The only trick this treat is hiding is how easily it will disappear during any Halloween festivity. https://kerrygoldusa.com/recipes/pumpkin-cheesecake-with-chocolate-cookie-crust/
Pumpkin Cheesecake with chocolate cookie crust @KerrygoldUSA
Eunice Power’s Baked Lemon & Blueberry Cheesecake: RTE Today
Celebrity Chef
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
- 20.5 / 8inch Springform Tin
- 250g Packet Digestive Biscuits
- 125g Butter
Filling
- I small lemon
- 450g cream cheese
- 200g sour cream
- 2 eggs
- 175g Caster sugar
- 1.5 teaspoons of vanilla extract
- 1tbsp cornflour
- 125g punnet Blueberries
Method
- Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
- Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
- Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
- Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
- When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
- Remove the cheesecake from the fridge 3 minutes before serving.
- Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today
Celebrity Chef
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
- 20.5 / 8inch Springform Tin
- 250g Packet Digestive Biscuits
- 125g Butter
Filling
- I small lemon
- 450g cream cheese
- 200g sour cream
- 2 eggs
- 175g Caster sugar
- 1.5 teaspoons of vanilla extract
- 1tbsp cornflour
- 125g punnet Blueberries
Method
- Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
- Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
- Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
- Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
- When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
- Remove the cheesecake from the fridge 3 minutes before serving.
- Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today
Celebrity Chef
For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.
Ingredients
- 20.5 / 8inch Springform Tin
- 250g Packet Digestive Biscuits
- 125g Butter
Filling
- I small lemon
- 450g cream cheese
- 200g sour cream
- 2 eggs
- 175g Caster sugar
- 1.5 teaspoons of vanilla extract
- 1tbsp cornflour
- 125g punnet Blueberries
Method
- Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
- Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
- Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
- Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
- When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
- Remove the cheesecake from the fridge 3 minutes before serving.
- Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant
https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==
•
Follow
Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Keeling’s Irish No-Bake Strawberry Cheesecake
A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner
Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
For the base
250 g digestive biscuits
100 g buttermelted
For the filling
10 Keeling’s strawberriessliced
250 g Keeling’s strawberrieshulled
100 g icing sugar
1 tsp vanilla extract
600 g full fat cream cheese
275 ml double cream
To decorate
Keeling’s strawberriessliced
Directions
1
Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.
2
For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3
Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4
Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5
For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6
Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).
7
Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8
To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
9
Decorate with slices of fresh Keelings strawberries.
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant
https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==
•
Follow
Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Keeling’s Irish No-Bake Strawberry Cheesecake
A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner
Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
For the base
250 g digestive biscuits
100 g buttermelted
For the filling
10 Keeling’s strawberriessliced
250 g Keeling’s strawberrieshulled
100 g icing sugar
1 tsp vanilla extract
600 g full fat cream cheese
275 ml double cream
To decorate
Keeling’s strawberriessliced
Directions
1
Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.
2
For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3
Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4
Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5
For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6
Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).
7
Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8
To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
9
Decorate with slices of fresh Keelings strawberries.
Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust @KerrygoldUSA #farmhousecheese
Ingredients:
- Ingredients for crust
- ¾ cup dry breadcrumbs
- ½ cup pecan pieces
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Kerrygold Unsalted Butter, melted
- Large pinch salt
- Filling Ingredients
- 12 oz cream cheese, room temperature
- 3 tablespoon heavy cream
- 2 eggs
- 1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled
Directions:
Preheat oven to 325 ° Fahrenheit
For Crust:
Place breadcrumbs, pecans, pepper and salt in food processor
Pulse until pecans are finely ground
Add butter and pulse a few times until mix begins to come together
Line mini cupcake tins with paper liners
Fill each cup with a teaspoon of crust mix
Press down hard with fingertips or water bottle cap to make a firm, flat layer
Chill tins and make the filling
For Filling:
Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy
Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese
Fill cups evenly with cheesecake batter, to about three-fourths full
Bake for 18-20 minutes
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant
https://www.instagram.com/reel/CsbKXWpM6ms/?igshid=MTc4MmM1YmI2Ng==
•
Follow
Liked by rose_anne_murray and others
simplybetterds- Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
