Instant Cheesecake
Need a dessert in a hurry that still looks impressive and tastes like a dream? Look no further than James' Instant Cheesecake recipe!
Ingredients
- 1/4 ginger cake, sliced very thinly
- 200g full fat cream cheese
- 200ml full fat crème fraiche
- 300ml double cream, whipped
- 50g caster sugar
- 1 tsp vanilla bean paste
Method
Heat the oven to 100°C. Place the gingerbread slices onto a lined baking tray, put into the oven and cook for four hours, until totally dry and crisp.
To make the cheesecake base, place the gingerbread into a food processor and blitz to a fine crumb. Place a couple of spoonfuls into two 10cm rings and flatten, saving the remaining crumbs.
Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds. Smooth the top of the mixture, then place each cheesecake into the centre of its serving plate. Heat the outside of the rings and slide them off. Sprinkle with the remaining ginger cake crumbs and serve.
Ingredients
- 1/4 ginger cake, sliced very thinly
- 200g full fat cream cheese
- 200ml full fat crème fraiche
- 300ml double cream, whipped
- 50g caster sugar
- 1 tsp vanilla bean paste
Method
Heat the oven to 100°C. Place the gingerbread slices onto a lined baking tray, put into the oven and cook for four hours, until totally dry and crisp.
To make the cheesecake base, place the gingerbread into a food processor and blitz to a fine crumb. Place a couple of spoonfuls into two 10cm rings and flatten, saving the remaining crumbs.
Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds. Smooth the top of the mixture, then place each cheesecake into the centre of its serving plate. Heat the outside of the rings and slide them off. Sprinkle with the remaining ginger cake crumbs and serve.
