COOKING COMPANION


MINI STRIPED EASTER CHEESECAKES


SERVES 6


So cute, and very impressive for guests, these no-bake cheesecakes are a lovely multi-coloured Easter treat.


25g butter 1 sachet powdered gelatine 350g cream cheese 1.5 tsp vanilla extract


2-3 drops of yellow, pink and blue food colouring 6 digestive biscuits, fi nely crushed 80ml just-boiled water 80g caster sugar 120ml double cream


TO DECORATE: 100ml double cream Sugar-coated mini chocolate eggs


CHOCOLATE & ORANGE GINGER TART


CRUST:


300g gluten-free ginger nut biscuits


3 tbsp liquid coconut oil 2 tbsp cocoa powder


FILLING: 1 tbsp orange oil 230g dark chocolate 220ml coconut cream Pinch of sea salt


CRUST: 1 Blend the biscuits and cocoa powder until you have crumbs. Add the coconut oil and blend again until combined.


2 Pour into your tin and press down fi rmly with your fi ngers creating a crust with a dip in the centre for the fi lling.


ALLERGY FRIENDLY


3 Pop in the fridge while you prepare the fi lling.


FILLING:


4 Pour the coconut cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together.


5 Break the chocolate into chunks and add to the cream. Keep stirring until the fi lling thickens.


6 Fetch your crust from the fridge and gently pour in the fi lling. Give the tin a gentle tap to remove any bubbles. Pop in the fridge for 4 hours to set. Enjoy!


@aaroncaldervegan for www.nomochoc.com


1 Melt the butter in a saucepan over a low heat. Remove from the heat and mix in the biscuit crumbs, stirring to coat. Divide between six of the spaces in a mini loose-based sandwich tin and press down with the back of a spoon to give even layers then chill in the fridge for 10 minutes.


2 Sprinkle the gelatine powder over the just-boiled water in a small jug. Stir well and leave to dissolve into a clear liquid for 5-6 minutes.


3 Meanwhile, beat the cream cheese, sugar and vanilla extract together. In a separate bowl, whip the double cream until it holds its


shape, fold into the cream cheese mixture and slowly pour in the gelatine liquid, stirring it thoroughly.


4 Divide the mixture into three equal portions in separate bowls. Add 2-3 drops of yellow food colouring to one bowl, pink colouring to the second and blue to the third, taking care not to add too much, and mix until the colour is evenly combined.


5 Share half the yellow mixture between two of the holes containing the biscuit bases, half the pink between two more, and half of the blue into the last two. Carefully spread out into even layers, trying not to get the mixture up the sides of the tin.


6 To make your cheesecakes multi-coloured, add a second layer of contrasting colour to each hole. Level the tops of the cheesecakes by drawing a knife across the surface of the mini sandwich tin. Chill for 1-2 hours.


7 Carefully turn out the cheesecakes by pushing the bases upwards from underneath.


8 To decorate, whip the double cream until it holds its shape, then spoon into a piping bag fi tted with a star nozzle. Pipe swirls on top of each cheesecake, then fi ll the centre of each swirl with mini chocolate eggs. Keep chilled until ready to serve.


www.lakeland.co.uk


FOODLOVERMAGAZINE.COM | 43


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48