March 22, 2012 in Desserts
It’s wonderful to convince oneself that eating cheesecake is healthy especially when history has the first recorded mention of cheesecake as being served to the athletes during the first
Olympic Games held in 776BC. Cheesecake made with cream cheese as we know it is said to have been the creation of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York.
I made the Crunchie cheesecake when I had some friends for lunch recently – it’s a recipe
by Rachael Allen – it’s delicious, easy to make and not too sweet. I decorated
the cheesecake just before serving it – so the pictures were taken as an
afterthought in somewhat of a hurry.
- 200g packet of digestive biscuits, crushed
- 100g butter, melted
- 250g thick cream cheese
- 397g can of condensed milk
- 125ml fresh lemon juice
- 15ml gelatine, softened in
- 50ml water
- 250ml cream, whipped
- 3 chocolate honeycomb bars, crushed
- Strawberries grated chocolate or curls of chocolate to
serve. (I used seasonal fruit)
- Combine biscuits and butter and press into a deep, 23cm
spring form pan. Chill in fridge.
- Combine cream cheese with condensed milk.
- Beat well, and then beat in the lemon juice.
- Melt gelatine in the microwave for 10 seconds and beat
into the mixture.
- Fold in the whipped cream and, lastly, honeycomb bars.
- Spoon mixture on the prepared biscuit base and chill in
the fridge for 3-4 hours until set.