Raspberry Ripple Cheesecake

I made this cheesecake to follow the Slow Roast Marmalade Pork

I found the recipe here

I was really pleased with how easy it was to make and how exactly it tasted like raspberry ripple ice cream!

Ingredients
 125g melted butter
250g digestives

300g frozen raspberries
60g icing sugar

1tsp vanilla extract
Zest of 1 lemon
450g cream cheese
225g caster sugar
400g double cream

Method

• Line a loose bottomed 20cm diameter tin with cling film or greaseproof paper
• Crush the biscuit to crumbs - I use the rolling pin method
• Mix the crumbs with the melted butter
• Press into the tin and chill 
• To make the raspberry puree, put the raspberries and icing sugar in a pan and gently heat for about 10 minutes until liquid, then push through a sieve to remove seeds
• Mix the cream cheese, lemon zest and vanilla
• Whip the cream to soft peaks and fold in with the cream cheese mix
• Spread 3/4 of the cream cheese mix on top of the biscuit base, then blob on half of the puree
• Spread the rest of the cream cheese on top and pour more puree on the top and swirl.
• Chill until set
• Eat 
• Enjoy

 
This was the first time I had made this and next time I try to spread the puree more evenly through the layers of cream cheese as the ripple effect was only evident on top.

I did have some puree left over which I put in a jug and allowed people to add more if they wanted.

I made it on Friday to eat on Sunday and it was really lovely.

Pineapple Loaf Cake

Did I mention that I also make cakes?

This is one I make a lot - it originally came from Bella Magazine & the torn out page is getting quite tatty

It's a lovely cake & very moist

Ingredients

11oz self raising flour
5oz butter (cubed)
5oz caster sugar
6oz sultanas
1 small tin of pineapple rings - keep the juice
2 medium eggs (beaten)

Method

• Preheat oven to 180C/Gas mark 4 
• Grease and line a 2lb loaf tin
• Sift flour into a bowl, add the butter and rub in until the mix resembles fine breadcrumbs
• Stir in the sugar
• Pat pineapple dry and cut into small pieces
• Toss with the sultanas and add to the flourand mix well
• Add eggs and pineapple juice and mix really well
• Spoon into prepared tin and put in oven
• Bake for 1hr 15 minutes (approx) 
• Check after 45 minutes and put foil over the top if it is getting too brown
• Leave to cool in tin for 10 minutes once it is cooked
• Then cool on a wire rack
• Eat
• Enjoy!