Little Buttermilk Cheesecakes With Honey Roast Summer Fruits Food

LITTLE BUTTERMILK CHEESECAKES WITH HONEY ROAST SUMMER FRUITS

Steps:

• Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
• Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.
• Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you're ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.

FRESH CREAM CHEESECAKE WITH SUMMER BERRIES

Steps:

• For the cheesecake: Line a medium (about 8-inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl.
• Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth. Add the sugar, lime zest and juice, and vanilla. Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.
• In another bowl, beat the cream just until it holds a stiff peak. Stir about 1/3 of the whipped cream into the cream cheese mixture to lighten the cream cheese. Gradually fold in the remaining whipped cream to make a light mousse. Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently. Cover and refrigerate to drain for at least 4 hours or up to 3 days.
• Just before serving, prepare the berries: Cook about half of the blueberries in a small skillet with the water and sugar, over medium heat until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.
• Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the center of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries.

BUTTERMILK CHEESECAKE 1972

Steps:

• Crust:.
• Melt butter and add all other ingredients to make a crumb mixture.
• Butter a 9 inch spring pan and pat in the crumbs forming a shell.
• Bake for ten minutes at 350 degrees.
• Remove from oven and set aside.
• Filling:.
• Cream the butter with the cream cheese and zest of lemon.
• Beat well until nice and smooth.
• Add the buttermilk and vanilla, again beat well and smooth.
• Add eggs one at a time, incorporating each on well, but do not overbeat.
• Again will specify do not over beat.
• Pour into the prebaked crust and set into oven.
• Bake at 350 for 25 minutes.
• Bake then reducing heat to 300 and bake 25 more minutes.
• Reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
• Can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
• I usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
• Remove and let cool to room temp on a rack for at least three hours.
• Then refrigerate and chill.

AMISH BUTTERMILK CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter, stir in brown sugar, flour and oats.
• Press into 9 or 10 inch spring form pan.
• Beat cream cheese, and brown sugar in a bowl until smooth.
• Beat in the buttermilk, flour and soda until smooth.
• Beat in two large eggs until mixed, add in vanilla, dont overbeat.
• Spoon into prepared crust lined pan.
• Sprinkle the top with the crushed macarrons.
• Bake in oven for 70 minutes or until set.
• This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
• This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
• Cool before cutting.
• Serve with raspberry sauce and fresh raspberries.