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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:15 |
Total Time: |
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Ingredients: |
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20 fl. oz. milliliters double cream, lightly whipped
16 oz. full-fat cream cheese, softened
2 oz. caster sugar
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Directions:
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Beat the caster sugar into the cream until the sugar has dissolved and creamed. Fold in the lightly whipped cream. It is important that the cream is only lightly whipped. This prevents the cream from becoming over-beaten and separating when mixing with the cream cheese.
Place the cheesecake in a suitable bowl or dish and set in the refrigerator for about an hour. Once the cream has set, it can be served in the bowl or shaped between two spoons to serve on the plate.
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I like to serve this cheesecake recipe just as a cream. Of course, it can be spread on to a digestive biscuit base and covered with a fruit topping for a classic cheesecake. Using this recipe as a cream gives it many more options, from serving with summer fruits, poached fruits, chocolate cake or even ice cream and raspberry sauce. It also eats very well if flavored with honey and a drop of Irish whiskey. The other bonus is that it's quick and easy to make.
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