No Bake Cream Cheesecake
Ingredients
Method
1 sponge cake approximately 6" by 4"
2 1/2 cups cream cheese
3/4 cups sugar
1 tablespoon apricot brandy
2/3 cup candied peel
2 squares plain chocolate
Cut the cake horizontally into three layers. Mix together the sugar and cream cheese and add the brandy. Put half the mixture into the fridge. Break up the chocolate into pieces and finely chop the candied peel. Add to the remaining mixture and then spread onto one piece of the cake. Add the second piece of cake, cover with the mixture then add the third piece. Leave to chill then spread the mixture from the fridge on the top and sides and decorate with swirls of cream cheese and slivers of chocolate.
No Bake Raspberry Cheesecake
Ingredients
1 packet gelatin
1 cup graham crackers (crushed)
2 tablespoons brown sugar
6 tablespoons melted butter
2/3 cup heavy cream
1 1/2 cups cream cheese
juice from two lemons
1/2 cup fine sugar
For the Topping
6oz raspberries
4 tablespoons redcurrant jelly
Method
Dissolve the gelatin in 2/3 cup boiling water, add cold water up to 1 1/4 cups and leave until almost set. Mix together the crackers, sugar and melted butter and place in a 9" cake tin. Place in the refrigerator for 30 minutes. Mash the cream cheese, whip the cream until it thickens, then mix together the cream cheese, lemon juice, sugar and cream. Place in the cake tin then chill in the refrigerator. Before serving, top with the raspberries and spoon over the melted jelly.
