Really Easy Cheesecake recipe!

We have a delicious recipe for you that is a guaranteed crowd pleaser. The best thing about it is that not only is it really easy to make but the ingredients can all be bought in store at Mitchells AND it won't break the bank!

We don't have any photos of the cheesecake in question, however we would love to see your results... So if you try the recipe out then be sure to share the love on our Facebook page and the photo with the most likes will win £10 to spend at Mitchells.

Go on, give it a go!

Really Easy Cheesecake

Ingredients:

• 250g of biscuits – Digestives/Gingernuts/Hob Nobs/ Rich Tea etc
• 50g Margarine or Butter
• 250g Mitchells Double Cream
• 200g Cream Cheese
• 50g Icing Sugar
• 1 Tin of Peaches or any other fruit of your choice
• Dash of Lemon Juice

Method:

• Crush biscuits, melt butter/margarine, mix together and place in the bottom of the dish that you will be using.
• Place in the fridge to chill
• Whip cream and mix in cream cheese
• Add sugar and mix in a small amount of lemon juice to your taste
• Take base out of fridge and add topping
• Prepare fruit and decorate top of cheesecake
• Place back in fridge and chill until required

TOP TIP:   
Use any biscuits that need using up.
Add cinnamon or ginger for extra flavour.
If you don’t have any fruit use honey or jam for topping.

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Mitchells recipe: Raspberry Sponge Pudding with Whisky Cream.

At Mitchells we are all self confessed foodies and we are proud to stock a huge range of locally produced food products. Given our love for food and cake we wanted to share a tasty recipe for Raspberry Sponge Pudding with Whisky Cream.

It is a a tasty pudding to perfectly finish off any meal. The raspberry flavour is deliciously and the whisky cream gives it a little kick. Why not try it for yourself? Why not post photo of the finished article (preferably pre-eating) and post it on our Facebook wall?
Ingredients

• 3 heaped tbsp raspberry jam
• 300g fresh raspberries
• 175g unsalted butter
• 75g soft light brown sugar
• 75g caster sugar
• 3 large eggs - beaten
• 4 tbsp Scotch Whisky
• 225g self-raising flour
• 300ml Mitchells Double Cream

Method

• Pre-heat the oven to gas mark 2, 300°F (150°C).
• Thoroughly grease a 2 litre pudding basin with butter, then line the base with a greaseproof paper disc. Spoon the jam into the bottom of the basin and spread evenly, then arrange the raspberries in a single layer on top – allowing them to come slightly up the side of the bowl. 
• Beat together the butter, soft brown sugar and caster sugar until very light and fluffy, and then gradually beat in the eggs and 2 tbsp of the whiskey.
• Fold the flour into the creamed mixture, carefully spoon it on top of the raspberries and spread evenly. Cover the pudding basin with a sheet of foil, pleated in the middle, and secure with string. Steam the pudding for 1 and half to 1 3 quarter hours, until well risen. 
• While the pudding is cooking, whisk the remaining whisky with the Mitchells double cream until it holds soft peaks – adding a teaspoon of caster sugar if wished.
• Spoon into a serving bowl, cover and refrigerate until serving. Carefully un-mould the pudding onto a serving dish, garnish with mint leaves and serve hot accompanied by the whisky cream.

 Image courtesy of Jacopo Werther / Wikimedia.

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