Fasting month = dates, dates + cheese = my fav :D. Just couldn't resist trying this recipe from the Philedelphia cheese cookbook. Simple + what more it goes with the caramel fudge sauce .. yummilicious! vavavoom!
100g butternut snap biscuits, crushed (I used gingernut snap but the ginger's taste was a bit overpowering, use any sweet / digestive biscuits will also be ok)
30g butter, melted
- mix well biscuit crumbs & butter, press into a greased & lined baking dish (9cm x 20cm loaf pan) & chill in fridge
Meanwhile,
375g (1 1/2 blocks) Phildelphia cream cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla
1 egg
2 teaspoons plain flour
5-6 dates, chopped small
- preheat oven 160'c
- beat cheese, sugar and vanilla with electric mixer / food processor till smooth
- add egg, beat till well combined
- stir in flour & dates
- bring out the biscuit base from fridge, pour filling onto the base
- bake for about 25 minutes or until just set (touch top, if doesn't stick means its ready)
- cool in oven with door open then chill in fridge for till serving
fudge
1 cup dark brown sugar
80g butter
1/3 cup cream
- combine and stir brown sugar, butter and cream in a saucepan over low heat until thickened
- cool a bit before serving with cheesecake slice
Happy trying ... :)
Great for toppings on any cakes / cuppies / muffins or just spread onto to bread :)
for 12 large cupcakes
100g semisweet (plain) chocolate
4 tablespoon heavy (double) / thickened cream
1 tablespoon butter
1-2 tablespoon icing sugar
- melt choc, cream and butter in a heatproof bowl over a pan of simemring water (make sure nto touching the water) stir until smooth
- remove from heat, add icing sugar & whisk with electric hand mixer about 3-4 minutes
- put in fridge till almost firm but spreadable
- pipe onto cupcakes or just spread on them
- add fruits / any toppings on top
Happy trying ... :)
This is a simple topping great with carrot cake but can also try with other cakes :)
125g cream cheese, soft at room temperature
100g icing sugar
1/2 teaspoon vanilla essence
60g butter
- in a mixing bowl, beat all ingredient with electric mixer on medium speed till smooth
A friend taught me another way which is also yummylicious:
125g cream cheese, soft at room temperature
1-2 tablespoon caster sugar (depend how sweet you want)
1/2 teaspoon vanilla essence
1-2 tablespoon mlik, (adding bit by bit, depend on how soft you want the cream to be)
* remember to wait for teh cakes to really cooled down before spreading the cream or hehe you'll end up with watery cream ..
Happy trying ... :)
A yummylicious simple topping great with carrot cake :). TQ Sab ...
250g Philidelphia cream cheese
2 tablespoon caster sugar
1-2 tablespoon milk
- beat cheese & sugar till fluffy adding milk bit by bit depending how soft you want the cream to be.
Happy trying ... :)
