Golden Spoon Winner – Burns Night Bakes

Rejuvenating an old post ! In 2015 I won a Golden Spoon from Sunday Bake Club for this recipe. I use this quick cheesecake recipe all the time so though I’d update this post for my own purpose and Lovely WordPress has decided to publish it as a new post! So updating again with a quick explanation !! 

Yay how exciting thank you voters hope you enjoy trying this recipe .

Burns Night Raspberry Shortbread Cheesecakes 

Set Cheesecake

  • 250g cream cheese
  • 100g double cream
  • 50g icing sugar
  • 1tsp vanilla essence
  • fresh raspberries ( possibly a 200g packet)!

4 x 8/9cm deep ramekins greased and lined with cling film. Make sure you tuck the cling film right down inside the ramekin and hang the excess cling film over the edges.
Cut the raspberries in half from tip to base and make a circle of raspberries with the insides facing the outside edge of the ramekin ease them in so there are no gaps and they stand up on their own,
In a large bowl beat together the cream cheese, icing sugar and vanilla until well mixed.
In another bowl whisk the cream until forming soft peaks.
Fold the cream into the cream cheese until well combined.
Fill the ramekins with the mixture up to the level of the top of the raspberries.
Leave to set for a couple of hours in the fridge.
Shortbread

  • 300g plain flour
  • 200g unsalted butter at room temp
  • 100g golden caster sugar

Preheat oven to 150C
The easiest way to make this is in a food processor, just pop in all the ingredients and whizz until it starts to form a dough. By hand rub all the ingredients together with your fingertips and knead into a dough.
Roll out to a depth of 3-5mm. I cut one larger circle per dessert ( about 9 cm) and smaller ones for the top. (about 6cm), impress a design if you have a cookie press at this stage.
Place on a greased baking sheet refrigerate for 15/20mins then bake for 25/30mins until a light golden brown.
When you take them out of the oven you can be super picky and recut the circles whilst still warm to make them have a sharper shape and edge. This needs to be done very quickly as they become very brittle as they cool. Sprinkle with a little more caster sugar and leave to cool completely.

To construct take the cheesecakes out of the fridge, warm the dishes slightly by rubbing the outside with your hands. Gently ease out the cling film by pulling upwards and the whole thing should come out in one piece!

Place the larger biscuit on the serving plate, pop the cheesecake on top, the top with the smaller biscuit and a raspberry.
Serve with some raspberry coulis.

The Sunday Baking Club

Evening bakers!

We have another winner to announce *clears throat*

This time, we’re thrilled to announce that your Burns Night Bakes Golden Spoon winner was @becksbake with her stunning looking Raspberry Cheesecake Shortie – easy to see why this was the winning bake when it looks like this:

 Becks

If you want to have a crack at this recipe, Becky has shared her secret…

Set Cheesecake

250g cream cheese

100g double cream

50g icing sugar

1tsp vanilla essence

fresh raspberries ( possibly a 200g packet)!

4 x 8/9cm deep ramekins greased and lined with cling film. Make sure you tuck the cling film right down inside the ramekin and hang the excess cling film over the edges.

Cut the raspberries in half from tip to base and make a circle of raspberries with the insides facing the outside edge of the ramekin ease them in so there are no gaps…

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