Sometimes it’s time to hang up your halo and do something naughty with your innocent smoothies. Hester Casey, an exciting new cookery writer, has sent us in a delicious apple cheesecake recipe using our ‘Kiwis, apples and limes’ smoothie. For more mouth-watering treats along with the amusing anecdotes that inspired them, check out her entertaining blog www.alchemy-fabulousfood.blogspot.com
Over to Hester...
I fool myself into thinking my 'Big Apple' cheesecake isn't quite as naughty as it appears because it has real fruit smoothie as an ingredient. I've used innocent’s ‘kiwis, apples and limes’ smoothie because it is the apple-iest smoothie I’ve encountered. “innocent” it may be, but it will cause angels to hang up their halos!For 1 cheesecake (about 10 slices) you will need...
Chocolate Base 75g butter 200g bourbon biscuits, crushed (you could use Oreos)
1. First make the base: Melt the butter in a saucepan over a gentle heat. Then, add in the crushed bourbon biscuits, mixing well until all the butter has been absorbed. Empty the biscuit mixture into a loose-bottomed 21cm (8”) round cake tin and press gently into an even layer. Leave to cool.
Filling 1 X 125g packet lime jelly/Jell-O (sufficient for 1 pint of jelly or Jell-O)
100mls boiling water
Approximately 150mls of innocent ‘kiwis, apples and limes’ smoothie
350g full fat cream cheese
100g caster sugar
150mls fresh cream
2. For the filling, cut the jelly into squares and place in a 500ml (1 pint) measuring jug. Add the boiling water and leave the jelly to melt, stirring occasionally. When the jelly has melted, add in just enough smoothie to bring the liquid up to the 250mls mark (you may have a little left over - that's for you to drink). Leave to cool, until the liquid becomes slightly syrupy and nearly set.
3. Meanwhile, beat together the cream cheese and sugar until smooth – an electric mixer is best for this job. Add in the cooled almost-set jelly, whisking continuously. Then whisk in the fresh cream. It will be alarmingly liquid at this stage but continue whisking for a minute or two and the mixture will begin to thicken slightly.
4. Pour over the cooled biscuit base and smooth the top.
5. Leave to set in the fridge making sure it is level otherwise you’re going to have a lopsided cheesecake and people will point and laugh.
I’ve decorated this with white and dark chocolate shapes – I have sprinkled some of the white chocolate shapes with crushed apple drops for an even bigger apple flavour.