I was asked to take either a salad or dessert to a family occasion on Wednesday night, and I opted for a dessert as this is the unpopular and more challenging choice to “make n’ take, plus I devised a recipe for just this type of occasion.
Tired of spending R500 or more on purchasing a few Woolworth’s fridge desserts but not wanting to spend too long in the kitchen I set about creating something easy and delicious for large family gatherings.
Local family affairs-especially the laid back South African braai- seldom require anything fancy and steadfast favourites like peppermint crisp pie, pavlova or ice cream, are always appealing to both children and adults.
This is a smooth and delicious fridge-style cheesecake and the method is ridiculously simple-starting with the ONE ingredient base.
The coffee in this sauce adds just the right touch of depth to counteract the sweetness in the sauce, which you could serve separately or drizzle on top.
Caramel coffee dessert-style cheesecake for a crowd (makes 2 dishes and serves at least 20 people)
1x500g/700g Woolworths choc chip crunchie biscuits
2 tubs Simonsberg cream cheese, plain
1 tub mascarpone
1 tin condensed milk
6 pumps Vanilla paste
1x10g sachet gelatin powder
4 tablespoons Frangelico liqueur
Caramel coffee sauce
1 cup white sugar
1 cup muscovado sugar
1 cup cream
½ cup butter
4 tablespoons fresh espresso or 2 teaspoons instant powder
- Blend the biscuits in a food processor-not too fine- and place in the bottom of a large dish. Press with your hands to flatten and even out.
- Whip the cream and transfer to another bowl
- Whip the cheese and mascarpone to combine and add the condensedmilk and vanilla and mix until smooth. Fold in the cream.
- Place the gelatin in a bowl and add a little boiling water, and stir until dissolved. Add the Frangelico then very quickly fold this mixture into the dessert.
- Chill for at least 2 hours
- To make the sauce place the ingredients in a saucepan and bring to boil for a few minutes
- Cool and drizzle on the dessert when serving
A quick tutorial for the cheesecake style dessert for a crowd
Posted by Cook Culinary Studio on Tuesday, September 8, 2015