This is a foolproof cheesecake recipe which my grandmother used to use. It doesn’t require any baking but you should make in the morning as it does require a few hours in the fridge to firm up. I’ve adapted it by adding Florame’s organic essential oils to the mix to really give it some punch!
For this recipe I’ve chosen to use cinnamon essential oil and organic sweet orange essential oil. However you can obviously supplement these with lemon, bergamot, mandarin, lavender or any other edible essential oil that takes your fancy.
Equipment
8-9inch cake tin or other suitable dish
2 x wooden spoons
2 x smallish saucepans
A blender/mixer or a rolling pin and plastic bag
An electric whisk
Large bowl
2 x medium bowls
1 x small cereal sized bowl
Spatula
Ingredients
For the base
8 oz/230g digestive biscuits
4 oz/100g butter (melted)
4 oz/100g brown sugar
2-3 drops cinnamon essential oil
For the top
6 fl oz/150 ml water
Half a pack of orange jelly cubes or equivalent vegetarian gelatine
10 oz/300g Philadelphia cheese
6fl oz/150 whipping or double cream
3-4 drops organic sweet orange essential oil
First make the digestive biscuit base. Crush your digestives either in a blender or put them in a clean plastic bag and smash them up with a rolling pin.
Take one of your wooden spoons and put the smash biscuits and brown sugar in a bowl and mix together. Add the cinnamon essential oil to the melted butter then slowly add the melted butter to the biscuit mixture stirring all the time to ensure that all the crumbs and sugar are coated. Once mixed, tip out into your cake tin and spread evenly across the base then press down to ensure a firm bottom. If you want a thicker base, just bulk up the quantities above. You can pop the base into the fridge whilst you make the top.
To make the top first put the 150ml of water in a saucepan together with the half pack of jelly or vegetarian equivalent and put on a low heat, stirring continuously until the jelly has melted. Then take off the heat & pour into the small cereal bowl to help cool it down quickly & set aside. At this point add the drops of sweet orange organic essential oil to the jelly and mix in. Bear in mind you don’t want the jelly mixture to start setting in the bowl so you must do the next bit quite quickly.
Next whisk the cream until it is firmly whipped.
Then tip the Philly cheese into a large bowl and knead a bit with a wooden spoon to soften it up a little. Add the jelly mix to this slowly and beat it in until the two are blended well together. Then fold in the whipped cream.
Take your base out of the fridge and pour the topping over it using a spatula or flat knife to spread it evenly over the base.
Pop back in the fridge for a few hours then serve. Fab!
For this recipe I’ve chosen to use cinnamon essential oil and organic sweet orange essential oil. However you can obviously supplement these with lemon, bergamot, mandarin, lavender or any other edible essential oil that takes your fancy.
Equipment
8-9inch cake tin or other suitable dish
2 x wooden spoons
2 x smallish saucepans
A blender/mixer or a rolling pin and plastic bag
An electric whisk
Large bowl
2 x medium bowls
1 x small cereal sized bowl
Spatula
Ingredients
For the base
8 oz/230g digestive biscuits
4 oz/100g butter (melted)
4 oz/100g brown sugar
2-3 drops cinnamon essential oil
For the top
6 fl oz/150 ml water
Half a pack of orange jelly cubes or equivalent vegetarian gelatine
10 oz/300g Philadelphia cheese
6fl oz/150 whipping or double cream
3-4 drops organic sweet orange essential oil
First make the digestive biscuit base. Crush your digestives either in a blender or put them in a clean plastic bag and smash them up with a rolling pin.
Take one of your wooden spoons and put the smash biscuits and brown sugar in a bowl and mix together. Add the cinnamon essential oil to the melted butter then slowly add the melted butter to the biscuit mixture stirring all the time to ensure that all the crumbs and sugar are coated. Once mixed, tip out into your cake tin and spread evenly across the base then press down to ensure a firm bottom. If you want a thicker base, just bulk up the quantities above. You can pop the base into the fridge whilst you make the top.
To make the top first put the 150ml of water in a saucepan together with the half pack of jelly or vegetarian equivalent and put on a low heat, stirring continuously until the jelly has melted. Then take off the heat & pour into the small cereal bowl to help cool it down quickly & set aside. At this point add the drops of sweet orange organic essential oil to the jelly and mix in. Bear in mind you don’t want the jelly mixture to start setting in the bowl so you must do the next bit quite quickly.
Next whisk the cream until it is firmly whipped.
Then tip the Philly cheese into a large bowl and knead a bit with a wooden spoon to soften it up a little. Add the jelly mix to this slowly and beat it in until the two are blended well together. Then fold in the whipped cream.
Take your base out of the fridge and pour the topping over it using a spatula or flat knife to spread it evenly over the base.
Pop back in the fridge for a few hours then serve. Fab!
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