Lemon and Blueberry Cheesecake Yummness!
It’s no lie, I’m not a huge cakey, bakey type mum. I’m usually rubbish at this type of stuff. My baking skills typically stretch to rice crispie cakes, and if we are looking to mix things up a bit…cornflake cakes. I also don’t have a huge sweet tooth – I’m more a “crisps and dips” than a “cuppa and cake” kinda mum. So when Aldi asked if I’d like to work with them on something to tie in with the Great British Bake Off, I thought I’d challenge myself. What could go wrong ey…well it turns out, blinking nothing! I just made the yummiest pudding made! Even yummier than the lemon possets.
Even the hubby ate these cheesecakes and commented that they tasted “shop bought”. Well, the ingredients were!
So what did we bake and how did we do it? Well, I decided to try a recipe from a book called “The Best of Rose Elliot, The Ultimate Vegetarian Collection”. I’ve had this book a while and haven’t made a lot from it to be honest. But I thought I’d give these lemon cheesecakes a whirl. And the hubby only really likes lemon flavoured desserts too.
So to start, I made up the biscuit base. This consisted of crushed Aldi ginger nut biccies mixed with melted butter. I added some golden syrup as well just to ensure it all stuck together.
Next I squished the biscuit mix into these little tartlet tins. I picked a set of four up in Morrison’s for a few quid. I’m sure you can get them elsewhere too.
I then popped them in the fridge for a few hours. You don’t have to but I was prepping them early (get me!) and planned to make the cheesecake topping in the evening.
While the bases were cooling, my dad decided to make a sauce out of the homegrown raspberries he and mum brought down with them this weekend. He simply mushed them through a fine sieve to get rid of the pips. He then added a bit of sugar. Go Dad! He used to be a chef so I expect nothing less haha.
Once we were ready to make the cheesey bit of the cake, we did the following: combined two tubs of plain cream cheese with the juice of a lemon and half a pot of double cream. I also added lemon rind, but this time I used the super fine grating edge. When I grated lemon for the possets, it was chewy, waxy and horrid.
I also tasted the mixture while whisking the cream cheese and whatnot. If it tasted too much like cream cheese, I added more lemon. Rocket science ey 😉 I then spooned the cheesy mix into the flan bases and chilled for another couple of hours.
Once ready to serve, I added a few blueberries and a dusting of icing sugar. And voila, little lemon cheesecakes with raspberry sauce : )
I must stress, these weren’t a faff, didn’t take too long and they tasted great! I will def be making these again. And with the ingredients all purchased at Aldi, this set me back less than a fiver. Bargain.
Disclaimer: This is a collaborative post, with ALDI. The recipe I used comes from the Rose Elliot Ultimate Vegetarian Collection Cookbook. I amended the recipe slightly, adding syrup and our own raspberry sauce. All thoughts and opinions are my own and, as always, are honest.