Semifredo Cheesecakes for Valentine’s Day
If the path to a man’s heart goes through his stomach then I think desserts are to be found on this path often, at least to my husband’s heart. With Valentine’s Day 2 sleeps away, I think it is only apt that I share this totally decadent, yet ridiculously easy dessert recipe with you. Seriously, there is nothing complicated about this recipe……a few store bought ingredients and voila, you have a sure way to win your loved one’s heart…..
My husband is particularly fond of ice-cream or frozen desserts, although while typing this, I remembered that he also loves cheesecake, lemon meringue pie and fridge tarts…… not hard to please as you can see! Imagine if I could combine a few of his favorite desserts in one. I can just see him devouring this dessert, loving every minute of it. While February is the month of love and Tuesday 14 February is Valentine’s Day, why not spoil the love in your life while at the same time spoiling yourself with as little time in the kitchen as possible.
When making these individual cheesecakes, you can either use metal stacking rings or you can ask you dad or your husband to cut clean plumbing pipe in 10-15 cm rounds for you OR you use cardboard and baking paper and make your own moulds like I have done. Simply cut 30 x 10cm strips of cardboard and baking paper and lay the baking paper strip on the cardboard strip and wrap it around a small bottle with the the desired diameter that you want your cheesecake to be, securing it with a piece of string. Place all the moulds on a smallish tray that will fit into the fridge. Remember, the moulds have no bottoms, the tray forms the bottom so the cheesecakes must stay on the tray until they have set.
Before we go on to the recipe, I have to reveal a little secret……promise not to tell anyone? The secret is this: There is not a drop or an ounce of cheese in this cheesecake, yet everyone at my table thought there was. See if you can fool your guests!
Makes 10 x 125ml cheesecakes or 1 round (23cm in diameter) cheesecake
1 x 200 gram packet ginger biscuits
100gram butter- melted
1 liter Lemon Meringue Double Cream Yogurt
1 x 80 gram lemon jelly
125ml boiling water
250 ml cream
fresh berries for decoration
To make the crust: place the biscuits in a food processor and pulse until you have fine crumbs. While the machine is running, add the melted butter and pulse until the crumbs and butter are mixed. Take a teaspoon and place one heaped teaspoon of crumbs in the bottom of each mould. I use my pestle to compress the crumbs in the bottom of the mould. Repeat with all the moulds and refrigerate while you make the filling.
To make the filling: Empty the packet of jelly in a glass bowl and add the 125ml boiling water, Stir until all the jelly has dissolved. Allow jelly to cool, but not set. Once the jelly reaches room temperature, add it to the yogurt and mix well. Whip the cream in a separate bowl until it forms soft peaks and then fold it into the yogurt mix. Spoon the filling on top of the crumbed bases in the moulds and fill the moulds right to the top. Place in the fridge until set.
Now for the semifredo bit: About 15 minutes before serving, place the cheesecakes in the freezer and allow to partially freeze. The idea is to still have the creamy cheesecake texture, but some parts must cold and ice-cream-like. Once you are ready to plate up, unmould the cheesecakes and serve with fresh berries and a berry sorbet.
You can make this “cheesecake” in a big(23cm) round loose bottom pan.