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  • Lindisfarne Cream Liqueur Cheesecake with Northumbrian Bakehouse Luxury Butter Shortbread Base

    mars 14, 2023 1 lire la lecture

    Lindisfarne Cream Liqueur Cheesecake with Northumbrian Bakehouse Luxury Butter Shortbread Base

    A perfect Mother’s Day dessert, so easy the children can make it!
    Three of our fabulous producers are represented in this recipe

    Ingredients:

    250g Northumbrian Bakehouse Luxury Butter Shortbread
    100g Unsalted Butter, melted
    500g full fat cream cheese
    100g icing sugar
    2 tbsp Lindisfarne Cream Liqueur
    100g bar Moo Moos Artisan Chocolate – 90g chopped into small pieces

    • Grease and line a 20cm round springform cake tin
    • Put the biscuits in a bowl or freezer bag and bash with the end of a rolling pin until they
    • turn to crumbs
    • Add the melted butter to the biscuits and stir until resembles wet sand. Tip into the base
    • of the tin, pressing down with the back of a spoon. Chill in the freezer
    • Put the cream cheese into a bowl and whip until smooth, sieve in the icing sugar, add
    • the Lindisfarne Cream Liqueurand stir until combined
    • In a separate bowl whip the cream to soft peaks and fold into the cream cheese and liqueur mixture.
    • Mix in the chopped chocolate
    • Spoon the mixture on top of the chilled biscuits base. Using a potato peeler add shards
    • of the remaining chocolate to the top of the cheesecake
    • Put the cheesecake back into the freezer for at least 2 hours to set
    • Serve frozen or slightly defrosted with a shot of Lindisfarne Cream Liqueur on the side.