back but not back...

Good morning everyone...I'm back but not quite back yet...my laptop is still in intensive care but getting there...good news it isn't a virus but some corrupt files and a dodgy sound file or two...I'm nearly fixed but it will probably not be until tonight...in the meantime I already had these photos uploaded for while I'm away on holiday the week after next but decided to give you the recipe now so I can at least had something to show you today...this is the cheesecake a few of you asked about mind it took me ages typing this on my tablet I haven't got used to the teeny keyboard yet and might have to buy a stylus...btw do you like my posh foodie shot, Phil says it isn't normally served like that lol

Simple & foolproof (has to be for me) no cook cheescake recipe

250 gm bag of Amaretti biscuits (or your own favourites)

100 gms of butter (spreads and margarine's don't taste nice)

400 gms of cream cheese (use the full fat type the low cal

doesnt seem to work as well and it ends up watery and doesnt set

I use Sainsburys cheapie own brand one it works fine)

250ml full fat double cream (I never said it was low fat lol)

100gms icing sugar

vanilla (either essence or a real pod whichever you prefer but omg have you seen

price of pods)

I use a cake tin with a loose bottom for my cheesecake as its easy to get out but you can use glasses or whatever is easy for you

open the top of your bag of Amaretti (I love these so much but you can use any biscuits/cookies

you like really, if the crumb is drier or more crumbly use about 25gms more butter)

fold it over loosely and lean on the biscuits to get them started breaking up when you feel it looser then use a rolling pin and bash them, not too hard though as your bag will burst and you will be covered in crumbs lol (been there)

you can use a food processor but I find it makes the crumb too tiny and it saves on washing up doing it this way

put your butter into a pan and on a very low heat melt it (u can use a microwave but make sure it doesn't cook you just want it melted) when the butter is liquid add your crumbs and stir with a fork to cover all the crumbs (you will tell they are covered because they will change colour)

put into your tin to about a 1.5cm thick and press down lightly to smooth down but don't press to hard or you will end up with a concrete base that take a lot of cutting...I always have enough for my cake tin, two glass ones and a cooks treat one

put them into the fridge to set, leave for 10-15mins until they are cold

wait until they are cold until you do the next step

you will need two bowls and a mixer

in your first bowl put your cream cheese, icing sugar and vanilla, I use a spoon to mix this or the icing sugar ends up as a cloud that coats everything...mix together until combined

in the other bowl whip your cream until its just starting to thicken and you can see the mixer line in it

add the cream to the cream cheese mix and whip until everything is combined and it is very very thick and holds a stiff peak

place on top of your base and into your glasses, there's no need to be too smooth or careful

return to the fridge and leave for an hour or two then you can serve

it keeps really well and is delicious

this is my cooks treat size one, this is one I eat for after my lunch on the day I make it...I hope you like the recipe and enjoy it, sorry I don't know any other weight but gms etc so you will have to convert yourself)...any problems just leave me a comment and I will do my best to help...I will hopefully (fingers, legs and toes crossed) be back as normal tomorrow and will speak to you all then

Mina xxx
p.s. have you joined in with the candy yet...if you havent the link is at the top of my sidebar x