baking, biscuit, cake, cheesecake, cherry, chocolate, cream, lime, pie, recipe, Summer
Iced coffees are the perfect summer cooler. However, we find that often you get them either too strong or too sweet and there’s nothing worse than a really watery one – it’s like drinking a murky stream!
Anyway, we believe we’ve found the recipe for our iced coffee down to a tee, so we decided to share it with you all! The use of a sundae glass, stripy straws and glitter tape are totally optional…although if you ask us they do make all the difference!
1 ½ tsp instant coffee granules
5-6 Ice cubes
- In your glass mix together the coffee granules and caster sugar.
- Add in the boiling water and mix until the granules and sugar are dissolved.
- Pour in all the milk and then the ice cubes.
- Mix well and leave for 30secs to make sure the drink is completely cool.
Pop in your straw and serve with a yummy little biscuit.
Kick the dreary winter blues out with this delicious cherry, chocolately and lime-drizzled cheesecake!
300g dark chocolate digestive biscuits (crushed)
150g butter (slightly melted)
227ml double cream
600g soft cream cheese
1 tsp vanilla extract
100g icing sugar
410g canned dark cherry fruit filling
2 fresh limes
3 tbsp sugar
4 tbsp water
2 tsp cornstarch
- Mix the crushed biscuits and butter together and put into a 20cm springform baking tin and chill in the fridge for an hour
- Beat together the soft cream cheese; then beat in the icing sugar and vanilla extract and finally thoroughly beat in the double cream
- Layer the mixture on top of the biscuit base from the outwards inwards so that it is spread evenly – Put in the fridge over night
– Add fruit topping and return the cheesecake to the fridge while you make the lime sauce
- Mix the cornstarch and water in a bowl until the mixture is smooth
- Heat the lime juice and sugar on a medium heat, then add in the cornstarch mixture
- Heat and stir until the sauce thickens and begins to boil
– Allow to cool and then drizzle over the cheesecake
- Eat when ready to be demolished – yum yum!
By Melodie Walter