Saturday, 29 September 2012
Cheesecake in cones
Apologies again for my long absence! This time my computer died. Totally & completely!
This necessitated a swift buying of a new laptop complete with stress, the draining of my savings and a stupid amount of time setting up all my programs and then doing all the work I should have been doing whilst I had no computer! So blog posts haven't been a great priority on the scale of things. But now I'm back and have lots of yummy food to show you!
These cheesecake cones were a recipe that as soon as I saw it on Sprinkle Bakes, I HAD to make! I decided to make them as part of my birthday picnic and they were as delicious as they looked! The only problem I had was that in order to save time I dipped the cones the night before (as I didn't have candy melts and they needed time to set) and they went a little soggy *cries*. But they were pretty and I didn't want to waste them so I put fresh cones inside them and piped away. So make sure you make them as close to when you can eat them as possible!
The mixture is stupidly easy to make, and impressed everyone. I made the mixture and refrigerated it overnight until I was ready to pipe it. We held my picnic in the local winter gardens (a covered tropical garden) due to the rain and I got some funny looks carrying these in and leaving them out whilst we had our savory food as they looked so much like icecream!
The cheesecake is very light and fluffy and even the self-confessed cheesecake hater loved it, I'll be making it again in different flavours - yum!
Cheesecake in a Cone
(I made 8 but I did also eat quite a bit from the bowl......)
1 cup + 2 tbsp double cream
1/2 cup granulated sugar
4oz cream cheese
1 tsp vanilla paste
10 ice cream cones
Chocolate or candy melts
1. Beat the cream on a high speed and gradually fold in half the granulated sugar and beat until soft peaks form.
2. Add the cream cheese and beat, gradually adding the rest of the granulated sugar.
3. Add the vanilla and beat until the mixture forms stiff peaks.
4. Melt the chocolate or candy melts and dip the rims of the cones in the chocolate and then the sprinkles. Place on grease-proof paper and allow to harden slightly.
5. Pipe the cheesecake mixture into the cones to look like soft-serve ice cream then try not to eat them all! I topped mine with a few more sprinkles and grated chocolate to make them look even more like ice cream!
RECIPE: Directly from Sprinkle Bakes, thanks Heather!