Frozen Berry Cheesecake

POSTED ON: Wednesday, 25 July 2012 @ 12:02 | 0 comments

Seriously, how good does this look! 
I am not much of a baker, actually I'm no baker at all. I have dabbled in the art a total of two times.
I think I will make it a third with this amazing recipe :) 



Taken from the lovely Creature Comforts blog..

The Crust: Ginger Snap Pecan 
Preheat oven to 300 F. Meanwhile, place butter into a small saucepan on the stove top, and melt on low heat. Once your oven is heated, pour the pecans onto a metal baking sheet and place on the center rack inside. Toast for approximately 5 minutes until pecans smell fragrant, stir often with a wooden spoon. 
Pecans burn easily, so it is best to err on the side of taking them out too soon, rather than burn them. Allow nuts to cool. Grind your cookies in a food processor until you have fine crumbs. Pour crumbs into a medium mixing bowl and stir in sugar and a small pinch of sea salt. 
Grind cooled pecans in food processor until they are very fine. Do not over-grind or they will begin to turn into nut butter. Add nuts into the cookie crumb mixture and stir well. 
Pour melted butter into crust mixture, and stir well with a fork until clumps form. If the mixture is too dry, you can add in additional melted butter. Pour crust mixture into a fluted pie dish and press down until it covers the bottom and sides of the dish. Place in the refrigerator to cool, and then fill with your cheesecake filling!


The Cheesecake Filling
Beat cream cheese and sugar in a large bowl with mixer until well blended. Whisk in remaining ingrediants; pour over crust.
Freeze for 4 hours or until firm. Let stand at room temperature for 15 minutes to soften before serving. Enjoy :) 

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