A challenge was set – using ingredients from the Interflora Hamper create a dish. A touch trickier than it sounds considering that the box of chocolates, the nuts and mince pies had already been consumed. Mind you what could you make out of mince pies?
This then is one of my more ‘creative’ efforts – a cheesecake that uses as its base the Interflora supplied ‘Grandma Wild’s Milk Chocolate Coasted Cranberry cookies’ which in turn is topped with a thin layer of the raspberry jam. The topping comes from a tin of Carnation Condensed milk, some white chocolate and a tub of Philadelphia cream cheese. Oh and some lemon and vanilla. Simplicity itself really and it does use two of the hamper products. I suppose I could have mixed into the creamy topping slithers of the fudge but I’d eaten that already too. To be honest the 200g of Grandma Wild’s cookies, crushed, is a little on the thin side when squashed into the tin. It would have benefited with mixing in a further 100g of the hampers crumbles but, yep, you guessed it, I’d eaten them too. (Of course a smaller tin or individual rings would have worked better).
Did it work? Rather luscious and rich is the result, the raspberry jam is a good addition if adding to the richness. Because the chocolate melted in the hot butter the base set rather hard and is a touch tricky to extract whole. Its not that bad actually…
For those with an urge to replicate the White and Milk Chocolate Cheesecake recipe is below.
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