Here at British Bakeware, we love New York cheesecake, and this mini New York cheesecakes recipe was too good to ignore thanks to the good people at BBC Good Food!
New York cheesecake is a favourite in the dessert world, and this recipe is a perfect party food for you to serve on New Year’s Eve if you are having a party! The vanilla undertones of this cheesecake will melt in your mouth, and if you top it off with lemon curd, the contrast of flavour will make the perfect bite size treat!
Photo by Megan Chromik (view original here)
Ingredients:
- 250g ginger snap biscuits
- 100g butter
- 250g ricotta
- 250g cream cheese
- 200g soured cream
- 3 large eggs
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 1 lemon, finely grated rind and the juice
- 150ml double cream
- 2-4 tbsp lemon curd or raspberries for decoration
Instructions:
Step 1-Preheat your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 6. Line the base of a shallow cake tin with baking paper.
Step 2-Blend the ginger biscuits in a food processor until they are in fine pieces. Melt the butter on the hob and stir it in to the ginger biscuits until it is well mixed together. Empty the ginger biscuit and butter mixture in to the tin and spread out across the base until it is compressed.
Step 3-Rinse the food processor bowl and use it to mix together the lemon rind and juice, the soured cream, cream cheese, ricotta, eggs, caster sugar, cornflour and vanilla extract. Blend all the ingredients until it becomes smooth.
Step 4-Pour the mixture on top of the biscuit base and bake in the oven for around 40 minutes until it starts to set. One this is the case, take it out of the oven to allow it time to cool.
Step 5-Whisk the double cream until it is soft and spread over the top of the cheesecake. Refrigerate overnight to allow it to set properly.
Step 5-When you want to serve the New York cheesecake, remove it from the tin before removing the baking paper. If you are serving this for your New Year’s Eve party, cut the cake in to 48 squares, or however many you think you will need. If you have chosen lemon curd as the topping, put the lemon curd in to a piping bag and pipe a bit of lemon curd on to each piece of this delicious New York Cheesecake. If you have chosen the raspberries as a topping, place one on top of each piece. Or you can serve it as it is with no topping, it is completely up to you!
Source: BBC Good Food
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These Lamb and Feta Burgers are extremely simple to make, but your guests will love the fantastic flavours from the mince, feta cheese and the accompanying mint yoghurt dip.
If you want to do something different to the conventional Beef burger, these lamb and feta burgers are right up your street. A simple yet scrumptious recipe, these burgers are guaranteed to put a smile on everyone’s’ face when you serve them at your New Year’s Eve party! The succulent taste of the lamb will be backed up by a slight kick from the chilli and couple with the taste of the feta cheese, you’ll have to be disciplined when it comes to not eating too many!
Ingredients:
- 500g of lamb mince
- 2 tsp of ground coriander
- 2 tsp cumin seeds
- 1 red chilli
- Chopped parsley, about a handful
- 2 sprigs of rosemary
- Worcestershire sauce
- 1 egg
- 100g feta cheese
- 1 tbsp of sunflower oil
- 200ml of natural yoghurt
- Small bunch of mint leaves, chopped
Instructions:
Step 1-Start by making the mint yoghurt dip. Simply mix together the yoghurt and finely chopped mint leaves in a bowl and season to your own taste. Put aside until you are ready to serve it.
Step 2-Take a large mixing bowl and add the 500g of lamb mince along with a good measure of Worcestershire sauce, the egg (which should have been beaten before adding), spices, chilli and herbs. Again, add as much salt and black pepper as you like before mixing it all together with your hands.
Step 3-Once well mixed, start making the burgers. There should be enough for around 16 burgers from this list of ingredients. Take the 100g of feta cheese and cut in to cubes, before adding a cube of cheese to the middle of each burger.
Step 4-Turn your oven on to a temperature of 200 degrees celcius/180 degrees in fan oven/gas mark 6 and heat some oil in a frying pan. Add the burgers to the frying pan to seal them for no more than 2 minutes until they start to brown. Then, transfer them to a baking tray and cook through for no longer than 10 minutes or so until they are piping hot in the middle
Step 5-Serve on a large plate or bowl with the mint yoghurt dip on the side. Place alongside the rest of your delicious New Year’s party food and let your guests get stuck in!
Source: BBC Good Food
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After all the food you would have consumed over Christmas, we wouldn’t blame you if you were struggling for ideas in terms of what to serve your guests if you are having a New Year’s Eve party. Do you go for something heavy that is relatively easy to prepare, or do you try a lot of smaller things which will take longer to prepare. Some of you may be going out to a party at a restaurant, bar or family/friends’ houses, so you won’t have to worry about what to prepare.
However if you are hosting your own party and would like some ideas for nibbles and canapés, we are here to help, as everyone in the British Bakeware office has come together and given their favourite new years eve party food for festive occasions! After an hour (or three) of debating on what should be included, we came up with 3 dishes that we think perfectly define festive party food.
So keep an eye out for the posts on Monday and Tuesday where we will be giving you some inspiration in terms of what to serve your party guests this New Year’s Eve!
We have had the festive spirit for quite a few weeks here at British Bakeware and we wanted some excuse to share that with all of our fellow bakers out there! As we are so close to Christmas, we are offering a 10% discount on all of our stock to you wonderful people. This is running from today until December 23rd, so you will be able to get whatever you order for Christmas! So if you want a new baking tray to add to your bakeware collection or a new cake tin for some festive baking that you plan on doing over the Christmas period, take a look at our products here!
This Roast Chicken and Sticky Carrots recipe is sure to be a hit with everyone in your family at Thanksgiving, Christmas or any other occasion! The flavour from the lemon, parsley and honey coupled with a delicious roast chicken will leave your mouths watering and we can’t blame you!
We can imagine that most of you have now started to decide what food you are going to get ready for Christmas! This Roast Turkey with Cranberry, Bacon and Walnut stuffing sticks to the traditional turkey meat at this time of year but there is an incredible addition of flavour from the cranberry, bacon and walnut stuffing!
Ingredients:
- 1 Higher Welfare Turkey, around 4kg
- 1 tablespoon of unsalted butter
- 6 rashers of bacon sliced in to small pieces
- 3 shallots peeled and finely chopped
- 2 sticks of celery, chopped
- 1 sprig of rosemary
- 1 large handful of dried cranberries
- 800ml Dry Cider
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground allspice
- Sea Salt and Ground Black Pepper
- 1 handful of chopped walnuts
- Zest of 1 Orange
- 300g pork sausage meat
- 1 free-range egg
- 2 big handfuls of breadcrumbs
- 100g of softened butter
- 300ml Fresh Organic Chicken Stock
- 1 teaspoon of cornflour
Instructions:
Step 1-We recommend that you start with the stuffing as this is pretty straight forward. In a pan, melt the butter and then add the bacon, celery, rosemary and shallots. Put a lid on and cook for 10 minutes or so until the vegetables are soft. Then add the cranberries and half (400ml) of the cider. Once this has reduced by about a third, leave it to cool for 15 minutes. Once cool, add the allspice, salt and ground black pepper, nutmeg, walnuts, orange zest, sausage meat and egg and fold in the breadcrumbs.
Step 2-Next stage is to prepare the turkey for roasting, or as we call it, the exciting bit! Preheat your oven to 240 degrees celcius/475 degrees Fahrenheit/gas mark 9. Ensure the turkeys’ skin is dry by patting it with kitchen roll, then take around half of the stuffing and put it in the neck end of the turkey. Rub the skin with the softened butter and add more salt and ground black pepper to help crisp the skin. Place in a large roasting tin and cover the turkey completely with foil before placing it in the oven. Once the turkey has been in for around 15-20 minutes, turn the temperature of your oven down to 150 degrees celcius/300 degrees Fahrenheit/gas mark 2. Baste the turkey for a few minutes before allowing it to cook for another 2 and three quarter hours.
Step 3-Once you have an hour or cooking time left, take the foil off the turkey to help finish the cooking process. Check the turkey is cooked by piercing the meat at the thickest point. If the juices run clear then it is cooked. Take the turkey out of the oven, recover it with foil and place on a roasting rack to cool for 30 minutes.
Step 4-Add the fat from the meat to your roast potatoes, you can also cook the remaining stuffing to serve on the side or leave it for another time.
Step 5-Turn your oven back up to 200 degrees celcius/400 degrees Fahrenheit/gas mark 6. Add the remaining 400ml of cider to the meat juices in the roasting tin and enough chicken stock to comfortably cover the bottom of the roasting tin. Dissolve the cornflour in a little water and stir in to the roasting tin and simmer on the hob until it starts to thicken.
Source: Jamie Oliver
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