When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Frozen Blackberry, No Cook Cheesecake with Chocolate Wafer Biscuit Base

Frozen Blackberry, No Cook Cheesecake with Chocolate Wafer Biscuit Base

Lee Majhen-Todd

A no cook cheesecake should be in everyone’s recipe book, and if you’ve not got yours yet, this is the one for you.

Why?

 The quick answer is that its super easy, super tasty and uses frozen berries that I can buy when I spot an offer and kept in the freezer until I’m ready to use them.

The same can happen with cream cheese too!

 I very rarely find any need to buy labelled cream cheese, or other ingredients for that matter.

Shop labels are so incredible now, and i look out for money off deals all the time, it’s well worth getting them and freezing – Did you know you could freeze cream cheese?

 Both of these things make this dessert a really economical thing to make for a bank holiday weekend or even the Jubilee weekend.

Are you planning anything for that?

If you’ve ideas, let me in on them!

 And of course, if blueberries aren’t your thing, use your favourite frozen berry and make the quick jam the same way.

 Blueberries are one of my favourite berries.

 I’ve just planted two baby bushes in pots, in the Foodie Book Club garden, for what I hope will be a bumper crop next year- Fingers crossed.

 Not just the taste I love, but when they’re mixed with the cream cheese and double cream, they leave a stunning colour that reminds me a little of Violet Beauregarde from Willy Wonka’s Chocolate Factory

 Go on, give it a go and enjoy your sweet life!

Beautiful colour and easy recipe, perfect for a quick put together!

 What You Need

  • 300g Frozen Blueberries - Defrosted

  • 300ml Double Cream

  • 600g Cream Cheese

  • 150g Butter - Melted

  • 200g Chocolate Wafer Biscuits

  • 150g Icing Sugar

Cook the blueberries and icing sugar until they are reduced and jammy

 How It’s Done

  • Place the chocolate wafer biscuits in the food processor and blitz until they resemble fine breadcrumbs – See Tip Box

  • Place the crumbs into a bowl along with the melted butter and mix well

  • Line a loose bottomed tin with two layers of foil – See Tip Box

  • Pour the buttered crumbs into the prepared tin and press down firmly until compacted and let it cool

  • Place the 150g of the defrosted blueberries into a small saucepan along with the icing sugar.

  • Bring to a boil and let it boil until the mix becomes jammy.

  • Let it cool to room temperature before using it

  • Place the cream and cream cheese into a food mixer and mix until it becomes thick.

  • Add the cooled blueberry jam mix and mix again, just until combined.

  • Pour the blueberry mixture over the cooled wafers and smooth until flat

  • Place the cheesecake in the fridge to set up for 1 -2 hours

  • When ready, use the remaining 50g of defrosted blueberries to decorate

  • Loosen the tin, and use the foil to lift the cheesecake out and place on a serving plate

Press the buttery biscuit mix until it’s compacted

 Tip Box

  • Chocolate Wafer Biscuits – 1) If you can’t get your hands on chocolate wafer biscuits, not a problem, use any biscuit you like. If looking for an idea, bourbon are great for a hit of chocolate, ginger for a bit of heat and a digestive give a buttery base.

2) If you dint have a food processor, place the biscuits in a sandwich bag and bash with something heavy until they look like breadcrumbs.

  • Foil – Using a couple of layers of foil to line the loose bottomed tin will make it a lot easier to remove the finished cheesecake.

One slice or two?

 

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