Brioche Ice Cream Sandwich
A showstopper dessert that's sure to get customers talking!
Top Tip
Create a ‘mini bite’ dessert menu for those customers who want to save money. It’s a great way to use up small amounts of desserts you have excess of as well.
Lemon and Blueberry Cheesecake Bites
Desserts
Food
Summer Desserts
Vegetarian
A fruity cheesecake for a summer’s day
20 Servings
Ingredients
Base:
175g light digestive biscuits, crushed
75g buttery baking spread, melted
Compote:
250g blueberries
1 tbsp caster sugar
1 tbsp lemon juice
397g Carnation® Condensed Milk
500g light cream cheese
150g half fat crème fraîche
2 eggs and 2 egg yolks
3 lemons, zested and juice of 1 lemon
4 tbsp plain flour
Method
- Heat the oven to 180C. Grease and line a 23cm square tin.
- For the compote, add fruit, sugar and 1 tbsp lemon juice to a pan and cook until the fruit has softened and started to break down. Remove from the heat and allow to cool.
- Mix together the crushed biscuits and melted buttery spread and press firmly into the base of the baking tin.
- Add all the cheesecake ingredients to a large bowl, mix until smooth then pour over the biscuit base. Add spoonfuls of the blueberry compote to the top and using a skewer, swirl it through the cheesecake mix.
- Place in the oven and bake for 30–40 mins until there is a slight wobble in the middle when you shake the cheesecake. Allow the cheesecake to cool completely before removing.
- Slice into pieces and serve. Leftovers will keep in an airtight container in the fridge for up to three days.
