Upside Down Cheesecake
“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea”
Our first afternoon teas of the season started this weekend. We were delighted to have a full dining room and lots of delicious treats to serve to our happy guests. We love the hustle and bustle that our afternoon teas bring to Ariel House. Our ovens are busy for hours preparing lots of delicious baked goods and ensuring that we have lots of fresh bread for our dainty sandwiches. The dining room is full of the sounds of animated conversations,the pouring of tea and the clink of spoons against our fine bone china tea cups. It is a lovely way to while away an afternoon and it is so encouraging to see people returning to us again and again.
This week we are sharing with you a recipe for upside down cheesecake, it always is received well and it is so simple to make! The recipe makes 12 servings so is a good recipe to have if you are feeding a crowd.
400g of cream cheese
50g of icing sugar
2 lemons, juice and rind
Splash of double cream
12 shortbread biscuits
Selection of fresh mixed berries
Mix the cream cheese, icing sugar, lemon juice, rind and a splash of double cream together.
Make sure it is well mixed and you are getting lots of air into the mixture.
Use 12 small glasses and scatter the berries at the base of each of these.
Divide the cheesecake mixture evenly between the glasses.
Crush the shortbread biscuits and sprinkle on top of the cheesecake.
Chill for at least two hours or preferably overnight.
Serve as part of a mini dessert selection or for afternoon tea.
Till the next time!