Oh I just love love love her… She’s not just a great chef, a fabulous baker, a fitness fanatic, but also a gorgeous face with a beautiful soul. I go all smiles whenever I see her on the TV, her Facebook posts or her Youtube videos. She’s amazing!
So here’s Lorraine Pascale, with her video on super-easy everyday smokey eye look. I love doing make-up too. But it has to be something that enhances my features, doesn’t involve too many products and gets done in no time. I absolutely love this video. I’m sure you’ll love it too…
Evening drive has to be like this… Azure skies dotted with cottony, rain-soaked clouds and most importantly, traffic-less roads 🙂
Cheesecakes have always blown me away by their silky texture, super delectable flavors and the variety of eyeball grabbing, mouthwatering toppings the vendors use. My personal favorite is the blueberrytopping.
Easter was just around the corner and house party was on the cards.
Being my first time making a Cheesecake at home, I wanted to start off with a really simple recipe that would be a sure-shot success and loved by all. So, I went pillaging the net and bumped into this mind-blowing recipe by Lorraine Pascale. This was just the one I was looking out for…a no-bake cheesecake.
It’s undaunting, super easy and guaranteed to steal the show. And the best part is, you can have tonnes of fun with the decoration and toppings.
300 gm pack of chocolate digestive biscuits, blitzed to crumb texture
60 gm butter, melted and cooled
4 x 180 gm packs of Philadelphia full-fat cream cheese
500 gm white chocolate
100 gm icing sugar
100 gm dark chocolate
1. Line the bottom and sides of a 23cm spring-form tin with baking parchment.
2. Put the blitzed biscuits in a bowl, add the butter and mix well. Tip into the tin and press it well with a wooden spoon. Using hands is the best. Pop into the fridge for 30 minutes to firm up.
3. Put the cream cheese and icing sugar in a bowl and mix gently.
4. Melt the chocolate in a heatproof bowl, set over a pan of simmering water. Add the cream cheese mixture into the melted chocolate, one dollop at a time, stirring well until the mixture begins to look uniform, smooth and silky. Tip it over the biscuit base and smooth the top.
5. Chill in the fridge for 20 minutes,
6. Chop the chocolate into shavings or use a peeler to make chocolate curls.
7. Remove the cheesecake from the tin and peel away the parchment.
8. Place it on a plate and decorate with the chocolate shavings or toppings of your choice.
P.S.: If you feel Philadelphia Cream Cheese is going to burn a big round hole in your pocket, D’lecta Creme Cheese or any good quality cream cheese should serve the purpose.
If you are in a pursuit of happiness, this is happiness… a smooth, creamy, yummy mouthful of happiness 🙂