The Angrove Quick Summer Cheesecake!
If you’ve eaten at our G & Tea House, you’ll know that wherever possible, we use great locally sourced ingredients
With such a beautiful summer, it’s probably no surprise that we’ve done a roaring trade in fresh scones, topped with lashings of delicious seasonal jams!
Our jams are provided by a lady called Jenny Firman at Easby Charity Preserves, who produces them just down the road from us. The money Jenny makes from the sale of her jams and conserves is all donated to a Cancer Research UK – so we’d very much like to help her sell some more!
Between this exceptionally generous charity work and our desperate attempt to hold on to summer a little bit longer, we’ve created a wonderful quick summer cheesecake recipe that’s a guaranteed crowd pleaser!
We’d love to hear how your cheesecake turns out – and if you need to stock up on conserves for the topping, feel free to drop in and see us at the G & Tea House.
Angrove’s Summer Cheesecake
This super-simple unbaked cheesecake has got warm summer evenings written all over it! It’s quick to make – and, although it should serve 6-8 – it’s so delicious that 2 people could make it disappear very quickly if you’re not careful!
This is also a great beginner recipe – so whether you’re an experienced home cook looking for a quick option, or a novice who’s looking for a recipe that’ll impress, we’ve got you covered!
Prep time: 15 minutes
Setting time: 3 hours / overnight
- 300g cream cheese
- 250g double cream
- 125g digestive biscuits
- 75g unsalted soft butter
- 60g icing sugar
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 1 x 300g jar Jenny’s conserve – Strawberry works perfectly – Rhubarb is also lovely here!
- Whizz the biscuits in a food processor or blender until they’re broken down into coarse crumbs and chunks, then, add the butter and whizz some more, creating a sticky lovely biscuity clump.
- Put this mixture into a 20cm springform cake tin. Press it down so it’s nice and firm – and leave it very slightly higher around the rim.
- In a large bowl, beat together the cream cheese, icing sugar, vanilla extract and dash of lemon juice. Keep going until it’s lovely and smooth.
- Lightly whip the double cream. If you want to burn some calories before you get stuck into the cheesecake – do it by hand, but if you’re using an electric whisk, make sure you don’t over-do it, a light whip is all that’s needed.
- Gently fold the whipped cream into the cream cheese mixture.
- Dollop the cheesecake mixture on top of the biscuit base and level it with the back of a spoon or a spatula. It doesn’t have to be perfectly neat – just smooth enough to make sure the conserve sits neatly on top.
- Now to have your patience tested! Place the cheesecake (without conserve) in the fridge. If you’re pushed for time, 3 hours should do – but overnight is ideal.
- When you’re ready to plate the cheesecake up – remove it from the fridge, pop open the tin and add a very liberal spoonfuls of Jenny’s conserve until your delicious cheesecake is covered.
That’s it! Very simple – and very tasty. Your unbaked Angrove cheesecake should last for a couple of days in the fridge – but it’s unlikely to survive that long!
Keep us posted!
We’d love to know how you find this quick unbaked cheesecake recipe. Did you add anything? Try a different conserve topping? Did you finish it in one sitting?!
Don’t forget, all the money made from Jenny’s jams goes toward supporting Cancer Research UK – so if you want an authentic feel-good Angrove cheesecake, a supermarket alternative just won’t do the trick!