No Bake Mini Cheesecakes for a Summer High Tea
White chocolate cheesecake with a blood orange curd centre and a milky bar ganache piped rose
Equipment
- 1 6 hemisphere mould 7cm diameter
- 1 15 hemisphere mould 3cm diameter
- 1 petal piping nozzle
- 3 Piping bags
Ingredients
Blood Orange Curd Centres
- 42 ml Blood Orange Juice
- 62 g Caster Sugar
- 2 egg yolks
- 120 ml water
- 13 g Cornflour
- 1 Pinch of Salt
Milky Bar Cheesecake Filling
- 80 g Biscuits I used Malto biscuits
- 80 g Milkybar chocolate
- 1/2 tbsp gelatine powder
- 35 g Caster Sugar
- 1 tsp Vanilla
- 150 ml thickened cream
- 70 g Melted Butter
- 250 g Cream Cheese
Milky Bar Ganache
- 100 ml Thickened Cream
- 225 g Milky Bar
Instructions
- In a medium saucepan whisk together sugar and cornflour and salt until combined. Then place the water, juice, egg yolks and zest in the sauce pan and whisk to bring together.
- Place on low heat and whisk continuously. When the curd starts to stem keep whisking as it will quickly thicken up from the corn starch. Once thick whisk for another minute to ensure the cornflour is cooked.
- Place curd in a piping bag a pipe into the mini 3cm hemisphere moulds and place in the freezer for 1 hour.
- After 30 minutes of the curds in the freezer we can start making the cheesecake filling. First measure the water in a bowl and evenly sprinkle over gelatine powder. Microwave for 20 secs to melt the gelatine. Let it cool.
- In a stand mixer add room temperature cream cheese, caster sugar and vanilla. Whisk until combined. Then add the melted milky bar chocolate, cream and the cooled gelatine. Whisk until combined. We don't want to whipped the mixture.
- Place the cheesecake filling in a piping bag and fill the 6 large hemisphere moulds ⅔ full. Then take the frozen curd and place to together to create a ball. Place the ball in the centre of the cheesecake filling. Then cover with more cheesecake filling leaving enough room for the crumbs.
- Using a food processor crushed the biscuits. Then add the melted butter. Place this on top of the cheesecake moulds. Place in freezer for 1 hour.
- To make the ganache boil the cream then at to the chopped milky bar chocolate. Add colour Mill oil based food colour hot pink. Fill piping bag with a petal nozzle.
- Remove the frozen cheesecake from mould with a chopstick. Holding the chopstick with the cheesecake on the end pipe the ganache in a rose shape. Note my video shows this process.
- Place them back in the fridge to set the ganache. Then enjoy for a bridal shower or Summer High Tea.
Video
Notes
Note: Before adding the cookie base place the cheesecakes in the fridge for 30 minutes to set.
Note: If you ganache splits. It will look like the yellow oil is on top of the ganache. Then a small amount of cold cream and mix continually it should come together.
Note: If you have never piped a flower before then get a 6 capacity flower mould. Place ganache at the bottom of the flower mould. Then place the frozen cheesecakes on top of the ganache. Let set in the fridge or freezer and you will get a rose effect.
Note: Why use gelatine in the cheesecake filling? The gelatine gives the cheesecake the structure it needs to be firm but smooth.