To those of you who celebrate the holiday, Happy Easter! I remember attending sunrise church service as a little girl where my Easter bonnet was a fashion statement. Hopefully, the NYC Easter Parade and Bonnet Festival will return next year. Maybe I can convince Rob to join me. Above is a photo of a couple having fun from a previous NYC Easter Parade. (Photo credit: New York Cliche')
As I child, I searched for baskets of treats and colorful eggs. The Easter bunny was pretty tricky. I have special memories of Easter celebrations over the years.
Speaking of special, Rob baked a wonderful treat for Easter. The recipe and photos can be found below.
Rolo Cheesecake
Fit Waffle Kitchen / Eloise Head
Ingredients:
For the base
350g digestive biscuits, crushed
180g unsalted butter, melted
For the cheesecake
350ml double cream, cold
500g cream cheese
120g icing sugar
120g Carnation caramel
For the topping
150g Carnation caramel
21 Rolos (approx)
Method:
1. Mix 350 grams of Digestive biscuits with 180 grams of melted butter and stir until the two have combined into a buttery crumb.
2. Press the mixture into the base of an eight inch cake tin and leave in the fridge.
3. Whisk 350ml of double cream, then in a separate bowl mix 500 grams of softened cream cheese with 120 grams of icing sugar and 120 grams of Carnation caramel.
4. Once mixed, spoon the creamy caramel over the cooled biscuit base and leave it to set in the fridge for at least five hours.
5. When the cake has set, load it with a further 150 grams of Carnation caramel, decorating the edge with about 20 Rolos.
Rob perfected the Rolo Cheesecake recipe. It tasted delicious. Thank you for spending time with our blog. Rob and Linda
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