Title: Terry's Cheesecake Cream
Categories: Dessert
Yield: 8 Servings

600	ml	Double cream,lightly whipped
450	g	Full fat soft cream cheese
50	g	Caster sugar

Beat the caster sugar into the cream until the sugar has dissolved and creamed. Fold in the lightly whipped cream. It is important that the cream is only lightly whipped. This prevents the cream from becoming over beaten and separating when mixing with the cream cheese. Place the cheesecake in a suitable bowl or dish and set in the fridge for about an hour. Once the cream has set, it can be served in the bowl or shaped between two spoons to serve on the plate.

I like to serve this cheesecake recipe just as a cream. Of course, it can be spread on to a digestive biscuit base and covered with a fruit topping for a classic cheesecake. Using this recipe as a cream gives it many more options, from serving with summer fruits, poached fruits, chocolate cake or even ice cream and raspberry sauce. It also eats very well if flavoured with honey and a drop of Irish whiskey. The other bonus is that it's quick and easy to make.

"Recipes from a real Chef" Terry Mitchell's Recipes http://www.mitchell.demon.nl/cook.htm

From: Jim Weller Date: 09-07-98 (22:59) The Once And Future Legend (1) Cooking

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