Frédérique & Friends is a blog intended to share ideas, recipes, show you my projects and works as well as those of my friends and family who want to post on this blog. You can find a lot: embroidery, sewing, felt toys, photographies, cakes and a lot of other things.
All ideas are not originally mine, but I try to link to the other blogs that inspired me as much as possible.
Enjoy your visit!
Saturday, 25 May 2013
Guest Post: A Rainbow Cheesecake from B. in Ireland
My young sister B. is currently spending a year in Ireland. She loves cooking and although she was already baking a lot back home, I am under the impression that she does cook and bake even more nowadays. Here is the recipe of her last artistic cake!
For the Base
For the Filling
mascarpone cheese/ cottage cheese (lighter than the mascarpone, but
taste a little bit different)
1 sachet of gelatine (Dr. Oetker or different.)
of 1 lemon
of 3 lemons
(you need about 6 tablespoons)
make the base, crush biscuits, melt butter in a saucepan (or in the
microwave but mind the temperature), take off heat and stir in brown
sugar and the biscuit crumbs.
into an 8 inch loose bottomed cake tin (or a normal tin with grease
proof paper) with the bottom of a glass (it’s easier), chill in
fridge between 15 and 30 min. While the base is resting in the
fridge, make the filling.
that, beat together the cream cheese, the caster sugar, the lemon
juice and eventually the zest, until you obtain a smooth and creamy
If you use some cottage cheese, make sure to squeeze the lumps before
Add the gelatine to this mix. To dissolve it, follow the instruction
depending on the gelatine you have. For one sachet Dr. Oetker,
dissolve it in 60ml of boiling water (1/4 cup, the smaller one). Add
the powder to the water, and stir briskly until thoroughly mixed. Let
the gelatine cool down a little before adding to the cream mix.
in 6 different portions to colour each. Tip:
Make some bigger portions for the first colours such as the red, the
orange and the yellow. You can go decreasing in the quantity.
in that order: red, orange, yellow, green, blue, purple; all over the
base and chill for a couple of hours or eventually a whole night
(it’s always better the day after
for some help if you have used the normal tin + greaseproof paper to
take the cake off. Slide a plate slowly under the cake to get rid of
Doesn't it look amazing? Send pictures to us if you try the recipe!