Recipe: Peppermint Aero Cheesecake from brilliant new cookbook Lush.
TikTok sensation Chef Daniel Lambert leads the pack of a new generation of social media chefs with 100 feel-good recipes. His new cookbook Lush puts the fun back into cooking with 100 easy-to-make recipes. Each recipe promises to be both delicious and playful.
Sometimes all we want for dinner is golden, crunchy and moreish, so whether it’s Salt and Chilli Chicken for Friday-night dinner, Irish-style Potato Nachos (recipe below) for when friends come over, or Cheeseburger Tacos if you fancy something new, Daniel Lambert has you covered. With chapters such as Potato Party, The Cure and So Wrong But So Right there really is something for everyone.
So load up your forks and head down to your local book shop to pick up this feel-good cookbook. It’s the one you’ve been waiting for.
"If you need to make a dessert that’s easy but impressive, this is the one for you. Everybody goes mad for this when I make it at home. It’s perfect for a special occasion or just a weekend treat." Lambert comments.
Peppermint Aero Cheesecake – makes 8-10 slices
Ingredients:
- 300ml double cream
- 170g digestive biscuits
- 100g cocoa powder
- 80g melted butter
- 380g cream cheese
- 100g icing sugar
- 1 teaspoon mint extract
- 1 teaspoon green food colouring
- 120g Aero Peppermint chocolate, crushed
For the topping
- Whipped cream
- 100g Aero Peppermint Bubbles, roughly chopped
Method:
Whip the cream until soft peaks form and set aside for later.
Blitz the digestives, cocoa powder and butter in a food processor. Press this mixture into the base of a 25cm springform tin with your hands – this is the base for your cheesecake. Refrigerate while you make the filling.
Beat the cream cheese, icing sugar, mint extract and green food colouring together in a large bowl, then fold in the whipped cream and stir the crushed Peppermint Aero through.
Spread this mix over the digestive biscuit base in your tin and return to the fridge. Leave to set overnight.
When you’re ready to serve, unclip the side from the tin and remove the cheesecake to a serving plate. Top with more whipped cream and roughly chopped Aero Peppermint Bubbles.
Chef’s Note:
I love mint chocolate, but if you’re not a fan, you can omit the green food colouring, swap the mint extract for vanilla extract and use regular milk chocolate Aero instead.
This recipe is taken from Daniel Lambert's new book 'Lush', published by HarperCollins Publishers. It is available from all good book stores nationwide or you can buy online here.