As always it’s been a busy week in the day job and I’ve been online most evenings doing some editing with my editor. ‘Playing by His Rules’ is coming along very nicely.
I’ve also been online and designed & ordered some great swag to give away to readers – as soon it arrives I’ll post pics.
I’m busy preparing for Edinburgh. The Romance Writers and Readers event being held in Edinburgh the first week in July will be awesome. I finally get a chance to meet and greet some of the people I have been talking to online for the last 12 months. Edinburgh is such a beautiful City, and I can’t wait to have another look around and catch up with family that still live there. It’s going to be a fun filled few days.
Weekend is traditionally family time in our house. We will have the family over for a bbq later today and make the most of the glorious weather we are having at the moment.
I’ve made an all-time family favourite for dessert, a very quick and easy, no-bake cheesecake. If you want to make it yourself, the recipe is below – just be prepared to be asked to make more!
Summer Berry Cheesecake
- 200 grams biscuits (digestive, crushed)
- 100 grams butter (melted)
- 397 grams carnation condensed milk
- 300 grams soft cheese (tub full fat)
- 2 lemon
- 200 grams berries (mixed summer)
Crush the biscuits and place in a large bowl. Melt the butter and pour over the crushed biscuits. Combine well and then press into an 8” cake tin (I use a loose bottom as it is easier to get the cheesecake out).
Whip together the soft cheese and he condensed milk until light and cream. Add the juice of 2 fresh lemons and whip again. It will more than double in volume and start to thicken up.
Pour the prepared cheesecake mix on top of the biscuit base and place in the fridge to set. I usually prepare the evening before to give it plenty of time – but it will actually be ready in a couple of hours.
Decorate the top with mixed berries. I sometimes leave mine in the tin and then pour a thin layer of jelly over the berry topping and leave it to set; looks and tastes wonderful.