Lockdown Recipes: Chocolate Fudge and Vanilla Cheesecake

As the lockdown continues, SERC staff and students have kept their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.

This week’s recipe shows you how to make your own Chocolate Fudge and Vanilla Cheesecake, courtesy of SERC Technician in Catering Alastair Fyffe-Mcfadden. The recipe is as follows:  

Ingredients 

• 200g cream cheese 
• 50g caster sugar 
• 1-pint double cream 
• 1 teaspoon vanilla  
• 100g biscuit crumbs 
• 50g butter, melted 

Ingredients (Fudge topping) 

• 100gm dark chocolate 
• ¼ pint whipping cream 

Method 

1. Put the biscuit crumb in a bowl 
2. Mix in the melted butter, then line 8-inch flan ring with the crumb. 
3. Flatten, smooth into edges and chill. 
4. Cream the cheese and sugar, until smooth. 
5. Add the vanilla and cream and beat until cream forms soft peaks. 
6. Place in flan ring, chill for 15 minutes until set. 

Method (Fudge topping) 

1. Place the chocolate and cream in a saucepan. 
2. Place on heat and simmer, continuously stirring until thick and glossy. 
3. Let cool and then pour over cheesecake. 
4. Return to chiller until set  

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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