Ramadan Mubarak to all of you who are Muslims!
It is indeed the best month of the year.
Family visits, you feel closer to Allah, and of course lots and lots of scrumptious food!
I love the rituals our family has and have had since forever… daily Hrees making and giving out to family, friends and whoever passes by and knows we make it. Giving out daily Iftar meals to people and of course a busy kitchen all day long until the call of Maghrib Prayer (when we break our fast).
All these rituals make you appreciate what you have and feel empathetic to those who don’t live a life as comfortable as yours.
Of course it is something you should appreciate all year round but Ramadan reminds you of it even more.
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Last week I made a delicious and easy Peach Melba Recipe which everyone loved.
Siddiqa from Spontaneous Euphoria has asked me to post this recipe and I waited until today because I know how much everyone wants easy and fast recipes for Ramadan.
INGREDIENTS
100 g (1 Stick) Butter – Plus a little extra for the tin
200g Graham Crackers or Digestive Biscuits
600g Cream Cheese (I used Philadelphia) – Softened
100g Icing Sugar
2 TSP Vanilla
300ml Double Cream
450g Raspberries
3 Ripe Peaches diced or 6-7 Canned Halves (Reserve Juice)
METHOD
Line the base and sides of a springform tin with parchment paper. Use smears of butter to help stick them in place.
Place the biscuits or graham crackers into a ziplock bag and crush to crumbs or alternatively you can place them in a food processor and whizz them.
Mix crumbs with butter and press down firmly into the tin to create and even base. Chill in the refrigerator while you prepare the filling.
Put the soft cream cheese, icing sugar and vanilla in a bowl of an electric mixer. Beat until smooth. Add the double cream and continue beating until combined.
Scatter 100g of raspberries and of the peach chunks. Fold carefully using a spatula. Just a few folds.
Spoon mixture onto the crumbs base, working from the edges inwards.
Smooth top with a spoon or spatula.
Leave to set overnight.
Puree 250g of the remaining raspberries in a food processor, sieve and pour into a saucepan.
With the heat on medium-low, stir some icing sugar or reserved peach juice to sweeten to your liking.
Stir every now and then until the mixture thickens to your liking. Remove from heat and allow to cool.
Comments on this post
Arwa, this looks beautiful! To top that, it’s a no-bake cheesecake
21. July - 2:56 PMPeach melba is on my wish-list now. In sha Allah, have to make this during Ramadan
Sayana recently posted..Aquarius Magazine hosts Something Sweet
when I saw your photo on Instagram, I didn’t think it would be so easy! I’am going to try this soon
)
thank you for sharing such a gorgeous recipe and Ramadan Kareem to you and family
)
21. July - 4:25 PMLove the photos and recipe!
21. July - 5:54 PMIrini Savva recently posted..Quick homemade tomato ketchup
Wishing you a Blessed Ramadan Arwa!
21. July - 7:03 PMAbigail-mynappytales recently posted..Sponsored Video: Domestos for UNICEF
Thanks Abigail! xoxo
21. July - 9:22 PMThanks Irini! You have been missed!
21. July - 9:24 PMI know, right! Everyone wants easy and fast recipes for Ramadan!
21. July - 9:25 PMYour family will definately love it Sayana!
21. July - 9:26 PMRamadan Mubarak to you too!! your recipe looks delicious!! I may try it for iftar!
21. July - 11:47 PMoumhamna recently posted..Ramadan Mubarak
[...] special occasions. Holly from Arabic Zeal talks about Suhoor. You can find an easy recipe for Peach Melba Cheesecake on La Mere Culinnaire’s website written by Arwa A. [...]
22. July - 1:25 PMRamadan Kareem to you and your family Arwa. I like your sentiments as well as the lovely recipe.
23. July - 3:01 PMSally – My Custard Pie recently posted..Panna cotta two ways for two special occasions
Thanks Sally! Hope you’re enjoying the UK!
26. July - 11:14 AM