Former Royal Chef Shares No Bake Cheesecake He Made For The Royal Family
Darren McGrady
@darren_mcgradyAbout
I am Darren McGrady, The Royal Chef. I have cooked for Kings, Queens, Presidents and celebrities all around the world. Now I get to share those stories and dishes with you here on this channel. If you are a fan of everything Royal, then I’ll be dishing on food favorites from my fifteen years rattling pans in the royal kitchens as chef to The Queen, Princess Diana and Princes William and Harry. If you just love food, then you will love the dishes I prepare from elaborate menus for entertaining to simple TV dinners and sharing tips and stories along the way to keep it fun! Starting out in my commercial kitchen in Dallas I’ll be checking out food halls and markets, what to buy, what not to buy, what’s good and what not but always putting my royal chef twist on all the dishes I prepare. Subscribe to my channel, come along for the virtual ride and join me “Rattling pans around the world.” Also follow me on: Instagram: darren_mcgrady Twitter: @DarrenMcGrady
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Craving Cheesecake but don't want to turn on the oven in the summer heat? Check out this delicious NO BAKE cheesecake that I prepared for The British Royal Family at Balmoral Castle. No cream cheese or eggs, it's made with light and fluffy cottage cheese instead. Recipe below! Purchase a signed copy of my cookbook 'Eating Royally, recipes and remembrances from a palace kitchen' here... (USA ONLY) https://square.link/u/9FTs4nKo Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgrady/?hl=en No Bake Vanilla Bean Cheesecake with a Blueberry Compote Serves about 8 portions For the base; 4 Tbs unsalted butter (melted) 3/4 cups graham cracker crumbs ½ cup finely chopped pecans ¼ cup light brown sugar zest of 1 lemon For the cheesecake; 2 cups cottage cheese 2 cups Greek yogurt 3 cups heavy cream (whipped stiff) 2 envelopes gelatin (1/4oz) Juice from 2 whole lemons 2 tsp vanilla paste 1 cup sugar 1 18oz pack blueberries ½ cup sugar ½ cup water 2 TBS orange liqueur (optional) 2 TBS cornstarch diluted in a little water Line a 10” round spring form tin with parchment paper. Prepare the base by mixing the chopped pecans, graham crumbs, lemon zest brown sugar and melted butter in a large bowl. Spread evenly onto the base of the tin and press down firmly. Refrigerate for 30 minutes to 1 hour. Prepare the cheesecake by blending the cheese in a processor until smooth. Add the Greek yogurt, sugar and vanilla and blend again. Transfer the mix to a large bowl and fold in the whipped cream. Dissolve the gelatin with the lemon juice in a small pan and heat until the gelatin softens. Pour into the cheese mix and stir in quickly to avoid any lumps forming. Spread the cheesecake mix over the crumb base and refrigerate for at least 3 hours, preferably overnight. Place the blueberries, water sugar and orange liqueur in a medium pan and bring to a boil. Stir until the sugar has dissolved. Pour in the diluted cornstarch and keep stirring unto the liquid thickens. Set aside to cool. Once cool, and the cheesecake has set, spoon on top of the cheesecake. www.theroyalchef.com
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