June 17, 2010
This is another cheesecake from the cake tasting that didn’t make the cut for the wedding. It is however very tasty and quite simple to make and HUGE!
I will definitely be making this again for friends. Please do use real vanilla pods if you can it makes such a difference to the taste.
I love that the base included oats as well as biscuits which gave it a different flavour and made the base really crumbly. Also the zest in the cheese part of the cake is amazing, makes it taste so fresh!
150g butter, plus more for greasing
200g digestive biscuits
100g rolled oats
1 vanilla pod (or 1 tsp essence)
600g cream cheese (full fat)
300ml double cream
100g caster sugar
1 23cm springform tin
1. Grease the tin with some butter and line the bottom with greaseproof paper
2. Blend your biscuits until they are fine crumbs (or smash them with a rolling-pin in a bowl)
3. Toast the oats in a pan until they are golden brown, cube the butter and add to the pan with the digestive crumbs, stir until combined and then add to the tin smoothing out with a metal spoon, then pop it in the fridge to set (at least 1 hour)
4. Put all the cream cheese in a large mixing bowl , add the vanilla seeds (cut the pod lengthways and scrape out the seeds) or essence, then add the caster sugar, the zest from the orange and lemon zest plus the juice from the lemon. Blend until smooth.
5. In another bowl whisk the double cream until you have soft peaks then add to the cream cheese mixture in 2 halves folding in gently. Then add to your base and chill in the fridge for at least another hour.
To serve; mix the raspberries and sugar in a bowl, scrunching them together until well mixed.
Ease the cheesecake out of the tin and on to a serving plate and pour the raspberries over the top.
Do not try to work out the calorie content, it’s probably better not to know!
June 14, 2010
This cake is great for people who can’t eat gluten as it has no flour, this also makes it super light (although it is very rich) serve with raspberries and creme fraiche (or cream if you’re feeling naughty!)
This recipe is from Nigella’s How to be a Domestic Goddess, and requires a little effort through a water bath to cook the cake but it is so worth it!
11 oz. dark chocolate
2 oz. good quality milk chocolate
¾ cup unsalted butter
8 large eggs, separated
1 cup granulated sugar
1 cup light brown sugar
1 tbsp vanilla extract
A pinch salt
1. Preheat oven to 350 degrees F and put a kettle on to boil. Line the inside of a 9 inch springform tin with silver foil, make sure that the foil is pressed well to the sides to form a smooth surface.
2. Melt the chocolate and butter together and allow to cool. In another bowl, beat the eggs yolks and sugar until very thick and pale, they should form ribbons when lifted with the whisk. Stir in the vanilla and salt and then the cooled chocolate mix. Whisk the egg whites in a large bowl until they form soft peaks, lighten the chocolate mix with a beaten in dollop of the whites before folding in the rest of them.
3. Pour the cake batter into the foiled cake tin and place the whole thing into a larger roasting dish. Add hot water from the boiled kettle into the roasting tin until it comes about 1 inch up the side of tin. Cook for about 50 minutes – 1 hour.
4. When the cake has cooled, slowly peel off the foil. The outside of the cake will be cooked and dry and the inside will be soft and moussy.