I find myself inventing occasions just so I can have people round to feed them. Does anyone else do this? Please tell me yes.
I had a big group of friends round on Friday night for a Disney sleepover (we get together and have a marathon of classic Disney films; Friday was our fourth XD) so I finally had a chance to give this a go.
I'll let the pictures speak for themselves on this recipe because a) I'm very proud of the pictures, b) Ellie raves about this better than I do and c) I'm extremely tired and lazy and basically can't be arsed.
I'm therefore going to do this the quick way. This description is going to be to a blog post what a haiku is to a love poem.
Please make this cheesecake;
It tastes delicious, hooray
So my friends all say.
Was it just an excuse to make a cheesecake? Yes.
Was that just an excuse to write a haiku? Perhaps.
For the base:
For the topping;
1. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of the Springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4.
2.Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on. Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
3.Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in.
4. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool.
5. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.Serves 8
Rather than the sauce Ellie made for her cheescake I halved a recipe for black cherry sauce from Vegetarian Supercook by Rose Eliot:
500g cherries, pitted (I used frozen ones that didn't need pitting)
75ml water + 1-2 tbsp
1-2 tsp cornflour
2 tbsp caster sugar
1. Put the cherries into a saucepan with the water and bring to the boil. Cover & simmer gently for about 5 minutes or until the cherries are tender.
2. Mix the cornflour with the 1-2 tbsp cold water, then add to the cherries, bring to the boil and stir for a minute or two until the sauce is slightly thickened. Stir in the caster sugar and remove for the heat. Set aside to cool and serve with the cheesecake.
Ellie made this cheesecake with the base coming up the sides and I think I'll do that next time cause otherwise the base is quite thick.
Tastes good though ^__^