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My first ever baked cheesecake! Very exciting. I did have to make the recipe up a bit (partly because I didn’t have enough cream cheese, and partly because I didn’t have the cornflour that the Jamie Oliver Recipe required!). So we’re a bit Jamie Oliver, a bit BBC and a bit making-it-up-as-I-go-along. Excellent. :0)
For the base
75g unsalted butter, melted, plus extra for greasing
125g digestive biscuits, crushed
3 tablespoons chopped, roasted hazelnuts
For the filling
400g cream cheese (I used Original Philadephia)
100ml double cream
100g caster sugar
2 large free-range eggs
1tsp vanilla extract
Preheat the oven to 180C and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits, butter and chopped hazelnuts in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.
Place the cream cheese, cream, sugar, eggs and vanilla in a large bowl and mix. Keep mixing until it has the consistency of whipped cream.
Carefully pour the filling onto the cooled base and smooth down the top
Return the cheesecake to the oven and bake for about one hour, until golden round the edges and just set. It will still wobble (and mine cracked, quite a bit!)
Allow to cool before putting it in the fridge.
Slice and enjoy!
This was my first baked cheesecake experience… either making or eating! And I must say it’s delicious! And fairly easy to do too.
This peach cobbler was made using a recipe adapted from one on the fabulous Diary of a Frugal Family blog. I was looking for something simple to use up a can of peaches and also something that wouldn’t require a special shopping trip. This is it!
1 cup of sugar (I used caster sugar)
1 cup of plain flour
1 cup of milk (I used semi-skimmed)
1/4 teaspoon baking powder
1 cup peach slices (I used canned)
Pre-heat your oven to 180c
Grease the bottom and sides of your dish
Line the bottom of your dish with slices of peach
Mix the flour, milk, sugar and baking powder together. I used my Kitchen Aid, but of course you can mix by hand! Keep going until there are no lumps left. Pour your mixture over the fruit, leaving room for it to rise (mine rose about a third of its size)
Cook on the middle shelf of your oven for 35-40 minutes until golden brown on top. Sprinkling some demerara sugar on top when there’s still 10 mins to go on the cooking time adds a nice extra bit of sweetness and crunch!
We devoured this with fresh double cream whilst it was still warm.
Let me know how you get on!