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)
I have been sceptical of using “cup measurements” in the past, and have avoided recipes that have used them (probably missing out on some great dishes in the process!). But what I’ve found is that as long as the volume of each ingredients is the same, it doesn’t matter what you use to measure it (similar to when you’re making Yorkshire Puddings). I used a small teacup as the dish I was using was quite small.
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!
Another go at some savoury baking…! This makes 4 large pies!
For the filling
300g minced pork
Sea salt and freshly ground black pepper
1 tsp dried sage
For the hot-water crust pastry
250g plain flour mixed with 1 tsp salt
1 tsp salt
200ml white wine vinegar
60g caster sugar
1. Pre-heat the oven to 200C/gas 6.
2. Mix the minced pork with 1 tsp of salt and 1/2 tsp pepper. Add the sage.
3. For the pastry, mix the flour and the salt in a bowl and make a well in the centre. Stir 100ml boiling water with the lard, and then stir it into the flour with a wooden spoon to form a smooth dough.
4. Divide the dough into 4 equal pieces. Take one of the balls of dough and divide it into two balls, one for the base and one for the lid; so make sure one is slightly bigger than the other.
5. Roll the larger piece on a lightly floured table to about 12-14cm in diameter. Use the smaller piece to make another circle about half the size for the top.
6. Put a ball of the filling in the centre of the larger circle, press down slightly. Lay the smaller circle on top and raise the sides of the larger one up. Pinch the lid and the top of the sides together with your fingers.
7. Repeat with the rest of the pastry and filling.
8. Brush the pies all over with the beaten egg and cook them for 40 minutes, until golden.
They are very rustic looking… but the more homemade the better as far as i’m concerned! This recipe has been adapted from the really rather brilliant http://www.staciestewart.co.uk/