♬ 'Version' by Mark Ronson
CHEEEEEEEEEEEEEEEEEESE CAKE.
Quite an indulgent Sunday consisting of cream cheese, sour cream, perving on tennis players, and another recipe with fresh cherries. I have one more pack and will stir them through whatever I can this week, and won't bore you with blogging any more about the plump dark red bad boys.
While watching the tennis final between Federer and Murray I was running back and forth to the kitchen trying to assemble this cheesecake. Honestly apart from feeling like an actual ball girl, I was tempted to configure a warning sign that read 'CAN CAUSE ADDICTION'. I happily scoffed two slices, then had to store the rest! Why baked cheesecake? I thought it was time to line my stomach for what's to come in late August....
NEW YORK!
WAAAAAAAAAAAAAAAA!
Super excited about venturing out to the big apple and exploring food and more food. I have to taste everything out there, then occasionally run through Central Park to feel lighter.
Right I need your help, where's best to wine and dine? Travel guides look nice, and they tend to be left at home once on holiday so if you have any cool suggestions that would be great.
In other news....
Give this cheesecake a go, I promise you will want to pass this on. I figured baking a cheesecake would have similar properties to a cake, therefore eggs and extra flour were used for binding. The chilled method is usually what I opt for if I have a few mates round, but the wobbly centre and smell of a baked cheesecake is something quite special. The base would normally be digestive or ginger nut, however it was time for the oaty Hobnob to take a stand. After googling like a madwoman I grabbed a few bits of knowledge about baked cheesecake, and formatted the recipes I read into this...
Ingredients:
8 Hobnobs, in a plastic bag and smashed with whatever is close. I used the bottom of a coffee jar.
50g unsalted butter, melted.
300g light Philadelphia cream cheese
100g plain flour
2 tbsp icing sugar
2 large eggs
140ml sour cream (adds a tang and used in a New York cheesecake)
10 smashed and pitted fresh cherries, a few left whole to decorate.
50g chopped pecan nuts
Dark chocolate sauce
Cocoa powder for dusting
35g dark chocolate chopped (I had Green & Blacks mini bar)
Method:
Dig out an 18cm spring form cake tin.
: Preheat oven to 180°c.
: Mix the melted butter with the crushed biscuits, then stir in the chopped chocolate.
: Press down in the tin and bake for 5 minutes. Take out and leave to one side and sprinkle on the pecans.
: Combine the cream cheese, icing sugar, flour and sour cream until very smooth. Then add the eggs one at a time.
: Stir in the smashed cherries.
: Pour on top of the base and bake for 40 minutes. The sides should be puffy and the centre quite wobbly.
: Let it cool for about half an hour, then release from tin.
: Drizzle chocolate sauce in the centre, place cherries and dust over with cocoa powder.
DONE!
Now if your wondering has Mita forgotten the sugar? No sugar needed, the cherries and chocolate were sweet enough to make the cheesecake taste so damn divine.
Favourite Song:
ê 'Apply Some Pressure' Featuring Paul Smith
