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Here's my mix'n'match cheesecake recipe (i.e. it's a combination of parts of several alternative recipes).
OK, it's not strictly summer any more, but I'm sure I've seen some still on sale (unfortunately grown in sunnier climates than here in the UK!), and we do get the occasional warm spell in Autumn!
N.B. Although technically 1oz ~ 28g, most UK recipes and scales opt for the easier conversion 1oz = 25g.
Needless to say, as the amounts aren't strictly equivalent, stick to one set of units - don't mix 'n' match!
Preparation time: about 1 hour.
Equipment: mixer + bowl or food processor, another mixing bowl, 2 jugs, 7" (~18cm) flan tin, microwave, chopping board, fruit/veg knife, chopping board, sink, water supply (and I've probably missed several items!)
Ingredients:
Base:
6oz (150g) biscuits (crumbly oaty ones are quite nice - "Hob Nobs" in the UK)
3oz (75g) butter/marg
Cheesecake:
6oz (150g) soft cheese
6fl oz (150ml) double cream
Topping:
1 lb (450g) strawberries (i.e. a typical deep punnet)
A few teaspoons (5ml spoons) cornflour
Some water
A couple of teaspoons (5ml spoons) sugar
Method:
Base:
Crush the biscuits, mix with the butter/marg, spread around the base of the container (I use a 7" (~18cm) ceramic flan tin - bear in mind you'll be serving from it).
Cheesecake:
Put the cheese and cream into a bowl. Mix well, pour on top of the base. Double cream and full fat soft cheese are best if you want the cheesecake to set, but for a lower fat alternative (that will be slightly less solid), you can get away with low fat soft cheese and greek yoghurt.
Topping:
Wash and halve the strawberries. Arrange the better looking ones around the top of the cheesecake. Put the rest into a jug, add about 6 fl oz (150ml) of water, and boil in a microwave. Once it's started boiling, cook for a few more minutes, but stop frequently and stir. If left unattended, it's likely to boil over. You're looking to break down the strawberries so you end up with a red, gooey mixture (it's not a precise science - most proper recipes involve using the hob, but I prefer the microwave as it's much quicker!)
Grab a second jug, and using a sieve, strain the mixture into it, pressing down with the back of a fork to extract as much liquid as possible. With the liquid jug, add the sugar and a spoonful or two of cornflour. Heat up again and repeat if necessary until you've got a fairly syrupy mixture.
Pour over the cheesecake and return to the fridge for a few hours to cool down.
Serve chilled, and eat within about 3 days (although judging by the people I've already subjected to this, you'll be lucky to see any left after 24hrs!)
Worst blog ever!
This is the worst, most horrible blog I've ever seen!! I don't know how you could post such a thing, and today of all days.
OK. OK, see about 18 months ago something happened, and due to an attitude change, I guess, because I wasn't really trying, I started loosing weight, not fast, a pound or two a month. Then a few weeks ago I learned that my BMI was 26.0. I'd never paid attention to that, but started to a little (not obsessing or anything) , and today for the first time ever (or at least in many, many years) it is 24.9. (If you don't know that is officially 'normal', however I don't like that word applied to me, so let's say "not overweight".) I was going to celebrate quietly with a salad dinner, but then you posted this thing!! Today! Back, Back, away temptation! (40lbs to go and I'm skinny.)
(I thought about griping about ethylene and strawberries too, but I won't. I got to grow up where strawberries are grown (and grow wild too, but the wild ones aren't nearly so sweet), so still wait for the season, but ripening room strawberries are a lot better than no strawberries ever.)
Please remove this offensive piece
Hugs, Jan
Naughty...but nice!
As written, it uses double cream (~50% fat) and full fat soft cheese (~40% fat), but I have had success with substituting low fat soft cheese (~20% fat?) and greek yoghurt (~3% fat). Admittedly it doesn't 'set' as such, but it does maintain enough structural integrity to stay in place after cutting, as long as it's kept chilled.
Without making one, I can't give you estimates of calories etc., but let's just say it's probably a good idea to go for a long hike / bike ride / swim etc. before tucking into a portion!
But I know how you feel. I think I look relatively 'normal', but my BMI is apparently 25.9. Added onto which, there was an article on the radio a few weeks ago that claimed that people whose waist size (as measured at the 'natural waist' - roughly in line with the navel) is more than half their height stand a greater risk of heart disease and diabetes later in life. Great. So theoretically I should be aiming to lose 4" from my waist (38" --> 34") and 9 lb weight (11st 13 --> 11st 4). So I'm trying eating less and healthier, and exercising more, and seeing what happens (no fixed targets for loss - especially as my weight can jump up to 3 lb either way a day - I doubt the accuracy of my scales, especially as they give different results in different rooms!)
--Ben
As the right side of the brain controls the left side of the body, then only left-handers are in their right mind!
Great stuff!
I love cheesecake and am always asking my girlfriend to make some. Now I've got an easy receipe for her to use! Hmmmm, guess I need a girlfriend next. . . . ;-)
m
They know they can survive