dubmeup wrote:
Gilly, that is disgraceful! Fancy using some worrying health development to deny us access to the inner sanctums of your recipe book. Tut.
dubmeup wrote:
Hope it all works out well and you're back "match fit" in the very near future
Cheers!
I'm out! Blood pressure normal, calcium count below the danger level. Just a series of tests to have, but didn't have to sleep in hospital, and all's good.
Now, pay attention...
- Forgot initially to say preheat the oven to 180 degrees C / Gas mark 4. I've a fan oven, so I cook for the same length of time given later, but at 10 degrees lower temperature, though any adjustment depends on your cooker.
- Mix 450g of cream cheese with 1 tsp vanilla extract, 3 eggs & 225g castor sugar really well (if you've an electric mixer, give it a good 5 minutes).
- Add 225ml double cream & mix till smooth.
- Place it on top of the cooled biscuit mixture in the tin, and bake for 30 min's.
- Turn the oven off, but leave the cheesecake inside to let it cool very slowly - this prolongs the cooking slightly but very gently, and stops the surface of the cheesecake from cracking.
- When cool, wrap in clingfilm & refrigerate, still in the tin. From that point, it'll last in the fridge for about 2 days (in theory, but only if you've a will of steel).
- Fresh fruit on top's OK, as is the typical pureed fruit (with icing sugar & a squirt of lemon juice, & sieved if it's seeded, like raspberries) - but for me, top it with tinned mandarin segments, then make up about a quarter of a pint of orange jelly & pour enough to come right to the top of the tin. Then just before serving, remove from the tin, and whip up some double cream. Pipe this around the outside edge in big rosettes, then artistically arrange a chocolate button on each rosette peak. The correct way to do this, is a button for the baker, a button on the cheesecake - repeat till the bag's empty.
- If feeling particularly decadent, prepare a simple butterscotch sauce which can be served warm or cold (see below) - or a more elaborate butterscotch sauce, made so by the addition of any chopped nuts you like, and / or raisins (or raisins soaked in rum).
Sauce:
40g butter
100g light muscovado sugar
50g golden syrup
125ml evaporated milk
- Put butter into a small pan and add sugar and golden syrup.
- Melt over a low-medium heat, stirring occasionally, until all the sugar has dissolved. Bring to the boil, then cook over a low heat, stirring occasionally, for 5 minutes. Remove from the heat and stir in 125ml evaporated milk (from a small can)
- Heat until gently bubbling, stirring.
This is good served hot with vanilla ice-cream, or room temperature (when it thickens a bit) with cheesecake / pavlova / pretty much anything except kippers.
). You may not even particularly like me, but I still love ya.
you guys!
*sniff sniff* awweee... we love you too you big oaf! 
