I only called it that because today I made a couple of Cheesecakes for James and his family as he asked me if I could make him some due to the fact and I quote " cuz wor lass is nee good at maccum them !"
Now that's enough of the VIZ comic speak but James is a good chap and I met him while working at the Treehouse so I was glad to do it for him.
Bill Granger the chef (who's recipe this is) has some lovely simple pudding recipes in his books and I would strongly recommend his recipe for Self saucing Banana Butterscotch Pudding its very comforting and warming and would go down a treat in this weather. Maybe I should blog that soon as I do not do many puddings on the blog !
Bill Granger's Basic Cheesecake.
To fit 1 8inch tin.
I wrap the bottom removable base of my tin in cling film so the base of the cheesecakes comes away from the base of the tin easily.
300 grams Biscuits. Choose whatever ones you want. Hob Knobs, chocolate chip cookies, Ginger snaps or use plain old Digestives which is what most people do.
175 grams melted butter.
250 grams of Mascarpone.
250 grams of Cream Cheese.
250 mls of Whipped double cream. (soft Peaks)
125 grams Caster Sugar.
Place butter into microwave and melt.
Place biscuits into Food processor to break up. If you don't have a processor place biscuits in a food bag and use a rolling pin to break the biscuits up into a powder.
Place biscuit powder into a mixing bowl and incorporate the melted butter mixing well.
Spread out the mix into your cake tin evenly pushing into the corners. Then place in fridge to set for about an hour.
Next beat the Mascarspone and the cream cheese together with the caster sugar. ( You can do this in the Processor.)
Whip the double cream until it has soft peaks and then carefully fold it into Mascarpone/cream cheese mix.
Now add your flavouring.
James wanted a straight forward Vanilla Cheesecake so I just put a 2 tablespoons of Vanilla extract into the mix and then poured that into my cake tin making sure I pushed it well into the corners and then smoothed the top of the cake with a hot pallet knife.
I also did him another Cheesecake which had a mix of a Milk and White chocolate filling.
Melt 200 grams of 70% cocoa Milk chocolate. You can either do this in the microwave at 20 second intervals stirring on each occasion or put a pan of hot water on the stove and then place your chocolate in a bowl and sit it over the simmering hot water to melt. Do not let the bowl touch the surface of the water as this can make the chocolate split and this is a no no !
Instead of melting the white chocolate I had purchased a bag of small white chocolate pellets and just folded them into the mix mainly just for a different texture in the cake rather than laziness ! ha ha !
That is one of the great rewards about making a cheesecake or cooking for someone else the pleasure it can give ! Just call me saint Kev ! ha ha !
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| You can never be too heavy on the chocolate ! ha ha ! |
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