It was not a slice of pure culinary delight that I bribed HER with.. it was a bag of mushrooms and some very scrummy eggs.. foodle-the-doodle.. there is nothing like a delicious mushroom omelette to make HER fingers tap on ole iPad!
I know it is not yet Christmas day but YOU will probably want to do or make a dummy or trial go at this recipe..
Yes folks.. this is OUR gift to YOU.. the recipe of the White Chocolate Cheesecake that SHE makes.
For friends in the city, they get an actual cake but it would be a bit tricky sending it to friends and Dear Readers by mail / post.
SHE makes this every year and mighty good it is too.. there is a little addition to it which I will also give YOU at the end.
Are YOU ready? Then here WE go with list of ingredients.. but before that.. make sure YOU have a tin with a removable base and sides that open.. they are called 'Springform' in England, this recipe fits an 8" / 20cm base.
50g / 2oz unsalted butter.
150g / 5oz plain chocolate (NOT MILK) Digestive biscuits or Oreos without the cream.
300g / 10oz White Chocolate.
400g / 14oz Full fat Cream Cheese.
2 eggs.
150ml / 1/4 pint of Sour Cream.
1 teaspoonful of Vanilla Extrait.
Some fresh Raspberries or Pomegranate Seeds.
Preheat oven to 160c or gas mark 3.
Take the removable base out of the wall, butter
and line it with non stick baking paper.
Crush the biscuits in a strong plastic ziplock bag with a rolling pun, YOU do not want chunks!
Melt the butter in a saucepan and stir in the crushed biscuit. Tip into the reassembled baking tim and smooth and press the mixture so that it is even. Put to chill into the fridge.. this can be done the day before.
Using an electric mixer or by hand.. Whisk the cream cheese and the eggs together in a large bowl until they are smooth, add the sour cream and vanilla and whisk again.. NO lumps please!
Put a saucepan of water on to boil, place a bowl onto the pan and break the chocolate up into chunks.. stir gently, watching that the chocolate does not get too hot.. stir and heat until it is runny and fully melted.
Now add the chocolate to the cream cheese mix and whisk again. Remove the chilled tin from the fridge and pour the mix over the base, smooth until it is level.
Cook in the upper part BUT not the top shelf of the oven for 45 minutes. We put a dish of hot water into a baking tray and this sits on the bottom shelf.
The cake should be firm to the finger touch on the outer edge and just firm or set in the middle.
Remove from the oven and allow to cool, run a very sharp knife around the outside to loosen the cake, allow to cool thoroughly, release the catch on the Springform outer rim and then place in the fridge to chill.
WE usually serve it with a coulis of delicious Golden Raspberries! But SHE grows these.. yum.
If YOU can find them, then buy them and freeze them for they truly are the BEST fruits ever..
If not, then a couli of Red Raspberries or some fresh Red Raspberries, Pomegranate seeds or thin slices of Golden Persimmons would look equally wonderful..
The other way SHE does this is to put aside some of the cheese mix and adds to this some melted DARK chocolate, then SHE swirls this into the mix just before SHE puts it onto the biscuit crust.. it looks VERY pretty!
So.. there YOU have it.. wherever YOU may be.. HER Christmas gift to YOU Dear Reader..
Note to European Dear Readers.. SHE uses the own brand of White Chocolate from Lidl and Philadelphia Full Fat Cheese and HOMEMADE Vanilla Extrait!
MY next post will about about shoes.. SHE lurves shoes and a Texan store.. so come back soon to read more Tales from ME.. a Blog writing red Tailed Parrot..
GeeGee Parrot.
December 8th, 2013.
I know it is not yet Christmas day but YOU will probably want to do or make a dummy or trial go at this recipe..
Yes folks.. this is OUR gift to YOU.. the recipe of the White Chocolate Cheesecake that SHE makes.
For friends in the city, they get an actual cake but it would be a bit tricky sending it to friends and Dear Readers by mail / post.
SHE makes this every year and mighty good it is too.. there is a little addition to it which I will also give YOU at the end.
Are YOU ready? Then here WE go with list of ingredients.. but before that.. make sure YOU have a tin with a removable base and sides that open.. they are called 'Springform' in England, this recipe fits an 8" / 20cm base.
50g / 2oz unsalted butter.
150g / 5oz plain chocolate (NOT MILK) Digestive biscuits or Oreos without the cream.
300g / 10oz White Chocolate.
400g / 14oz Full fat Cream Cheese.
2 eggs.
150ml / 1/4 pint of Sour Cream.
1 teaspoonful of Vanilla Extrait.
Some fresh Raspberries or Pomegranate Seeds.
Preheat oven to 160c or gas mark 3.
Take the removable base out of the wall, butter
and line it with non stick baking paper.
Crush the biscuits in a strong plastic ziplock bag with a rolling pun, YOU do not want chunks!
Melt the butter in a saucepan and stir in the crushed biscuit. Tip into the reassembled baking tim and smooth and press the mixture so that it is even. Put to chill into the fridge.. this can be done the day before.
Using an electric mixer or by hand.. Whisk the cream cheese and the eggs together in a large bowl until they are smooth, add the sour cream and vanilla and whisk again.. NO lumps please!
Put a saucepan of water on to boil, place a bowl onto the pan and break the chocolate up into chunks.. stir gently, watching that the chocolate does not get too hot.. stir and heat until it is runny and fully melted.
Now add the chocolate to the cream cheese mix and whisk again. Remove the chilled tin from the fridge and pour the mix over the base, smooth until it is level.
Cook in the upper part BUT not the top shelf of the oven for 45 minutes. We put a dish of hot water into a baking tray and this sits on the bottom shelf.
The cake should be firm to the finger touch on the outer edge and just firm or set in the middle.
Remove from the oven and allow to cool, run a very sharp knife around the outside to loosen the cake, allow to cool thoroughly, release the catch on the Springform outer rim and then place in the fridge to chill.
WE usually serve it with a coulis of delicious Golden Raspberries! But SHE grows these.. yum.
If YOU can find them, then buy them and freeze them for they truly are the BEST fruits ever..
If not, then a couli of Red Raspberries or some fresh Red Raspberries, Pomegranate seeds or thin slices of Golden Persimmons would look equally wonderful..
The other way SHE does this is to put aside some of the cheese mix and adds to this some melted DARK chocolate, then SHE swirls this into the mix just before SHE puts it onto the biscuit crust.. it looks VERY pretty!
So.. there YOU have it.. wherever YOU may be.. HER Christmas gift to YOU Dear Reader..
Note to European Dear Readers.. SHE uses the own brand of White Chocolate from Lidl and Philadelphia Full Fat Cheese and HOMEMADE Vanilla Extrait!
MY next post will about about shoes.. SHE lurves shoes and a Texan store.. so come back soon to read more Tales from ME.. a Blog writing red Tailed Parrot..
GeeGee Parrot.
December 8th, 2013.
This recipe just sounds wonderful!...as we local Southerners would say. However, I'm not the pastry maker in our family. Ours is British like you & she's married to #3 the neuro-surgeon who pressures her to make gourmet delicacies ALL THE TIME. I'm going to pass this on to HER. I'm sure she'll get to it, & these 2 old fatties that I know will get a think slice...just to taste, mind you!
ReplyDeleteDearest.. there is NO Pastry! YOU melt unsalted butter into which YOU put crushed dark chocolate digestive biscuits.. then press the mix into a springform tin and chill NO rolling out of pastry involved at all..
ReplyDelete