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Burlesque Womens Institute
For lovers of all things vintage and burlesque
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EllaEmerald
Joined: 09 Feb 2007
Posts: 2026
Location: BRIGHTON
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 Posted: Fri Apr 06, 2007 10:35 am Post subject: |
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Mmmm, the Afternoon Beautea cheesecake was delicous, especially the rasberry bit that I picked out!!
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Miss Kitty Lou
Joined: 22 Jan 2007
Posts: 969
Location: Brighton
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| Posted: Fri Apr 06, 2007 10:54 am Post subject: |
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| EllaEmerald wrote: | | Mmmm, the Afternoon Beautea cheesecake was delicous, especially the rasberry bit that I picked out!! |
You classy lady! lol But yes the cheesecake was fantastic!
_________________
So when you hear this autumn song
Remember the best times are yet to come
Manic Street Preachers - Autumn Song |
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Broomy
Joined: 09 May 2007
Posts: 692
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| Posted: Mon Jul 02, 2007 12:01 pm Post subject: Re: Help the cake fool |
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| EllaEmerald wrote: | | The very few cakes that I have made in my time have been complete disasters, anyone got foolproof recipes for me? |
Hi Ella, this is just for you darling, it requires very little cooking, for a cheesecake it's unusual in that it is definitely not cloying, and it's absolutely delicious. It's called:
Fromage Frais Cheesecake with Strawberry Sauce
I prefer working in pounds & ounces but I've included a metric equivalent.
FOR THE BASE:
6oz / 175g sweet oat biscuits (digestive)
2oz / 50g melted butter
2oz / 50g coarsely chopped hazelnuts.
FOR THE FILLING:
12oz / 350g full-fat curd cheese
12oz / 350g fromage frais
3 large eggs
6oz / 175g caster sugar
1 teaspoon pure vanilla extract
FOR THE TOPPING:
1&1/2 lb / 700g strawberries, stems removed, (hulled)
2 level tablespoons caster sugar
You will also need a 9 inch (23cm) springform baking-tin.
Finally, preheat the oven to:
300f or 150c or gas mark 2.
Begin by crushing the biscuits in a food processor or with a rolling pin, then mix them with the melted butter and stir in the hazelnuts. Now press the mixture into the base of the tin and put it in the fridge to firm up while the filling is made.
For this, combine, in a large bowl, the curd cheese, fromage frais, eggs, sugar and vanilla using an electric hand whisk, or plenty of elbow grease, to beat everything together, until silky smooth. Now pour this mixture over the biscuit base and place in the centre of the oven to cook for thirty minutes. At the end of the cooking time, open the oven, having first turned it off, but don't remove the cheesecake. The cooling oven will cook it for just a little longer, then by leaving it in the oven until it is completely cold you will avoid the potential disaster of it cracking. Remove the cheesecake from the oven and from the tin, transfer it to a plate, cover & chill until needed.
For the topping, weigh out 8 ounces (225g) of the strawberries into a bowl, sprinkle them with caster sugar and leave for 30 minutes. After that pile the strawberries and the sugar into a processor and puree, then pass the puree through a nylon sieve to remove the seeds.
To serve the cheesecake, arrange the remaining strawberries all over the surface, then spoon some of the puree over them and hand the rest of the puree separately.
It goes very well with a chilled glass of strawberry champers, and Wimbledon. Enjoy.
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