I'm soooooo cheeeeeeeezy!


Cheesecake is something I don't bake too often, in fact I think I've only made one before...pumpkin cheesecake with sour cream & bourbon topping for Thanksgiving. How could that not be tasty?

My cookbook of the moment is Nigel Slater's Kitchen Diaries. He's got a recipe for Orange and Lemon cheesecake which called out to me. So yesterday, I baked it. One little hiccup though...I had no springform pan...but that didn't stop me! I used a couple of other baking pans completely lined with tin foil. Worked out just fine...I love baking on the cheap.



Orange and Lemon Cheesecake
Nigel Slater
80g butter
250g digestive biscuits
500g mascarpone cheese
200g cream cheese
150g caster sugar
3 large eggs
An egg yolk
An orange
A lemon
150 ml double cream (a 142 ml carton will do)
Vanilla extract

Melt the butter in a saucepan. Crush the digestive biscuits into a fine powder. Tip the biscuits into the butter and stir to mix. Preheat the oven to Gas 6.
Press 2/3 of the buttered crumbs into the base of a 22cm , loose bottomed cake tin. Set aside to a cold place to harden. The freezer is ideal.

Boil a kettle of water. Put the mascarpone, cream cheese, caster sugar, eggs and the extra yolk in the basin of a food mixer. Finely grate the orange and lemon zest into the cheese and sugar, then beat until thoroughly mixed. Fold the cream, juice of the lemon (not the orange) and vanilla extract into the cheesecake mix.

Take the tin out of the freezer and wrap it in aluminum foil, covering the sides and bottom and sides with a single piece. Wrap a second time to ensure water does not seep in. Pour the cheesecake mixture onto the hardened crumbs. Pour the water from the kettle into a roasting tin. It needs to be enough water to come halfway up the side of the cake pan. Lower the cake into the roasting pan and place into the oven. Bake for 15 minutes then reduce the heat to Gas 1 and continue to cook until cake is loosely set. Turn off the oven, leave a crack in the oven door and leave the cake to cool in it. When the cake is cold, remove it from the pan and press the reserved crumbs around the edge. ( I found that letting it sit overnight really helped it set properly and achieve the texture I was looking for: dense and moist, yet slightly crumbly.)

Check out this site if you need weight or volume conversions.

Try it...you won't be disappointed!

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