I've been rather neglecting this blog of late - from now on I will try to post a recipe each week. To make up for the rather long absence, here is a yummy dessert. You might not think it's terribly studenty, but there will always be times when you want to bake something impressive, and there's nothing difficult about this recipe, but you do need to make it the day before you want to eat it. It's been (slightly) adapted from the May/June 2007 Edition of the Waitrose seasons magazine (I expect you can find the original recipe on their website). Here goes....
You will need:
- 75g butter (or possibly a bit more as the base was a bit crumbly)
- 200g digestive biscuits (finely crushed - place in a freezer bag and bash with a rolling pin)
- 450g curd cheese
- 142ml pot double cream
- 75g icing sugar (plus extra to dust)
- 25g cornflour
- 3 eggs (beaten)
- 200g frozen (or fresh) raspberries (depending on the season), plus extra for decoration
What to do:
- Preheat the oven to 170C (Gas Mark 3), grease and line a 15cm square or 18cm round loose-bottomed cake tin with baking parchment
- Melt the butter and stir in the crushed biscuits, then press the mixture into the bottom of the tin to get an even base. Leave to chill in the fridge whilst you make the filling
- Place the curd cheese and cream in a large bowl, mix in the sugar and cornflour with an electric whisk, then add the eggs and mix until smooth. Stir in the raspberries and pour the mixture over the biscuit base.
- Place on a baking sheet and bake for 35-40 minutes until just set in the centre but firm around the edges. Turn the oven off but leave the cheesecake in the oven to cool for 1 1/2 to 2 hours, then move to the fridge to cool completely (NB. My cheesecake was nothing like cool after 2 hours, so we took it out of the oven and left it on the side to cool more before putting in the frdige).
- The next day....remove the cheesecake from the tim, and top with a few extra raspberries (defrosted if using frozen) then dust with icing sugar and serve.
A yummy recipe, it should serve about 10-12 people, but obviously it depends on how hungry you all are!
