Scarlet for me. I’m after posting this cheesecake on the same plate as the orange jelly from last week. But I’ve already sorted the photos so I’ll just have to deal with the crippling embarrassment.
As I said, this week it’s cheesecake. It was from a low fat recipe on BBC GoodFood. I thought I was doing super well and was almost ready to add a whole new ‘low fat’ section to my site until I realised that my alterations to the recipe have most likely made it almost entirely unhealthy. It does still have lots of calcium though and I dare say I never trust low fat products anyway. I always assume they’ve topped up the taste with tons of sugar. So if you’re trying to be skinny, eat a slice whilst pacing.
This cheesecake is good and easy to make as well. Oh actually. I’ll take more credit for my ingenuity later but so I don’t forget, I’ve been amazing. I’ve worked out how to make a chilled, gelatinous cheesecake without having to wrestle off any baking parchment or other tin liner. Use the springform tin, WITHOUT it’s base, directly on your serving plate. So obvious. So simple. Good work me.
The other great thing about this recipe is that it uses up the end of my gelatine reserves and a substantial whodge of icing sugar. No joke, my cupboards are looking impressively bare. As it turns out I have an unhealthy penchant for desiccated coconut, more about that next week perhaps.
This quantity makes an 18cm round cake and if you fancy yourself as a coeliac then you can quite happily sub in amaretti biscuits in place of the gingernuts.
Gingernut biscuits 100g
Juice and zest of 1 lemon
Juice and zest of 1 lime
Gelatine sheets 2
Cream cheese 125g
Icing sugar 100g
Find an 18cm round, springform cake tin and a lovely serving plate. Take off the tin’s bottom and put the ring bit on the plate. Smart ay?
Put your biscuits into a bowl and smash them to a fine-ish crumb with the end of a rolling pin.
Melt the butter and add it to the biscuits. Stir it all together so all the biscuit bits are coated in the butter.
Empty it into the bottomless tin on the plate and smush it down to form a well compacted and even layer.
Put it in the fridge to firm up for a while as you make the filling.
Zest your lemon and lime and leave the zest to one side while you juice the fruit into a little saucepan and place it on a medium heat.
In a separate bowl, put the gelatine into enough cold water to cover it and leave it for about 2mins.
After the 2mins the juice should have warmed up nicely.
Squeeze the gelatine leaves to get rid of any excess water and drop the gelatine into the juice.
Stir the mix til the gelatine is completely dissolved. Leave the pan to one side to cool a little.
Add the quark, cream cheese and icing sugar into a bowl and beat to combine. Add in the zest and beat some more.
Pour in the juice mix and beat it even more till beautifully smooth (it is pretty runny so worry not).
Take the chilled base out of the fridge and pour the citrussy cheesy mix over it.
Put the whole lot back in the fridge to set. It should take about 2hrs.
To unmould the beast, run a small knife around the edge of the tin and gently open the tin. Garnish however you like.