It’s been a thoroughly crap day. It started in the dentist. He bored out my old, molar filling and put a new one in. He got me to bite down hard to check the contact. He said I wasn’t doing it properly and to do it again. I tried again with all my might. Still not doing it right. He ended up squishing my jaw up to try close my mouth fully. Still not quite right.
I opened my mouth to a gasp and the dentist saying ‘Oh your tongue was stuck between your teeth, that’ll be sore when the anaesthetic wears off’ and do you know what? He was completely right.
So that cheery start was almost the highlight of the day. That’s how brill my day’s been.
Anyway, to avoid festive unhappiness as well I’ve been auditioning desserts. I am annually annoyed by how crap Christmas desserts are, but not this year. Ma has broken her ankle so I get to decide what we eat. (to clarify it’s not mum’s ability but rather the traditions)
The tiramisu is shortlisted. This cheesecake may make the list too. I know I did a cheesecake not that long ago but this one is better. Hmm. Maybe not clearly better but richer and more appropriate for Christmas.
The major downside of this recipe (part stolen from here) is the number of bowls you need but persevere.
Still no decent photos because technology still hates me. Sorry.
For the Base;
Butter (melted) 100g
For the cheesecake bit;
Leaf gelatine 3
Caster sugar 100g
Zest of 1 lemon and 3 tablespoons of juice
Egg white 1
Lemon Jelly Glaze ;
Leaf gelatine 1.5
Juice and zest of 2 lemons
Caster sugar 100g
Orange juice 100ml
Turn a large baking tray upside down, alternatively use a chopping board. Tear off a big piece of baking parchment.
Place a baseless, 23cm springform tin on to of the baking parchment, on top of the tray and line only the sides of the tin with parchment.
Whizz the digestive up in a food processor and add in the butter, blitz some more.
Poor it into your tin and squish it down with your hands.
Pop it in the fridge.
To the filling.
Put the gelatine leaves in some cold water to soak.
Meanwhile, pour half the cream and all of the zest into a pan and bring almost too the boil.
When it almost boils, take it off the heat.
Put the Philadelphia, sugar and lemon juice into one bowl.
In a separate bowl put the second half of the cream.
In the final bowl put tge egg white.
Now to whisk.
Start by whisking the egg white to firm peaks.
Then beat the cream, again till firmish.
Then the Philadelphia bowl till smooth.
Back to the gelatine. Squeeze out the excess water and throw it into the warm cream and whisk to combine.
Now to put it all together.
Pour the warm cream into the Philadelphia bowl and beat for a few minutes until it starts to thicken.
Fold in the whipped cream.
Finally fold in the egg white.
Still with me?
Pour it on top of the digestive base and put the whole lot into the fridge.
After about an hour make the glaze bit.
Put the gelatine in some cold water.
Juice and zest the lemons into a small pan with the sugar and orange juice.
Put it on a medium heat until all the sugar dissolves.
Take it off the heat and whisk in the gelatine (with the water squeezed out).
Let it cool before carefully pouring it over the chilling cheesecake. Then return the whole thing back to the fridge fit at least two hours.
Buy a cake lifter and use it to slide under the cheesecake and transfer to a serving plate.
This glorious photo is thanks to sister #5. Thanks. And happy birthday mum.