Sunday, October 2, 2011

Yummy, scrummy cheesecake

We went over to the beach for the weekend and asked a couple of friends if they wanted to join us. The weather was going to be terrible, but we have just brought a new BBQ and really wanted to try it out. And you know, a trip away is always fun. The weather was o.k, on Sunday we went for a big walk to the Blow Hole. It was a full tide so it looked really amazing. You could hear the thumping quite a distance away. We were all rather excited about that. The Saturday was pretty grim. Rather cold and windy. Our wee bach is behind a massive house and surrounded by heaps of trees, so often the weather is windy, but we are so sheltered that we don't even notice it.
Our friends arrived on the Saturday so I had spent the morning making a cheese cake. I know, I should have made it the night before as it is a baked cheesecake, so when we got round to eating it, it was still warm in the middle and a bit runny. It still tasted yummy though. The three ladies there all bake and we had a good giggle about cheesecake. Now no word of a lie, cheesecake is the easiest thing to make! Especially this one. The hardest thing is waiting for it to be cooled enough to eat. So if you have ever wanted to make one, make this!!!!!!!
Gordon Ramsey Chocolate Swirl Cheesecake
150 grams digestive biscuits
15 grams flaked almonds, toasted
60 grams butter
75 grams of dark chocolate (darker the better)
150 grams caster sugar
250 grams sour cream
600 grams cream cheese
2 large eggs, I used size 7
1 teaspoon on vanilla extract
Put the biscuits into a food processor along with the almonds and pulse until fine crumbs. Add the butter, completely melted. Whizz. Spread into a round tin, 23 cm round. Bake for 10 mins at 170 degrees.
In another bowl put ALL the ingredients in (except the chocolate). Beat together until smooth and creamy. Pour mix over the biscuit base. Melt the chocolate and pour over the cheesecake mix. Now once I sort of messed it up and the chocolate ended up completely mixed in too. So a chocolate cheesecake, well that was very yummy too.
Bake for about 30 mins at 140 degrees. It will be firmish around the sides but still a bit jiggly in the middle. Leave in the oven over night. This will cool it slowly and finish cooking the middle and hopefully wont crack as it cools. YUM!!!!!!! I made this with the low fat sour cream and cream cheese and for this you couldn't even tell. If it changes the taste I wont change to a lower fat option but this one is fine.
So that was out weekend, hanging with friends, eating waaaaaay too much and may be the odd wine ;

No comments:

Post a Comment