New York Cheesecake

*WARNING: This will ruin your post-Christmas healthy eating attempt*

I have made a cheesecake in the past, a Passionfruit cheesecake which was refrigerated rather than baked. You can find the recipe here: http://girlbaking.blogspot.com/2013/07/passion-fruit-cheesecake.html

While the ingredients will make your heart stop, the end result is delicious. 

Ingredients:

For the pastry:

85g plain flour

40g ground almonds

50g caster sugar

85g unsalted butter

For the filling:

850g full-fat cream cheese

270g caster sugar 

2 medium eggs, 1 egg yolk

420ml whipping cream

50g plain flour 

1 1/2 tsps vanilla extract

Grated nutmeg

Method:

Preheat the oven to 150 degrees Celsius fan. Grease a 23 cm tin.

Mix the ingredients for the pastry together in a bowl and press the mixture onto the bottom of the tin. Bake for 20-25 minutes until lightly golden, the set aside to cool.

Preheat the oven to 180 degrees Celsius fan. 

Combine the cream cheese and sugar. Add the eggs, yolk and cream and lightly mix. Fold in the flour with the vanilla extract and nutmeg. 

Bake in the oven for around 1 hour. The cheesecake should have slightly risen at the edge and should wobble slightly when moved. Leave the cheesecake to cool and   then remove from tin.

Cover with tin foil and leave the chill overnight. 

I served it with berries and some chocolate Flake, sprinkled on the top. 

Happy Baking! Gx

Passion fruit Cheesecake

This post marks the first cheesecake I have ever made and it was a quite an exciting cheesecake to start with. It had passion fruit on the top, PASSION FRUIT! Before this I hadn't even eaten a passion fruit before,  having done this now I can say that they are not particularly nice... oh well.

The cheesecake is not a baked one, it is put in the fridge instead. Because of this it had to have gelatin leaves put in it, which on a side note would be great for windows in a gingerbread house, they are doused in water which make them jelly-ish. Flubbery.

Anyway the gelatin is then mixed with cream cheese (as traditional) which is then poured on top of a shortcake base. My shortbread was a little too blended which meant it was very very very crunchy when fridged. Not a word. Cool.

Once this is taken out of the fridge, it is time for the passion fruit part. Passion fruits look like this, for those who don't know. 

You scoop the middle of the fruit out and then mix them with gelatin and water to create a passion fruit jelly mixture. This is then poured on top of the cheesecake (careful not to let it overflow, problems will occur). Then the whole thing is put back in to the fridge to set. 

After a few hours it is removed and it looks like this:

It is not perfect but I think it looks pretty damn good, if I say so myself! It was quite nice but to me it looked better than it tasted. I am quite proud of it to be honest. 

Next Recipe: Summer Berry Genoise