Yes, this is a very tasty dessert for two. Or more. The moment I have made this recipe I fell in love with cheesecake. My favorite cheesecake is the strawberry one, but you can do it with other fruits like mangoes, bananas, kiwi or all at once. Be creative. I have to say one thing. There are a lot of utensils to wash after the fun in the kitchen, so just ask your significant one to do it for you. Joking. But a little help is always welcomed. Another thing I have discovered and liked was digestive biscuits, especially those with dark chocolate.
The recipe is taken from “Good Housekeeping, Cookery Book”, 1985. You know what is my favorite part? Eating the cheesecake. 😉 So please, won’t you make it for me, once? Please! 🙂
- 75 g (3 oz) butter (don’t fool yourself with margarine)
- 175 g (6o oz) chocolate digestive biscuits, finely crushed (try dark chocolate ones)
- 50 g (2 oz) desiccated coconut (if you don’t like it, skip this one)
- 250 g strawberries (or 2 medium mangoes, or 2 bananas or 5 kiwi fruit, etc)
- 150 ml (1/4 pint) pure orange juice (you know you can make your own)
- 30 ml (2 level tbsp) gelatine
- 350 g (12 oz) full fat soft cheese (I use 2 Philadelphia cream cheese, plain)
- 100 g (4 oz) caster sugar
- 2 eggs, separated
- 30 ml (2 tbsp) lemon juice
- 300 ml (10 fl oz) double cream
- 3 strawberries to decorate (or 3 kiwi fruit)
- Lightly oil a 22 cm (8 1/2 inch) spring release cake tin. Base-line with greaseproof paper and grease the paper. If you ask me, I would choose a rather larger cake tin, let’s say about 25 cm, or an oval/ round Jena glassware. And no grease or greaseproof paper at all.
- Melt the butter in a saucepan and stir in the biscuit crumbs and coconut. Press into the base of the prepared tin. Chill in the refrigerator for 30 minutes.
- Wash the strawberries and mash them or use the blender for a short while. You don’t want strawberry juice. With mangoes you have to peel them cut the flesh from the flat oval stone, discard the stone and roughly chop or mash the flesh. With bananas or kiwi you can apply the same treatment.
- Put the orange juice into a bowl and sprinkle in the gelatine and leave to soak for a few minutes. Place over a pan of simmering water and stir until dissolved. Leave to cool for 5 minutes.
- Beat the cheese and sugar until smooth, then beat in the egg yolks and lemon juice. Stir in the strawberries and gelatine mixture. Lightly whip the cream and fold into the mixture. By now you have used a lot of utensils. Told you so! 😉 Oh, you can taste a bit.
- Whisk the egg whites until stiff and carefully fold into the cheese mixture. Pour into the prepared tin (this part is not for mature, busy, angry, over-worked adults: leave a little cream in the bowl and use your fingers to clean it or ask the children to do that and have some fun) and place in the refrigerator for 3-4 hours until firm. Or make the cheesecake in the evening and leave it over night in the refrigerator.
- To serve, carefully remove the cheesecake from the tin. Decorate with strawberries (or kiwi fruit). Now you can enjoy yourselves. 🙂
Posted in Desserts, F word, Vegetarian
Tagged banana, butter, cake tin, caster sugar, cheesecake, cheesecake recipe, chocolate digestive biscuits, coconut, digestive biscuits, double cream, egg, full fat soft cheese, gelatine, Good Housekeeping Cookery Book, Jena glassware, kiwi, lemon juice, mango, orange juice, soft cheese, strawberry, strawberry cheesecake, strawberry cheesecake recipe
To be or not to be…
As we all know, a little chocolate now and then makes us happy. Very happy. Especially when we are heartbroken. But as they say, forget love, I’d rather fall into chocolate. :)) I wish!;) No, I’d rather fall into chocolate and Love. For the moment let’s talk about chocolate. Not any chocolate but something special. A chocolate cake full of this aphrodisiac.
I found this recipe a few years ago in a supermarket in Constanta in “BBC Good Food” magazine. In pictures it didn’t look extraordinary. But the look can be deceiving, as we all know. I read the ingredients and then it clicked. This cake had 7 chocolates in it! Imagine that! 7! I searched Google at home at that time to see if I could find something similar. But I couldn’t. There were only cakes with 3-5 chocolates mostly. That was different.
Because of this I decided to make the cake on a special day. It was almost 2 years ago, probably on Christmas, Easter, my name day or my birthday. Or mom’s. Who cares! I made it and it was an instant hit from the beginning. It was sooooo delicious, you can’t imagine. Feeling the chocolate melting in your mouth, the smell, sensations that can’t be described. I just felt happy. Thinking now of it, makes me happy again. 🙂
For a tastier and why not, funnier description of this simple cake with 7 chocolates try my choice. Because my choice of cake is made with plain chocolate only, of at least 70% cocoa. Yes, you already know that, but bear with me. I was more generous with the cream and chocolate. I would never put only 250 g of chocolate in something but go for 300 g. I know, you agree with me here.
Ready in 1 hr 30 minutes, plus cooling
- 250 g flour/ self raising flour
- 1 baking soda package (in case you don’t find self raising, mix flour with baking soda)
- 250 g unrefined soft brown sugar (if you don’t have it in your kitchen, choose the white one)
- 50 g cocoa
- 250-300 g plain chocolate
- 250 g butter (again, 80-82% fat if you don’t mind, because I do)
- 4 eggs
For the cream:
- 400 g plain or milk chocolate (please, please, please, plain)
- 300 ml pot single cream (my choice is full-fat)
- 25 g butter
- 100-200 icing sugar
- cocoa powder for dusting
- Heat the oven to 160°C/ fan 140 C/ gas 3. Line a 20cm x 20 square cake tin. I use at home my round 26 cm diameter cake tin.
- Mix the flour, sugar and cocoa together in a bowl. Melt the chocolate (don’t touch it!) and the butter together with 200 ml water in a pan and then beat this along with the eggs into the dry mixture. Pour into the cake tin and bake for 1 hour or until a skewer comes out clean. It may crack a little on top but this will be covered by the icing. Cool.
- To make the icing, melt the chocolate (I said to keep your fingers out of this!) with the cream and butter until smooth and then cool to a spreadable consistency, beat in enough icing sugar to make the icing opaque and stiff.
- Slice the cake horizontally into 2 or 3 layers and spread some icing (yummy) between each layer. Ice the outside of the cake in a thick even layer and smooth the icing down as much as possible, don’t worry about the top too much. I worry, I want it to be smooth on top too.
- Dust with cocoa powder just before serving.
Blessed those who have tried this out!
PS: while searching this recipe on the net one day, years after, I discovered that it was no longer on the BBC Good Food site. So I turned myself into a detective. And guess what? I looked closely on the printed recipe I had since 2009 and there it was: “Recipe from olive magazine, September 2007.” While you find it here too, the original is from that site and I must add this. I am glad that everybody can access it too, from different sources.
Posted in Chocolate addictive, Desserts, English, English, F word
Tagged baking soda, brown sugar, butter, cake, cake recipe, cake tin, chocolate, chocolate cake, chocolate cake recipe, cocoa, cream, dark chocolate, egg, flour, icing sugar, Olive Magazine, plain chocolate, self raising flour, single cream, unrefined soft brown sugar