Good recipes to share with friends.
Honestly I must have gone completely crazy when I decided to make a cheesecake (actually a cheese-pie, because I don’t have a springform cake pan but that was the least of my issues). I liked cheesecake for a brief period in my pre-teen-hood and even then I only thought it was just alright. When I got older I couldn’t stand it. The cheesiness always got to me. However, raspberries are popping out of bushes quicker than sales after the holidays so I went on the search for a good raspberry dessert recipe and found this one. I’m used to making stuff that I don’t eat so I figured this one would just fall into that category as well.
When I finished scooping the filling over the crust I scraped the edges of the bowl and put the remaining filling on a digestive biscuit for my BFF to devour. There was still a little lick left on the spatula so I unconsciously finished it off. And: AMAZING. This is the cheesecake for cheesecake haters.
I brought the cheese-pie to work the next day and people were so freakin’ amazed they thought I’d put some magic substances into it. That’s when I knew it wasn’t just ordinary cheesecake I’d been missing my whole life, it was THIS cheesecake.
This is really my first attempt at the cheesecake but I suspect the secret lies in the heavy cream… or maybe the simplicity. Anyway, it’s all razzle and dazzle, as is the playlist to listen to while you mix and fix.
Watch here or on youtube.
(From the BBC Good Food)
Makes 1 cheesecake (approximately 8 slices).