broadening the culinary skill set
i hope everyone had a lovely weekend. i spent most of saturday doing my darned best to stimulate the economy (aka shopping). i am sad to see the summertime dresses and florals disappearing but am excited about the prospect of donning a coat and shopping for tights and scarves. it is a little too soon for the wearing still, but never too early for the shopping part.
sunday was baking day. try as i might to broaden my culinary skills by mixing things around a little and trying something different and exciting, the simple fact is, for me, baked cheesecake just can't be beat. in one of those ridiculous times when i find i am quizzing myself with things like, 'if i could choose, what would be my last meal on earth', [yes you might laugh, but this kind of amusement seems to occur more often than i care to admit] anyhow, in answer to that odd kind of question, baked cheesecake is right up there. and there is no higher honour than that.
the recipe i used was taken from the back of the cream cheese box, which i had never noticed was there until now. it is a quick and simple recipe which, sometimes, is just what is needed.
ingredients:
250g block of cream cheese
200g biscuits, crushed
200g berries, fresh or frozen (i used some raspberries)
60g butter, melted
1/2 cup caster sugar
1/2 cup cream
1 egg
lemon, finely grated rind of 1/2 lemon (though i may try it without next time)
1. combine biscuit crumbs and butter and press into approx 20cmx20cm pan (either line with baking paper or use a pan with a removable base, or both). chill in fridge.
2. beat cream cheese and sugar with electric beaters until smooth. add cream, egg and lemon rind and beat til smooth.
3. pour over base and top with fruit.
4. bake at 160 degrees celsius (320F) for 45mins or until set.
oh, and did i mention that it was really, very good?
