[b][u]Cheesecake[/u][/b]
Cheesecake is wonderful. Unfortunately, it's not something you can make everyday as it takes time and is designed to be a rare treat. Here is a home recipe for the base of a cheesecake, any toppings can be placed upon the base and you can add nuts, chocolate chips, and small fruits to the filling.
[b][u]You'll need:[/u][/b]
Some simple digestive biscuits
Soft cheese, around two average packets of the stuff, that way you can add more if needed.
Double cream (I use 300ml of the stuff each time, as my local shop sells the pots as 150ml's.)
A loose bottomed tin
Honey/butter, depending on your tastes
Vanilla essence or a vanilla pod. (I prefer to use vanilla pods as it adds considerably to the taste, but it's entirely up to you)
Icing sugar (about 125g of it should be enough)
[u][b]Biscuit base[/b][/u]
Grease your tin, put some baking paper on it and place it aside.
Get your digestive biscuits and crush them. I usually do this by putting a few biscuits at a time into a sandwich bag, sealing it, then pressing a rolling pin down on them. Make sure there are no whole bits of biscuit, and only use as much biscuit as you need for the base.
Pour your biscuity crumbs into a bowl, then pour over the melted butter/honey. I always use honey because I find it helps the biscuit stick together better and makes it taste sweeter (depending on how much you use). Both honey and melted butter have the same effect, but if you're using melted butter ensure that you don't use too little or too much, too little will cause the biscuit to fall apart and too much will make it taste sickly and greasy. Pretty gross.
Put your covered biscuit crumbs into the tin and press down on them, making sure they're firmly pressed into the bottom of the tin, and going right to the edges. Place the tin into a fridge for an hour, and meanwhile prepare the topping.
[b]IF YOU ARE USING VANILLA PODS: Sometimes it's easy to extract the seeds, and sometimes it's like trying to chop up water - it just won't work. Using a really sharp knife, get the pod and slice it down the middle. I usually just slice a small hole at the top, then open the rest of it using my thumbnails. It's like shelling a pea only more mentally stressing. When you eventually get it open, scrape the seeds out with a knife into the bowl you are preparing the topping in. The seeds will look really small and black, and if not placed directly into the bowl are a nightmare to dust off your hands. [/b]
[u][b]The lovely cheesey topping bit[/b][/u]
Place the icing sugar, soft cheese and your vanilla seeds/essence into a bowl. (If you're using vanilla essence, I recommend one tbsp of the stuff) Beat with an electric mixer, or a fork if you're feeling traditional, until quite smooth, and the consistency of a really thick yoghurt. Add the double cream, then beat again with your electric mixer/fork/face. Once it's all completely mixed in, you can add anything to your taste to it. Fruit, melted chocolate, or just leave it as it is. Bring out your biscuit base, and steadily spoon the mix onto your base. Make sure it is generously covered in the topping. Make sure the top is smooth, you can do so using the back of a tablespoon or a pallette knife. Whatever.
Shove it in the fridge, leave it overnight and bring it out in the morning to your awaiting adoring audience. Cover it in flaked chocolate, sliced strawberries, or anything at all.
I found that with cheesecake it does take a fair few tries to be able to make the "perfect" Cheesecake. Use this recipe for a special dinner or just to stuff your face with. It works the same way.
Happy happy cheesecake making!
fucking love chocolate peanutbutter cheesecake.
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