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The joys of baking

I promised mousebane a cheesecake tomorrow for his birthday, but I can't find a really good recipe. Can anyone help? I'm after one with no gelatine, has all the ingredients avaliable in Australia (damn you, Miracle Whip!!!), and is preferably quite simple to do!

In other news, NaNo is still proving to be something of a trial in recent times. But I'm keeping up with my goal of 2,000 words a day... so I'm over 16K at the moment. Go me. Beer helps.



( 5 comments — Leave a comment )
Nov. 8th, 2004 04:38 pm (UTC)
Sir Robin is the best maker of cheesecakes that I know. He doesn't do the LJ thing, but I can send him email asking him for his cheesecake recipe, if you like.

Here's mine, which is the classic chillled (not baked) cheesecake recipe from the 70s. You have to make it at least a day before you want to eat it, or it won't have time to set properly. Actually best to make it two days before, but one day will be enough.

Smoosh up about three quarters of a packet of Marie biscuits. If you don't have a food processor or blender, you can put them in a strong plastic bag and whack them with something, which can be quite satisfying.

Melt some butter. I can't remember how much, but it's a fair bit. You are going to mix melted butter in with the breadcrumbs and then press them into a pie dish, so you want enough for the breadcrumbs to stick together pretty well. (This is NOT a low-fat recipe.)

Press the mixed-up breadcrumbs and butter into a pie dish, then stick in the freezer while you do the next bit. Good to leave it in the freezer for an hour if you have time, but if not then twenty minutes will do.

Chop up a block of Philadelphia cream cheese (250 g size I think it is -- the standard size), and put it in a bowl with a tin of condensed milk. Whizz them up with an electric mixer. Or by hand if you must, but it's much more work that way.

When they're well-mixed, mix in one-third of a cup of lemon juice. If you use freshly squeezed lemons (recommended), make sure there's no hint of green in the lemon rind, or the cheesecake won't set.

Keep mixing until smooth, then pour into the breadcrumb shell.

Stick it back in the fridge for at least a day, giving it plenty of time to set.

You may want to decorate it with a little bit of sliced fruit, or crumbled chocolate (eg Flake or Peppermint Crisp). But it's perfectly lovely just plain as well.

Even if it doesn't set perfectly (and sometimes you'll do everything right but the fates will conspire against you), it will taste fucking fantastic.

My Mum made me one of those cheesecakes for my housewarming on Sunday. All the cheesecake was eaten by the end of the day, but the crust was quite crumbly and there were many buttery crumbs left behind in the pie dish. I ate them all with a spoon that very night.

(Sometimes I think I'll lose weight, but perfect cheesecakes seem to conspire against me.)
Nov. 8th, 2004 05:00 pm (UTC)
Thankyou! This is the kind of recipe I was after.

(And you have a kindred spirit when it comes to weight-loss and cheesecake...)
Nov. 8th, 2004 04:53 pm (UTC)
*Cheers for hardworking, twice-victorious NaNo girl!*
(Deleted comment)
Nov. 10th, 2004 07:23 am (UTC)
Stop it...
Just stop it. Your cheesecake recipes are causing me great angst, and the cheescakes i can get my hands on in this city provide no satisfaction.
If you continue this, I'm gonna come over there and fudda shubba your head in.
Nov. 8th, 2004 06:50 pm (UTC)
*scribbles recipes down furiously*
( 5 comments — Leave a comment )