As a present for friends birthday, I decided to make a baked lemon and raspberry cheesecake, perfect for the lovely summer we have had already this year. When I showed the recipe to my mum, she looked so put out that I wasn't making one for her, I decided to make two, one to give away and one to keep. I also haven't made many cheesecakes before but as I have been very good recently, I was looking forward to trying one out to see how it would taste!
The first thing I have found that you have to get over with cheesecakes is the amount of full fat dairy that you have to use! However, I have never been one to shy away from butter, so it was a definite yes from me! The second is when you remove it from the oven, unlike a cake, a practically liquid appearance is normal! With the recipe I used, you cook the cake for 45 minutes at 120C, then turn the oven off and leave it for an hour. After that take it out of the oven and leave it to cool further, then one it is completely cool, put it in the fridge. Throughout all these stages of cooling, the cheesecake will start to firm up from the outside inwards and at the end of its chilling time it will resemble a cheesecake you will recognise! You need time to make a cheesecake. I would say if you wanted to serve this as a dessert on Saturday evening, make it either on Thursday night or Friday morning to make sure that you give enough time to set completely.
The Base Top Tip: When you have mixed your crushed digestives with the melted butter, start to press it into the base with the back of a spoon. When you have got it mostly flat, use a masher to compact the crumbs even more, get right into the sides and make it completely flat. This will help to keep it in one piece when you slice it to serve.
When you fold in the raspberries, squish them slightly against the side of the bowl so that they start to release their colour into the mixture.
Once you are ready to serve your cheesecake, remove from the loose bottomed tin and remove the paper. You may want to leave the paper on the bottom on the plate as it's not like you can turn it over to peel it off! Just make sure that you don't serve it to your guests. Sprinkle over the reserved Raspberries and then dust liberally with icing sugar and you will have a fabulously light, summery dessert bursting with juicy berries.
Tip: I found that this cheesecake leaked, a lot! I would suggest serving it in in one helping as nobody wants a leaky cheesecake sitting around! Despite that it does taste delicious and if you want to have a go, this link will take you to the BBC Good Food website.
No comments:
Post a Comment