Everything is back to normal now but I just feel a little 'out of sync'. January is generally a weird month for me..I guess it takes me a while to get back into the flow of normal..whatever that is?
I haven't had a lot to blog about so I thought i'd share this recipe with you...
I made a gorgeous Cheesecake for boxing day dessert at Christmas. It has a really light texture with bursts of raspberry and then a yummy biscuit base..so good! My nan usually doesn't like Cheesecake but she was converted when she tried this.
I found the recipe here . People who reviewed it said they used other fruits like blueberries or strawberries instead and it worked perfectly. I prefer Raspberries...
* 8 digestive biscuits
* 50g butter, melted
* 600g cream cheese
* 2 tbsp plain / all purpose flour
* 175g caster sugar
* Vanilla extract
* 2 eggs, plus 1 yolk
* 142ml pot soured cream
* 150g raspberries
*icing sugar to dust
* 20cm springform tin
Pre-heat the oven to 180C/ 350f /gas 4. Crush 8 biscuits. I put them in a plastic bag and crushed with a rolling pin.
Mix with the melted butter and press into a tin and bake for 5 minutes, then cool. Mix the cream cheese with the flour, caster sugar, a few drops of vanilla extract, 2 eggs and yolk and the soured cream. Then stir in the raspberries and pour into the tin.
Bake for 40 minutes and check for a slightly wobbly centre. Turn the oven off and open to door, leaving the cheesecake to cool in the oven.
You can dust icing sugar over the top or serve it with a raspberry coulis.