Monday, January 02, 2012
The January 2012 edition of the BBC Good Food magazine had a great set of recipes entitled "Your favourites made even better," ie "putting a fresh spin on well-loved classics." I am keen to try the doughnut muffins and the Eccles cake (a big sponge cake rather than the individual pastry ones) but yesterday I made and today we ate, Bakewell cheesecake. It was lovely, and far less rich than I had anticipated after tipping 900g Philadelphia cheese into it!
I was a good girl and followed the recipe closely as to baking and cooling instructions, however forgot to toast the flaked almonds, and didn't buy enough almond biscuits so had to use 50g malted milks to make it up to 200g! Still, turned out nicely. I don't think it will replace my love of Bakewell tarts and cakes, but lovely all the same.
(Good Food Jan 2012)
200g almond biscuits
100g toasted flaked almonds
1/2 tsp almond extract
100g butter, melted
3 x 300g packs full-fat soft cheese
250g caster sugar
4 tbsp plain flour
1 tsp vanilla extract
3 large eggs
200ml tub soured cream
just over half a jar of cherry jam
icing sugar and cream, to serve
1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs. Mix with the almond extract and butter, then press int the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
2. In your largest bowl, whisk the cheese until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs one at a time, and finally the soured cream.
3. Dollop spoonfuls of the mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
4. Carefully place the tin on the middle shelf of the oven and bake for 10 minutes. Scatter the remaining almonds. Decrease oven to 110C/90C fan/gas 1/4 and bake for a further 35 mins. Turn off the oven, keep the door closed and leave the cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour. Cool for a third hour at room temp, then cover and chill overnight.
5. Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.