As I type, I am finishing off preparations for my final bake - The New Year Tipsy Cake. Its been a pretty amazing journey!
Anyway, back to the Continental Cheesecake. I made this on Saturday - and yes it was a bit of effort, but we were at Mum and Dad's on Sunday as Ad was preaching at their church, and I thought it was the perfect opportunity to bake this. It was either this or griddle scones!
The recipe was actually for a cheesecake of enormous dimensions - 10inch! Since starting my baking I have never made anything that was 10 inches big, and I was not about to go out and buy a tin especially for this one! I decided to go for an 8 inch cheesecake, and halve the ingredients (apart from the ricotta - I was supposed to use 225g, but the tub was only for 200g, so I decided to wing it, and add some extra cream instead!). It should be noted that halving the ingredients made the biscuit base incredibly thin, but amazingly enough it was still ok. I still baked it for nearly the full time, as I wasn't sure if it was cooked before that.
Although I am sure the proportions were not exact for an 8inch tin, it turned out fine. As Mary says, it does dip in the centre on cooling, but it made more space for the fruit. I used a bag of frozen summer fruits, and although I did cook the black and redcurrants, I didn't bother with the arrowroot.
As you probably know from reading my blog, cheesecakes have not been the most popular puddings, however, this one went down really well, and we scored it 8.5.
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