Mmmm Cheesecake

Everyone loves cheese cake, but to be honest they are a pain to make on a whim to satisfy 3:30itis or when you get a phone call for a last minute catch up with friends.
They almost always call for a dash to the shop to get cream, or a tonne of cream cheese, or biscuits for the base.
So my mission this afternoon, was to make a cheese cake without leaving the house. Mr Lid and I just had a slice after dinner- so it’s quick.
It’s not overly sweet- almost mouse like and it’s delicious! Unlike normal baked cheesecake that leaves you feeling a tiny bit ill, very rich and overindulgent this leaves you wanting more, and then a bit more, and a little bit more after that.

Honeycomb cheesecake

Base
Seeing as I didn’t have a packet of bikkies to crush I improvised with a mix of dried fruit and nuts, anything goes…
50g Desiccated coconut
50g Soft Dates
100g Walnuts
50g Coconut oil
Blend dates, coconut and walnuts- you don’t want this too fine. Melt coconut oil and add to mixer, mix till combined.
Press into lined tin- I used an 8 inch tin.

Filling
Now this may put you off- please don’t let it- make a dry caramel by putting castor sugar into a pan, non stick if you have it. Heat on a medium heat- do not stir, just leave to melt. Once the sugar starts to melt you can move it with a rubber scraper till its all golden- do not stir too much or you will incorporate too much air which will crystalise the sugar.
Once lovely and golden, take off the heat- add some salt and pour onto grease proof paper to cool. Once cold, break up and blitz in a blender to turn it back into sugar. I like to make around 300g caramel sugar at a time, it can be used in so many ways.

150g Salted Caramel sugar

18g Cornflour

250g Cream cheese

155g Sour cream

2 Eggs

125g Milk

55g Coconut oil- melted

Mix together Sugar, cornflour, cream cheese and sour cream- till almost lump-less.

Mix in 1 egg at a time, lastly add the milk and the warm/hot melted coconut oil.

Pour onto prepared base and bake 120c 1hour 30min or until when wobbled the middle is almost set.

Leave to cool down then pop in the fridge to firm up before unmoulding and cutting to eat. I made extra caramelised sugar and sprinkled it on top, which made this cheesecake almost creme caramel like.

This cheese cake is like no other, it is rich but not overly sweet due to the caramelised sugar. It is quite lite because of the milk and coconut oil. If you do not have coconut oil you could substitute butter.

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