Without a safety net…………

Or in this case, a recipe.
The cafe on the prom does the most wonderful cheesecakes, with kitkats, toblerones, caramel, fudge, butterscotch, whatever the lady fancies putting in them.
I have often asked her for the recipe, having found the ones on the internet involve baking, or use gelatine.
She said hers were equal quantities of full fat soft cheese (doesn’t work with half or low fat) and double cream, a couple of drops of vanilla essence and sugar to taste.
I had another look on the internet and the sugar mentioned for the mix was powdered sugar, which I believe is what we in the UK refer to as icing sugar.

Well, I didn’t have any of that, though I had bought vanilla essence a little while ago when I saw it, and this week bought my cream cheese and double cream, so ordinary granulated it was.
Hubby has enjoyed the majority of the cake I made on Wednesday, having the final piece today which has left me open to experiment.
I have also had to improvise as I don’t have a tin with a removable base, but I’ve had a go.

My base was 8 digestive biscuits bashed to crumbs in a bag and about 3 oz of melted margarine plus 1 tablespoon of sugar. I mixed all that together and pressed it tightly into the base of my tin which I had lined with greaseproof paper.
I put that in the fridge and left it for two hours. It seemed to have set OK, though possibly too much biscuit and not enough marg. Oh well.

Now the tricky bit, well for me anyway.
I got my mixer out and a large bowl, putting the full 200g of full fat cheese in with a tablespoon of sugar and whipped it on the highest setting. It looked a bit thin and I thought I was on to a loser.
Anyway, I gradually added the double cream, whipping it until it was thickening before adding any more, then finally my vanilla essence. It was really quite firm and I didn’t need the makeshift ring of greaseproof paper and wooden stirrer supports to hold everything in place. I intend to buy a deep cake tin with the proper base for the next one.
I’ve used mini marshmallows for decoration which came tumbling out of the bag too fast, but never mind. This is a first attempt, so I’m not really bothered if it’s untidy!
It’s now in the fridge for at least 4 hours to set.
The paper ‘handles’ are to lift the cheesecake out of the tin as it’s not very deep.
Worse case scenario is I open the fridge and it’s all gone back to liquid, or it’s intact until I lift it out of the tin, then the base falls apart and it all drops on the floor.
As it stands though, it doesn’t look too bad does it, and I cleaned the bowl with my finger and it tasted pretty OK, though next time more vanilla essence and a bit more sugar.

Watch this space for the tasting!


About pensitivity101

I am a retired number cruncher with a vivid imagination and wacky sense of humour which extends to short stories and poetry. I love to cook and am a bit of a dog whisperer as I get on better with them than people sometimes! In November 2020, we lost our beloved Maggie who adopted us as a 7 week old pup in March 2005. We decided to have a photo put on canvas as we had for her predecessor Barney. We now have three pictures of our fur babies on the wall as we found a snapshot of Kizzy, my GSD when Hubby and I first met so had hers done too. On February 24th 2022 we were blessed to find Maya, a 13 week old GSD pup who has made her own place in our hearts. You can follow our training methods, photos and her growth in my blog posts. From 2014 to 2017 'Home' was a 41 foot narrow boat where we made strong friendships both on and off the water. We were close to nature enjoying swan and duck families for neighbours, and it was a fascinating chapter in our lives. We now reside in a small bungalow on the Lincolnshire coast where we have forged new friendships and interests.
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