Friday, 19 June 2009

Celebrating my arse off

Lemon cheesecake with marinated wild figs.

Guess what. I made it. The cheesecake that is. Yup, the whole dinner tonight was at Chez Shags Et Shelle. Michelle made the first two courses and I spent my afternoon conjuring up this sweet slab of cheesy lemony goodness.
  • 2 250gram blocks of Philadelphia cream cheese
  • 1 can (395gram) of sweetened condensed milk
  • 2 teaspoons of gelatine
  • ¼ cup of hot water
  • 1 cup of freshly squeezed lemon juice
  • 1 pack of NiceTM biscuits
  • 125 grams of melted butter
Wiz up the biscuits in a food processor and then pour in the melted butter and wiz it again. Place the mixture in a springy cheesecake tin and gently press it in with your finger tips. Push it up the sides about 3 cms too. Put the tin in the fridge to help the base set.

Presumably you've let the Philly soften at room temperature a bit. No? Well do that then. Place the Philly in the food processor. Hopefully you've cleaned it after making the biscuit base. Use another one if you have another food processor lying around. You'd probably need some lacky to wash your dishes to if you're that extravagant. Wiz up the cream cheese and then pour in the condensed milk. Wiz it up again until the mixture is smooth. You may need to scrape around the sides with a spatular to make sure all the firmer bits of cheese wiz up too. Add the lemon juice and wiz again.
Dissolve the gelatine in a quarter of a cup of boiling water. Pour the gelatine water into the cheesy mix and wiz again.
Take the cheesecake tin out of the fridge and pour in the lemony cheesy mixture.
Stick it in the fridge for a few hours. It will be smooth and creamy and lemony and delicious. If you leave it overnight it will taste even better.

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