Thought I’d share another diabetes-inducing recipe! This baked chocolate cheesecake is delicious, and much cheaper than versions that use cream cheese and creme fraiche. Give it a try!
200g chocolate digestive biscuits
50g butter, softened
200g chocolate (I usually use one slab of dark and one of milk)
100ml double cream
2 organic eggs
85g castor sugar
500g (2 tubs) creamed cottage cheese
- Lightly grease the sides of a 20cm diameter springform tin and preheat the oven to 150°C.
- Roughly break up the biscuits and process in a food processor along with the butter until crumbly but coming together. Press into the base of the tin.
- Melt the chocolate in the microwave (make sure to check it frequently) and stir in the cream.
- Whisk the eggs and sugar until thick and pale. Beat in the cottage cheese, fold in the chocolate and cream mixture and pour into the tin.
- Bake for one hour and then switch off the oven and leave to cool.
- If you want to make an Easter cheesecake like mine, make a little nest of speckled eggs and shaved chocolate curls 🙂
(Sorry about the shitty Blackberry photo!)
On Sunday we had a ‘Congrats, you’re engaged!’ tea for Emma. I thought the entering of this new stage of our lives warranted a more mature cake than usual, (also I’m broke and can’t afford chocolate) so I made a lemon yoghurt cake from an old Donna Hay recipe that I modified, and it was delicious! Here it is for you to try…
Ingredients for a 2-layer Lemon Yoghurt Cake
- ¾ cup (180ml) vegetable oil
- 2 eggs
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 cup (280g) thick natural yoghurt (I used double cream greek)
- 1¾ cups (385g) castor sugar
- 2 cups (300g) self-raising flour
For the icing:
- 330 ml icing sugar, sifted
- 150 ml butter, softened
- 20 ml lemon juice
- 10 ml grated lemon rind
- Preheat oven to 180°C (350°F).
- Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
- Sift over the flour and stir until smooth.
- Pour the mixture into 2 greased cake tins and bake for about 30 minutes or until cooked when tested with a skewer.
- Leave to cool.
- For the icing, cream the butter and add sugar gradually.
- Beat in the lemon juice and rind until the right consistency is reached. For a fluffier icing, a teaspoon or 2 of water can be added.
- Assemble cake and top with lemon rind for decoration.
So Engage turned 4 about 2 weeks into my internship, and so we all went to Myoga to celebrate.
(Spoiler: Myoga gives you mouth orgasms)
We did the 6-course tasting menu with copious amounts of wine. Each course has about 5 options each, so so great. My choices were easy because of veggieness, but how others would choose I have no idea.
My 6 courses were:
Mouth tickler: Goats cheese and jalapeno samoosa with mango salsa and coriander
Salad: Haloumi and asparagus salad with poached egg and aged balsamic red pepper
Pasta: Potato gnocchi with smoked pumpkin, sage butter, roasted seeds and truffle cream
Cleanser: Lemon lime sorbet
Main: Wild mushroom risotto with asparagus and pecorino shavings
Sweet: Sticky banoffi pudding with glazed rum banana and vanilla bean ice cream
Possibly the best meal I have ever had.
So since I no longer do anything with my life, I’ve been arbing around way more often than usual. Done cool things with cool people…
Cheesecake and lemon meringue with Jess at High Tea in Wynberg. Go there.
Nom nom nom
Funny face 🙂
Isochronous and Kidofdoom at Kirstenbosch
How pretty are these girls? Seriously now.
Everything else was not documented…but included very old men in Long Street, green melon martinis, spoonage, Community, a ridiculous amount of time spent baking, series, cuddles, swimming, Black Swan, chats, youtube, etc etc
Its been wayy too long til I’ve had time to blog. This week was a mare of note.
Lack of sleep + hangovers from 21sts + Friday deadline + too much junk food = a very worn out Mich.
Lunch breaks have definitely been the highlights of the past few weeks at college, Justin’s introduced me to some great places…
1. Charly’s Bakery
Ah, words cannot describe. It reminds me of the Magic Faraway Tree (my favourite book when I was little) when they went to the Land of Treats. They have chandeliers with 2 of my favourite things hanging from them; those kitsch bride and groom cake toppers and antique teacups! I had bacon and mushroom quiche, and then went halvies on chocolate cheesecake and a peppermint crisp muffin. Mmmm. Go there, now.
2. Bread, Milk and Honey
They have red and white striped walls, so obviously I loved it. Drinking tea makes me too hot, but if you’re a fan they have a huuuge variety of interesting flavours. I had a smoked chicken mayonnaise, peppadew and mozzarella ciabatta. Yumzor.
In the centre of Cape Quarter, this one has absolutely stunning decor. The hanging teacup lights were my favourite, and the pink and green colour scheme is pretty damn awesome. I will be going back for the egg mayo, bacon and watercress sandwich since dear Justin refused to sit with me if I ordered it. But the Chicken Caesar on buttermilk rye was a good substitute.
The subsequent visits to Spar for junk food and McDonalds for dinner were slightly less sublime, as we felt the consequences later…
Thoughts that go through my head night before deadline…
1. Why, oh God, why am I not asleep right now.
2. (To the people singing karaoke across the road) I hope you die a horrible death.
3. Mmm McDonalds…
4. (An hour later) Urgh McDonalds you bastard.
5. I am good enough. I will never be a designer ever. No I’m a good designer. No, shit I’m really not.
6. Fuck this, I’m going to slap some Comic Sans on it and go to bed.
(I don’t actually do that last one…thats the design equivalent of being caught with a transsexual hooker behind the 7-11. The Plumstead branch.)
Anyhoo, I ended up with 3 book covers that need more work, but are finished for hand-in purposes.I have also acquired about 32 kg, 6 new zits and a newfound addiction to Oatso Easy. So alls well that ends well really.
So a couple of weeks ago I decided to have a dinner party for my girls. This was brought on by a massive craving for ‘Cameron pasta’, the awesome mushroom and bacon pasta that a certain Mr Fraser has mastered. So here is the evidence of said domesticity…
Puff pastry rounds with rocket, camembert, cranberry sauce and balsamic reduction for starters
Cameron pasta (mushroom, bacon, shallot and garlic pasta) for mains
Then my favourite, pavlova with lemon curd cream and berries for dessert.
Lovely people 🙂
Amazing…a new twist on those barbie cakes we all had when we were kids.