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 🙂
On Friday I received an awesome delivery from Yuppiechef! I won a voucher from them a few weeks ago and finally decided what to spend it on. Since baking is one of my favourite things to do to relax, I chose decorations and tools that would make my creations extra-special.
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
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.