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Friday 6 April 2012
Administering Les Framboises. .(scribbled at 14:16 )

I’m currently 125 miles away from London for an entire week, enjoying the peace and quiet back home until I finally begin to crave The Evening Standard and red buses once more and literally dive head-first on to the next Marylebone-bound train. And Easter is here, which means goodbye to denying oneself of chocolate, biscuits and other of life's little pleasures.

Of course, if anything I've gorged more on chocolate over the past 40 days, having given up bugger all for lent. So, perhaps a tiny bit of a break from baking the usual chocolate-covered-muffin is needed? 

I am partial to a rare cheesecake-baking session, so here’s one I made earlier, using a recipe from Olive Magazine. It’s a baked raspberry cheesecake, which is so simple to do! I usually opt for a really time consuming New York Cheesecake, which delivers superb results, but involves refrigerating the bloody thing overnight (who can wait that long?!)














Tip numéro 1: Don’t skimp on the cream cheese with the ‘low fat’ nonsense. There is no such thing as a health-conscious cheesecake, so just get the normal stuff.

Tip numéro 2: The only supermarket in my hometown is a Waitrose, which means this cheesecake hit the £10 mark. There is no such thing as a purse-friendly cheesecake.
And if you want the same mouth-watering raspberry delight, here’s the recipe:

 V xx


Ingrédients

Méthode
  1. Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm spring form tin and bake for 5 minutes, then cool.
  2. Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
  3. Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.


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about
diaristic ramblings about architecture, design, art, baking and shoes.

...all posts penned by Vikki, a twenty-something girl based in London (but currently having itchy feet and wanting to move back to Neuilly).

all these poorly taken photographs are indeed my own.


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