I love to have a few recipes I can rely on when I need to make something in a hurry. A baked cheesecake is one of my standbys.......and everyone thinks I have been slaving all day.
I am working on bringing you my truly easy baked cheesecake recipe which is quick to prepare and you can serve it with so many variations it need never taste exactly the same! Because most people love cheese cake it is an excellent choice to take as a contribution to a shared meal.
Every country seems to have a different variation on their traditional cheesecake. Some are baked, others unbaked.They use a wide variety of cheeses from cream cheese, ricotta,quark, marscapone, cottage cheese, and other traditional cheeses, while in Sweden they use rennet
Some cheese cakes are very light in texture, while others are denser. This is usually to do with the cheese used and an unbaked cheesecake it totally different in flavour, texture
Then there are variations in the base. A crushed biscuit base is great and you can vary the flavours merely by using different biscuits. In winter I sometimes line a dish with pastry and with added berries this makes a nice winter dessert
Personally I much prefer the rich flavours of a baked cheese cake which goes so well with berries and fresh fruit, or is equally delicious with just plain vanilla or lemon flavours.
You can decorate a cheesecake with beautifully arranged fruit or berries......serve with cream or yoghurt and can't go wrong when you want a decadent cake or dessert to please family and friends.
I'll let you know when I have posted.
After a wonderful summer holiday I am ready to start working on my CakeFare website more consistently. I will be hoping to add some more delicious recipes from my tattered exercise book I
started way back in 1971 when I was travelling. Some of the first recipes were from flatmates in London. Roman Chicken is the very first recipe, created by my flatmate Leonie. We are still in contact, although she lives in Australia.
Then there are several recipes from my few months in Philadelphia, where I looked after a small boy. His grandmother, of Italian descent, was an amazing cook and spent each Sunday cooking. Homemade Italian bread, homemade pasta and her lasagne which I have in my recipe book, is still the best I have ever tasted!
Next came some recipes devised with what we could find on a camping trip overland through Africa. We had to make do with what was in the "coffin" as we called the big locker at the front of the truck, and what we could buy in local markets.... which sometimes was not a lot. We had to cook creatively...and I recorded I enjoyed.
One I didn't record was a stew I cooked. I had never seen real chillies and thought the lovely shiny red things were capsicums. As everyone dug in with great anticipation....we only had meat every few days, there was much gasping and fanning of mouths. Eyes watered and much water was drunk. That stew lasted several meals. I don't recall if it was all eaten.....but it was not the most popular meal on that trip!
Many cake and biscuit recipes were made regularly when my children were young, and we often had visitors. I recently recalled one I hadn't made for many years but used to be a good standby. It has proved as popular now as it was then.I have made it several times in the last few weeks. It is a caramel square rather than a cake. But I will share the recipe with you soon.
The Chocolate Custard Cake was a recipe my now ex sister-in-law gave me. I always think of her when I make it. I love looking at my old Recipe Book and remembering who gave me the recipe, and where I first tasted it. Do you have a book of memories like that?
As I am on holiday I won't be adding too much to my site....but it is a good time to plan for the future, and have time to think about my site.
I will also be deciding what I want to do for my birthday. I don't usually have parties but this time I have a Methuselah of Chianti I won.....so feel it is a good reason to share with friends and family. A Methuselah is about 5 litres, so huge! Firstly I will have to work out how to pour from it. I am told I should use a hose which I suck to get going.....but I feel that won't give me much room for any mistakes. Red wine and carpet don't mix! So hopefully the weather will be perfect and I can do the pouring outside.
I am also thinking about what cake I should bake for my birthday and would love to do a red velvet cake because it would go well with the Chianti.....colourwise at least! I also want to have a go at icing it . I will let you know how it goes.
Many of my recipes I will be sharing don't have icing as while it looks nice, I feel it adds to the calories and time needed to make from baking to ready to eat. Many cakes don't need icing which makes them great for lunch boxes. But there are some cakes that just "must" have icing......a carrot cake without cream cheese icing is not quite the same. I love lemon icing using fresh lemon juice on a banana cake, but don't personally like banana cake with chocolate icing.Watch for my really quick banana cake recipe I will be posting soon.
Butter Cream icing made from scratch is the nicest for icing special cakes so I will use that for my Red Velvet Cake.
I'll be back with further news on this and how my pouring from the Methuselah goes later.I have .several weeks to plan.
Brought up baking from a young age I love to make delicious cakes to share with family and friends. Much like my mother, I can be one of those cooks who measure by "eye" rather than with a measure, and invariably add in or take out ingredients depending on what is in my cupboard. However, I do also appreciate the need to follow a recipe exactly for best results, as the "pour it in" method is really for those who have done a lot of baking over many years. I use this method for new recipes. So come share my recipes and learn some baking skills if you are not confident.