Sam: “Tom, let’s make cheesecake.”
Tom: “Err, OK. What ingredients do we need?”
Sam: “I don’t know.”
Tom: “What quantity of everything do we need.”
Sam: “I don’t know.”
Tom: “When you say we, you actually mean me don’t you? You want me to make you a cheesecake.”
Sam (with a happy smile that he’s finally caught on): “Yes.”
On Good Friday I was home all day which meant that lucky Tom had the privilege of entertaining me. I was in a hungry mood, so I decided to make him make me a cheesecake by pretending we were totally going to do it together as a lovely couple bonding exercise (he saw through this very quickly. See above).
Anyway, we found a delicious sounding cheesecake recipe from trusty BBC Food, wandered to Woollies for ingredients, made a super simple and utterly divine butternut soup and then embarked on our cheesecake. I was given the very difficult task of bashing up the biscuits, and that highly enjoyable task was pretty much the only one I was trusted with. Tom once again appointed himself head chef, and I got to sit back and sneakily sample chunks of cheesecakey goodness in progress, while he did all the work. Such a win! He also is very cute when he cooks – he gets all serious and measures things. Jamie Oliver, eat your heart out!
So here are the ingredients (cheesecakes are not cheap but man they are good! A Zimbabwean stole all my money, so Tom is currently feeding me – also a win).
- 200g digestive biscuits
- 75g butter, melted
- 600g full-fat soft cheese
- 250g golden caster sugar
- 150g tub natural yogurt
- 3 medium eggs
- finely grated zest 2 lemons, juice of 1
- 50g plain flour
- 200g raspberries
- icing sugar, to decorate
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Tom’s top tips:
1. Make sure you line the pan with greaseproof paper. You can bend the paper to follow the curves of the pan more easily if you cut small triangles out of its sides. Grease the pan below before you put the paper in to stick it into place (I got a long explanation about convection and butter and heat and paper and stuff, but I’ve forgotten most of it. Sorry Monsieur Thomas!) 2. Add more butter than the recipe calls for. 3. Don’t let your room-mate eat all the raspberries you’ve put aside to decorate the cheesecake after it’s baked.