Creamy baked vanilla cheesecake

To die for!

Creamy baked vanilla cheesecake

A good cheesecake is a thing of beauty combining soft decadence with a rich sweetness but not requiring too much sugar. This recipe is a favourite recipe but dependent on the availability of lactose-free cheese which is not always a given. It is deserving of a vanilla pod though as the flavour really does come through. 

Ingredients:

340g gluten free digestive biscuits
100g dairy free margarine
800g lactose-free cream cheese
75g light muscovado sugar
75g golden caster sugar
2 eggs
30g cornflour
1 vanilla pod

Preheat the oven to 170C. Measure the margarine in a bowl and melt for 30 seconds in a microwave. Pulse the digestives in a food processor until fine. Pour the margarine into the processor and pulse with the biscuits. Pour into a 10” loose-bottomed tin and press in with your fingers to ensure the base it evenly covered. Pop into the fridge whilst you prepare the filling. 

In a large mixing bowl, combine the cream cheese and sugars together. Then add the eggs one at a time. Mix in the cornflour and vanilla pods seeds being careful not to overmix. Pour onto the biscuit base and pop into the oven for about 45-50 minutes until slightly golden on top. Don’t worry if a crack forms – this adds to the uniqueness of your creation and is perfectly normal!

Did an earthquake hit?

Leave the oven door slightly ajar and leave the cheesecake in the oven for 1 hour. Allow to cool before popping into the fridge for at least 1 hour. Serve with some cherry jam or any other flavour of your choice. Or simply have it naked and enjoy the creaminess and vanilla loveliness. 

Lovely and creamy!

So, which is your favourite cheesecake topping?

Rhubarb and apple crumble

Rhubarb and apple crumble

Rhubarb and apple crumble

After reminiscing about rhubarb and custard I decided to make a quick rhubarb and apple crumple since I had some rhubarb left over and some apples were falling from the tree outside. Using dairy-free margarine instead of butter can make for a different kind of crumble mix at times but I have tried this combination a few times and it provides enough crunch to get away with it.

Wonderful colour!

Ingredients:

400g rhubarb trimmed and cut into 3cm pieces
5 apples peeled, cored and cut into 3cm pieces
2 tbsp light muscovado sugar
1 stem ginger, finely chopped
160g dairy-free margarine
180g gluten-free plain flour
60g light muscovado sugar
25g gluten-free oats

Preheat the oven to 180C. In a large pan, place the prepared rhubarb, apple, sugar and ginger and heat over a medium heat until the apple softens and the rhubarb begins to break (about 5 minutes). Place into an oven proof dish.

Deconstructed rhubarb

Softened apple

In a large mixing bowl, add the flour and margarine (in this order) and using your fingertips, rub together until you get large breadcrumbs. Add the muscovado sugar and oats and mix in with your finger being careful not to work the crumble mix too much as this will remove the breadcrumbs. 

Freefrom crumble

Sprinkle the crumble mix on top of the rhubarb and carefully spread to cover evenly. Pop into the oven for about 40 minutes or until the crumble browns and you can just start to see the rhubarb and apple bubbling through at the sides. Serve warm with custard and enjoy!

So good and colourful

So, would you mix apples with rhubarb?

Roast Sweet Potatoes and Easy Peasy Homemade Beans

Roast Sweet Potatoes and Easy Peasy Homemade Beans

Starting a blog is like starting a relationship, mistakes made and lessons learned. I should have included accompaniments for the Superfood Burgers. Alas my trusty photographer was not with me when I made these so for today the recipe in 2-d will have to do for now.

Roast sweet potatoes

Ingredients:

Sweet potatoes (depending on size and needs of stomach)

Olive oil

Salt

Pepper

Method:

Preheat oven to 200C and pour a small amount of olive oil (about 1-3tbsp depending on amount of sweet potatoes used) onto a roasting tray. Peel sweet potatoes and cut into wedges. As a guide at least the thickness of your ring finger. Carefully remove the tray and place the wedges on top. Using a spatula coat the wedges with olive oil. Season with salt and pepper to taste.

Roast for 25-35 minutes remembering to turn around the wedges every 5 minutes or so. Do not worry if the wedges turn slightly black in places as this merely adds to the caramelised taste.

Remember to serve with tomato ketchup.

Easy Peasy Homemade Beans

Ingredients:

Can of cannelini beans

1/2 onion

Can of chopped tomatoes

2 tbsp tomato paste

1 tsp paprika

Salt and pepper to taste

1 tsp Worcestershire sauce

1/2 tsp white wine vinegar

2 tbsp tomato ketchup

Method:

Chop the 1/2 onion and fry for 1 minute in olive oil. Add the chopped tomatoes and then all of the other ingredients. Simmer for at least 15 minutes. See, easy peasy.

A post would not be complete without a photo so here is a non-foodie one for you although in keeping with the very English meal (burger, chips and beans)...