Best Cheesecake EVER. Period.

July 14, 2008

Okay guys anyone who dares disagree will not be getting a slice of this OMG and I mean OMG delicious cheesecake! When eating this you will imagine yourself on a cloud with lots of angels floating around then suddenly it will dawn on you that you have just gobbled three slices of this uber delicious creamy ..creamy .angelic .. (I’m out of adjectives but you get the picture , right?) cheesecake and will start cursing me because … well let’s put it this way – the cloud will no longer be able to hold you up! get it?! haha
This recipe is from an Australian website who prefer to weigh everything instead of using cups – but lucky for you I went through the trouble of converting everything into cups!
Caramel Honeycomb Cheesecake:
Ingredients:
Base:
1) 2 1/4 cups Graham crackers
2) 4 ½ tablespoon Butter

Caramel:
1) 1 ½ tablespoon Butter
2) ¼ cup Cream (35% to 40% fat)
3) ¼ cup Condensed milk
4) ¼ cup brown sugar
5) 1 tablespoon golden syrup

Filling:
1) 500g Cream cheese (Use the package to do the math – I got one 300g container and one 200g one – so that makes 500g, yea?)
2) 1/3 cup and 1 tablespoon Caster Sugar
3) 3 eggs
4) ½ cup sour cream
5) ½ cup thickened cream
6) 1 tablespoon lemon juice
7) 2 (50g) chocolate coated honeycomb bars (I used Cadbury’s Crunchie)

Directions:
For the base:
1) Line a 20 cm (8 inch) Springform pan with baking paper.
2) Crush biscuits in a food processor. Add melted butter and mix to combine.
3) Press mixture over base of prepared pan.
4) Cover and refrigerate while preparing caramel and filling.

For the caramel:
1) Combine all ingredients in a small saucepan.
2) Simmer gently for 4 minutes, stirring occasionally.
3) Set aside to cool.

For the filling:
1) Preheat oven to 160 degrees Celsius
2) Beat cream cheese and sugar with an electric mixer or food processor until smooth. (Stop mixer occasionally to scrape down sides of bowl).
3) Add eggs and beat until combined. Add sour cream, cream and lemon juice. Beat just until all ingredients are combined.
4) Stir caramel thorough cheesecake mixture – it doesn’t have to be completely mixed in. pour half of cheesecake mixture over the base. (The recipe says half but then the crushed honeycomb bars will float – like mine did – instead of remain at the bottom like they should – so by pouring just less then half you would end up with better results)
5) Crush honeycomb bars gently hitting unopened packets with the smooth side of a meat mallet.
6) Sprinkle crushed honey comb over the cheesecake mixture. Cover with remaining mixture.
7) Bake cheesecake for 1 hour and 15 minutes. Allow cheesecake to cool for 1 hour at room temperature. Store in the refrigerator.


My Cheesecake cracked at the top although it looked even more gorgeous because of it – but I’ve read that if you leave the cheesecake to rest in the oven for an hour before refrigerating this wont happen! But I didn’t do that and it cracked so you might want to follow that strategy!


Caramelized Banana Crumble Top Pie – My Near Disaster!!

July 5, 2008


With the cheesecake nearly gone i decided to make a caramelized banana crumble top pie! I got the recipe from Saturday Kitchen (On BBC Food). It seemed quite simple until I started making it and everything started falling apart!
Firstly, the crust: I don’t know why but it was just too soft, it was close to looking like a batter – Close. Even after putting it in the freezer for half an hour rolling it proved impossible – literally! it was waayyyy to sticky! So instead i put it in the pie dish and pressed it lightly with my fingers so that it covered the whole thing then i put it in the freezer for another half an hour.
Secondly; the filling: Caramelizing sugar has always been a challenge and this was only my second attempt at it – my first attempt .. well that’s another story ( It involves burnt tongue, fingers and my lips looking like Angelina’s! – Don’t ask!). So anyway the sugar caramelized fine it was only when I added the butter, cream and tried coating the sliced banana’s with the mixture did everything backfire! The sugar went all hard and stuck to the bottom. Although now that I think about it my mistakes are obvious – remove pan from heat when stirring in banana’s this will definitely save you from wanting to stab yourself with the tongs (that are being used to handle the le banane).
So anyway the end result was OMG!! The pie tasted exellento and went marvelously with the chocolate sauce! My advice stick to the recipe trust the pie is totallly worth it!
Caramelized banana crumble top pie:
– Ingredients:
For the pastry:
1) 250g/9oz plain flour
2) 100g/3½oz unsalted butter
3) 100g/3½oz icing sugar
4) 2 medium eggs
5) 1 vanilla pod – cut and split or a teaspoon of vanilla extract
For the crumble:
1) 2 1/2 tablespoon /35g/1oz plain flour
2) 2 1/2 tablespoon /35g/1oz caster sugar
3) pinch of cinnamon
For the filling:
1) 5 bananas, sliced li
2) 12 tablespoons /180g/6oz butter
3) 12 tablespoons / 180g/6oz sugar
4) 6 tbsp cream
For the chocolate sauce:
1) 100ml/3½fl oz cream
2) 50g/1¾oz chocolate
– Directions:
1) Rub flour and butter together, add icing sugar.
2) Beat the eggs and vanilla seeds or extract and add to mix. Bring mix together and wrap in cling film. Put in freezer for half an hour.
3) After resting, roll out the pastry, line 20cm/8in tart ring, return to freezer for another half an hour then blind bake at 180C/360F/Gas 4 for 15-20 minutes.
4) In a hot non-stick pan, add the sugar and take to a caramel stage, add butter and allow to melt.
5) Add sliced bananas, add cream and coat bananas all over. Put mix in tart case (After removing from heat)!!.
6) Rub flour, castor sugar and cinnamon together and sprinkle on top.
7) Bake for ten minutes until golden.
8) Heat cream, take off heat and add chocolate.
9) Mix until chocolate melts.
10) Slice tart and drizzle the chocolate sauce around it.

Enjoy!