1.9.15

Bake Off Bake Along // Trio of Cheesecakes



Nothing incites odd looks at the checkouts more than sliding over 5 tubs of cream cheese, a tub of double cream and three packets of biscuits, especially when you've shopped alone. 'I'm making loads of cheesecake', I state rather abruptly. 'Oh lovely, are you having a party?' says Mrs. Cashier. 'No...' Awkward silence ensues.

I'm still so sad that Sandy has left the Bake Off tent! Who else has reported on the progress of a cake in the voice of David Attenborough?! This article about Nadiya's facial expressions made me so happy, if she leaves I think I'll cry. Mind you, I think my tears would be classed as dairy after the amount of cheese and cream I've licked off my fingers during this week's bake.

After watching Ian put, and quote me if I'm wrong, EVERY HERB EVER into his bakes, I'm starting to have dreams about rosemary and tarragon. I was pretty stumped as to what to make this week. I do all my baking in a combi oven designed for camper vans, so the thought of making a water bath rang health and safety alarms bells in my head. Creme brulee was out. I liked the idea of making the meringue mountain, but a sugar thermometer I have not. Cheesecake it was!

I've never actually made cheesecake before. I was obsessed with it at around age 14 and ate enough for at least a decade, so haven't touched one in a fair while! However, two huge tubs of freshly foraged blackberries were calling out at me and I decided they had to be included! So, I went for Blackberry and Vanilla Cheesecake, Strawberry Cheesecake and Honey and Ginger Cheesecake (in order from biggest to smallest).




Ingredients


Blackberry & Vanilla


For the compote

150g blackberries
2 heaped tsp sugar

For the base

200g digestive biscuits
100g butter

For the filling

1 tsp vanilla bean paste
500g cream cheese
3 free range eggs
2 tsp lemon juice
75ml double cream
55g plain flour
200g caster sugar


Strawberry


For the compote

150g strawberries
2 heaped tsp sugar

For the base

150g digestive biscuits
75g butter


For the filling

3/4 tsp vanilla bean paste
350g cream cheese
2 eggs
50ml double cream
40g plain flour
140g caster sugar
200g cut strawberries


Honey and Ginger


For the base

120g ginger biscuits
60g butter

For the filling

250g cream cheese
30ml double cream
30g plain flour
85g caster sugar
4 tbsp honey
1 egg
2 tbsp candied ginger
1/2 tsp ground ginger
1/2 tsp ground cinnamon


For the Sugar Work

Handful of blackberries
200g sugar

For the Supports

2 Caramel bars


























I've written the recipe as if you were to make all three cheesecakes in one go. If you're not, simple adapt the method depending on which cheesecake you choose to make.

To Make the Compote


1 // Place the blackberries in one pan and the chopped strawberries in the other. Add 2 heaped tsp of sugar to each pan and splash of water. Cook on a medium/low heat until the berries break down and the mixture has condensed slightly.

2 // Run the mixture through a sieve and push what pulp you can through with the back of a spoon. Set sieved mixture to one side to cool.




To Make the Sugar Work


You may choose to do this at the beginning or end of your bake. I chose to do it at the end.

Place sugar on a medium/low heat until it caramelises. Turn heat down to low. To make the sugar cage, oil the back of a ladle and drizzle caramel over the back. Leave to one side to cool and then slip off when you're ready. To make caramelised berries, dip a berry one at a time in the caramel using a tooth pick. Place on foil to harden. Use two forks back to back to make sugar strands, pulling the strands longer and longer until they're thread-like.




Blackberry & Vanilla / Strawberry Cheesecake Method


1 // Crush 350g of digestive biscuits into small crumbs. I filled a large freezer bag with the biscuit and bashed it all over with a rolling pin. Add to a bowl and mix with 175g melted butter. Fill the bottom two tins (large, approx. 23cm and medium approx. 21cm) with the biscuit mixture, pressing down hard with the bottom of a glass. Put in the fridge to harden.

2 // Beat 1000g cream cheese with 2 heaped tsp vanilla puree in a large bowl. In a jug, whisk together 5 eggs and 125ml double cream until smooth. 

3 // Add half of the egg mixture into the cream cheese until well combined. Add 95g flour and 340g caster sugar to the cream cheese and mix well, before adding the remaining egg mixture and blending together until smooth. 

4 // Pour approx. 3/5 of the mixture into the large tin you previously prepared. Stir in 200g cut strawberries into the remaining mixture and pour this into your medium sized tin.

5 // Drizzle the compote on top of the mixture in thick lines. Drag a spoon up and down in an opposite zig-zag motion to create the marbled pattern. 

6 // Bake the cheesecake for 40 minutes at 180 degrees celsius. When it has set about 2 inches all around with the middle left slightly wobbly and shiny, it's done.

Honey and Ginger Cheesecake


1 // You can do this stage at the same time as the previous cheesecakes if you wish. Crush the ginger biscuits in a large freezer bag. Pour the biscuit crumbs into a bowl and combine with the melted butter. Fill the smallest tin (approx. 19cm) with the biscuit mixture, pressing down hard with the bottom of a glass. Put in the fridge to harden.

2 // Beat the cream cheese in a large bowl with the honey. In a jug, whisk together the egg with the double cream until smooth.

3 // Add half the egg mixture into the cream cheese until well combined. Add the flour and caster sugar to the cream cheese and mix well, before adding the remaining egg mixture and blending together until smooth. 

4 // Stir in the candied ginger (chopped into small cubes) and the ground ginger and cinnamon. Pour the mixture into the smallest tin you previously prepared. 

5 // Bake the cheesecake for 40 minutes at 180 degrees celsius. When it has set about 2 inches all around with the middle left slightly wobbly and shiny, it's done.





Look at that fear! The construction stage had me clammy with apprehension. Not having the inclination or time to locate proper cake tiers, I improvised. I bought some caramel bars, you know, the ones every Grandma has in their biscuit tin, and chopped them in half length-ways and across the middle to act as props. I dug out four little holes and popped the supports in... it worked! They're really stable and you get to eat them at the end so I'd say it was a resounding success!

I've never made a cheesecake or done sugar work before, so this bake was a total stab in the dark. I'll be honest, I found the sugar work much harder than I thought and have a few very thin burn marks across my hands to prove it.






Baking Notes

// Unless you want a lot of stress on your hands, choose a recipe that you can make in bulk for all three cheesecakes and then split at various stages to flavour accordingly. 
// Question for readers - why did my last cheesecake split during cooling?! I didn't put it straight in the fridge and unless we had a small earthquake, I cannot think of why there was a colossal split in my little cheesecake surface.
// Pack your biscuit down really hard for the base and don't forget to chill it. I made the base of my medium sized cheesecake to thick, so it didn't compress enough and as a result I couldn't slide it off it's tray without the whole thing crumbling apart.


Like every week, I'm baking with the Bake Off Bake Along as hosted by Amanda and Ala, so don't forget to post your bakes on Instagram and Twitter using the hashtag #BakeOffBakeAlong.

I'm so looking forward to 'Free From' week. I'm feeling something with vegetables in... #GardenGlut.

Catch up with all my previous baking posts here.


What did you think of GBBO last week? Let me know in the comments!


Follow Snug:

Bloglovin // Twitter // Instagram // Pinterest


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
CUSTOM BLOG DESIGN BY PRETTYWILDTHINGS