cookingtaco: Adding blended up macadamia to my brownie mix. (Default)
[personal profile] cookingtaco
So another redish cheesecake has been made by me.

IT'S WHAT I KNOW, OK!?

I should really try expanding into other areas of both cheesecakes and of cakes generally...

I don't think I've made a proper chocolate cake yet...

ONE DAY!

BUT NOT TODAY!

The reason I made this cake was because the magnificient, lovely, beautiful, amazing, hypertastic and magniflorious [info]feishien had her 21st on Sunday.

HEREARETHEINGREDIENTS!?

- 440g white Chocolate
- 500g cream cheese
- 100ml cream
- 250g raspberries (Net weight in the can)
- 170g strawberries (Hulled strawberries from a punnet of 250g)
- Some amount of sugar (100g?)
- 250g scotch finger biscuits
- 125g butter

So firstly, I hulled the strawberries and drained the raspberries (yes, they were from a can, I'M SORRY! FRESH ONES ARE SUPEREXPENSIVE!?). I then blended them and added the cream to blend with it as well. I think I also added the sugar at this point. Once it was sufficiently homogeneous, I put it in a pan on a low heat. I proceeded to chop up the cream cheese and add it to the warming puree. I stirred it lots with a wooden spoon, being careful to not let it boil. The cream cheese didn't mix that well, so I took it off the heat every so often and used my electric hand mixer with it. Eventually it was homogeneous again. I then added the white chocolate which mixed in better and did not require the mixer.

While this was happening, I blended up the scotch finger biscuits and added the butter (melted at some point) to the crumbiness. And let it blend etc. I then pressed it into the base of my spring form pan thing.

Once the hot mixture of everything was ready, I poured it into the pan, and then let it reach room temperature for as long as I could before sleep and then put it in the fridge.

Here's a crappy picture of a slice!

A crappy picture of a slice of cake I made for @feishien&#039... on Twitpic

Sorry about the small pic. If you want a bigger one, FOLLOW THE LINK!!?

As you can see from the picture, it wasn't very temperature stable. One of my dreams is to make a non-baked cheesecake that can maintain its shape at room temperature. I think to achieve this, I would need to boil down the fruit puree quite a bit (to remove the water) maybe use a much thicker cream and maybe use a harder cream cheese (ricotta?). Also, maybe more white chocolate...

The taste was nice, however, I would like next to accentuate the fruit flavours. I could cheat and try using some kind of jam. Or using overripe fruit... It's times like this I wish I had a better understanding of the chemistry of cooking specifically flavours. Did I destroy or evaporate some of the fruit flavours by heating it up?

BUT THOSE ARE QUESTIONS FOR OTHER DAYS!

If life gives you lemons... DELICIOUS!?

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cookingtaco: Adding blended up macadamia to my brownie mix. (Default)
cookingtaco

October 2012

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