raspberry cheesecake for two.

I'm slightly obsessed with these cute little springform tins. they're ideal for  

a small or rich treat such as this one.

It was a pretty and perfect way to celebrate a sweet work friend's birthday. 

I halved the original recipe which was perfect for two 4" tins. Or bake into cupcake pans for an individual bite of bliss..OR just go for it in one cake tin. As for the raspberry whipped cream topping- I'm not sure why I don't do this more often. It will definitely be part of summertime picnics with strawberries or merengues! 

this is the halved recipe 

the ingredients:

for the brownie

100g dark chocolate 

for the cheesecake 

200g cream cheese

75g icing sugar

1 egg

1/4tsp vanilla

for the whipped cream

150ml cream

50g / 1/4c sugar 

1/4 c raspberries, add more or less depending on preference 

the temperature 180C 350F

the preparation

for the brownie

combine the butter and sugar, then add the eggs one at a time mixing well in between and scraping the sides. gradually beat in the flour until smooth. slowly pour in the melted chocolate and mix. pour the mixture into your pans and set aside for the cheesecake!

cheesecake

combine cream cheese, sugar and vanilla and  beat slowly until smooth and thick. add eggs one at a time. mix until it is smooth and creamy but not too much as the cheese will split. spoon this mixture on top of the brownie and smooth. bake for 30-40 minutes (even with both small cakes it took this long) the cheesecake should be firm to touch and slightly golden around the edges. allow to cool then refrigerate over night or for at least 2 hours. 

finally, whisk the cream and sugar until peaks begin to form. then add in the melted chocolate 

another birthday celebration with my mini pans..

you win some you lose some.

it seems I've hit a point where I have no 'recipe I'd like to try' list so when Mills and I decided to have (yes another) barbie I turned to my pavlova loving friend Sarah for suggestions. the fact that i refer to her as pavlova loving should've been a hint as she suggested a baked alaska. the thought was daunting but i love trying something new and it seemed easy enough so went with it. a cooling, refreshing summer passion fruit dessert, mmm, the girls will love that. (And if pulled off right looks quite impressive too) 

well, turns out in this moment of time an electric whisk would've been perfect. I thought I could whip egg whites by hand but the combination of the heat and my weak arms got me no where..the bowl also went around the table for all to join in too.

I finally gave up put all was not lost. I still cut out rounds from the flan sponge (will obvi bake my own next time if serving this way) served with vanilla ice cream and passion fruit sauce (which did turn out well, yippee!).. and dessert was served. 

so lesson learned: 

•don't attempt beating egg whites by hand 

•definitely don't attempt it in the heat!

•arrowroot is key in thickening sweet sauces. (Texture gets thick not so much the sauce like cornflour) win!

rosemary sprigs dress kebabs up nicely...cheers Jamie O

Millsys delicious salad with beetroot, goats cheese and caramelised onions 

two bite picnic delights.

at last! summer vacay is finally here. it's been a glorious start to freedom and since summer weather has found London it's all about the picnic. picked up a few things on the way and had a chilled out arvo in Kensington gardens with MD. (awaiting the arrival of baby prince G) in honor of his favorite dessert i wanted to make something more picnic friendly. am usually apprehensive to experiment but pleased with how these came out..and think he was too!

This recipe made 8 cheesecakes in a muffin/American cupcake pan, however for future would fill each cup more and make 6. 

Adapted from Jamie Oliver and Giada De Laurentiis..

the ingredients 

200g digestives (graham crackers)

100g butter, just under 1 stick 

1/2 c sugar

1 tbsp corn flour 

200g / 7 oz cream cheese

1/4c soured cream 

1 egg

1/4 tsp vanilla

a bit of lemon zest

optional compote:

cherries or blueberries or any other fruit of choice

sugar

water

Optional- splash of port if using cherries 

the temperature

180 for the base then turn up to 200 for cheesecake

the preparation

prepare the base by combining digestives and combine sugar and cornstarch in a bowl. add cream cheese and mix until creamy. add the egg and then soured cream, vanilla and zest. spoon the mixture (about 2 tbsp) into each muffin. 

bake for about 20 minutes but keep an eye after 15 minutes depending on the size pan. let cool then refrigerate for about an hour to set.

for the compote:

combine all ingredients over medium heat until warm then lower as it thickens.