hi kiddliwinks! i am back in dunedin which is pretty average actually – we are enduring freezing cold temperatures, snow (only settling on the hills though so without the fun part), rain and everything is just downright miserable! i am currently trying to organise papers – with this being the last semester of my degree i am having to take some papers which i frankly have no interest in, but are what it takes to finish the old girl off, which is a pain but just life i guess! i’ve done some browsing, visited a couple of different lectures and have now settled on a combo which will hopefully be manageable and even somewhat enjoyable!
we are cooking our own meals this week which i always struggle with, as i’m awful at cooking proper whole meals for myself – it just never seems worth it! so i’m casting my mind back to the scrummy meals i enjoyed at home – the very last one on saturday night in particular. we had almost the whole extended family around as my grandparents were in town and me and my mum spent much of the day cooking delicacies! we had a selection of cheese, salmon and nibbles, followed by fruity chicken casserole, beautiful blenheim baguettes, creamy potato gratin, pumpkin salad, vinegary coleslaw and green beans tossed with olive oil and toasted almonds, and for dessert baked cheesecake by mixed berry coulis! oh my mouth is watering just thinking about it, as i proceed to heat up some boring (by comparison) carrot soup for my dinner.
baked cheesecake is the recipe i want to chat about today – when we lived in Canberra, Australia, it was my mum’s trick up her sleeve for the copious dinner parties she hosted. A simple recipe – equal quantities of sour cream, ricotta and cream cheese, plus a couple of other ingredients – and simple method, just a blitz in the food processor, produces a beautiful creamy, complex, simply scrumptious cheesecake that even people who ‘don’t like cheesecake’ will fawn over and demand seconds. no persnickety crumbly crust, no gluggy gelatine, the easiest and yummiest thing i’ve made in a long time!
coming up: once we’re back to flat dinners, i really want to share my vegetarian lasagne with you all! think sweet pumpkin, juicy mushrooms, creamy cheese sauce … stay tuned!
^^ yes the photo is super average, i promise it looks and tastes much better in real life!^^
barely adapted from pearls from jo seagar’s kitchen
250g cream cheese
250g sour cream
1 cup caster sugar
1/4 cup cornflour
juice of half a lemon
Preheat oven to 160ºC, and line a 21cm springform tin. Blitz all ingredients in a food processor until mixture is smooth and creamy. Pour into lined tin and place in the oven. Bake for 50 minutes or until golden brown on top and just set. Cool and serve.
mixed berry coulis
2 cups defrosted mixed berries
1 tbsp cornflour
1 tbsp sugar, or to taste
Whisk the cornflour with some of the juice from the berries until smooth. Mix with berries in a medium saucepan. Add sugar to taste. Heat over a medium heat, stirring peridocally. the sauce is done when it clears and is fairly thick. cool and then serve with the cheesecake.