Saturday, 11 June 2011

Cheesecake Conversion

I'm not a huge cheesecake fan. Despite my very sweet tooth it is not a pudding I often eat or want to eat.  Probably due to the school dinner variety that I was offered throughout my education. And until last week I had never made one or had a desire to do so.

I don't know what came over me therefore, but with 8 friends coming for dinner I decided I simply HAD to serve cheesecake. Baked cheesecake. Baked cherry cheesecake. With a soured cream topping. It seems that a recipe for this does not exist on the internet, so I had to combine 2 recipes and add my own twist.

It almost went horribly wrong when I discovered that the foil (above) had failed to keep the water (from the 'bain marie', what culinary sophistication) away from the tin and there appeared to be some seepage. I was imagining a very damp biscuit base but carried on regardless. Thankfully my fears were unfounded and the cheesecake was something of a resounding success.

I served it with sour cherry compote to complement the cherries in the mixture. And even I had seconds. I may be converted to cheesecake it seems. As long as it doesn't have a soggy bottom.