Just a strip of piano fondant

Worm gear fail. Have you been trying to mix metal?  Have felt like the two stand mixers I’ve managed to consecutively break. That and a few other casualties. When will I ever learn. Diet of the week: nothing but congee and scones.

So first things first. To F, (for like ten days ago haha) Happy Birthday. Amused at how dai pai dongs manage to massacre cakes. Amused at how whenever asked how long we’ve know each other the answer is…we’ve forgotten. Since forever. Well since the days S, J, P and I all stood round the “grand piano” listening to you play. Don’t forget me when you’re famous.

IMG_6120Remember The Flavour Thesaurus ProjectBecause I’d almost forgotten. To be honest I came up with it in dread anticipation for [15] months of nothing to do. Those who know me even less than well would know that I have the inability of sitting still. But now I’m looking forward…to so many things in life.

The Flavour Thesaurus Project
8. Chocolate & Lime

Chocolate limes are a classic British sweet. In your mouth, the lime candy falls away in sharp, slatey layers to reveal a dry, crumbly chocolate centre.”

Evidently Cake Days had other ideas.

IMG_6101

Chocolate and Lime Cheesecake

Ingredients

For the base:
250g chocolate digestives
100g unsalted butter, melted

For the cheesecake:
750g cream cheese
120g caster sugar
3 large eggs
Zest and juice of 6 limes
20g dark chocolate, grated

1.     Line cake tin with baking paper.
2.     Place digestives into a ziplock bag, seal it, put a towel over the bag and crush with a rolling pin. Tip the crumbs into a bowl, add butter and mix. Pour into cake tin and press the crumbs down firmly with the back of a spoon. Put into the fridge.
3.     Meanwhile, preheat oven to 160 degrees C. Mix cream cheese til smooth, then add sugar and beat until combined. Break in the eggs one at a time, mixing well after each egg. Lastly, add lime juice and zest and mix well.
4.     Pour the mixture into the cake tin. Then wrap the cake tin in foil and place in a roasting tin filled up with water to about 5mm from the top of the cake tin. (This helps from the cheesecake drying out / cracking when it cooks in the oven. I don’t have a roasting tin; I used / deformed a square aluminium tray and it worked fine.)
5.     Place cheesecake in the oven and bake for 30 – 40 mins. Remove from the oven and water bath and let it cool to room temperature before placing it in the fridge for a few hours (mine was overnight). Sprinkle with dark chocolate and add grated lime zest to decorate.

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