Thursday, 17 October 2013

My happy dance.

You've heard of the "happy dance"?  Well, while I'm a fan, I must say that I definitely prefer the "happy bake".  A moment on the lips Facebook page now has over 200 likes and is growing every day.  My mode of celebration?  Why, the "happy bake", of course! And isn't it a beautiful thing? Recipe to come: good things come to those who wait, darlings.

Here's to the "happy bake" catching on!
F. x

Wednesday, 16 October 2013

A little slice of heaven.

 For the first time in the longest time, I'm snuggled on the couch with a cup of English Breakfast and a Scotch Finger....bliss! Being back at work full time now and juggling all that goes with being a working mummy means that moments like these are few and far between. It also means that I'be neglected you all for far too long. But, I promise that what I'm offering you today with more than make up for it.
This...is ah-mazing.
I give you, my Salted Caramel Cheesecake. I give you not only my Salted Caramel Cheesecake BUT my Salted Caramel Cheesecake with Vanilla Cream and Caramel Sauce! Forgive me, now?

Salted Caramel Cheesecake
500g plain sweet biscuits 
60g almond meal 
150g unsalted butter, melted 
350g ricotta 
500g cream cheese 
175g (1 cup) brown sugar 
4 eggs 
2 tbsp golden syrup 1
/4 tsp table salt 
2 tsp vanilla extract 
250mL pure cream 
240g (1 cup) sour cream 
1 tbsp icing sugar, sifted 

Caramel Sauce 
250mL pure cream 
60g butter, chopped 
175g (1 cup) brown sugar

Preheat your oven to 160 degrees C. Blitz the biscuits and almond meal in a food processor until you have a course crumb.  Add the butter and process to combine.  Press the mixture onto the base and sides of a 20cm springform tin and pop in the freezer while you make the filling.
Using an electric mixer, beat the ricotta and cream cheese for 5 minutes or until very smooth.  Add the sugar and beat for another 3-4 minutes.  Beat in the eggs, one at a time, before adding the syrup, salt and 1 tsp vanilla.  Mix until well combined.  
Pour the mixture into the biscuit shell and then place in a large baking tin.  Pour boiling water into the tin so it comes halfway up the side of the cheesecake pan.  Bake for 1 hour 30 minutes or until firm to the touch (with a slight wobble to the centre)  Remove the cheesecake from the baking tin with the water and allow to cool.  Refrigerate for at least 3 hours, although overnight is best.
Place the cream, sour cream and the remaining teaspoon of vanilla in a mixing bowl and whip to soft peaks.  Swirl the cream across the top of the cool cheesecake.
To make the caramel sauce...Place all ingredients into a saucepan over a low heat and stir until the sugar is dissolved.  Increase the heat to high and bring to the boil.  Allow to cook for 5-7 minutes or until thickened.  Set aside and allow to cool.  Serve with the cheesecake.

Love this!

F. x