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Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Cheesecake?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Cheesecake"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Cheesecake\/-\/Cheesecake?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"33"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-656382865847970809"},"published":{"$t":"2021-01-29T20:19:00.005+11:00"},"updated":{"$t":"2021-01-29T20:24:29.479+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"}],"title":{"type":"text","$t":"Squacquerone Cheesecake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESquacquerone Cheesecake! A sweet and simple European-style cheesecake, made with delicious squacquerone cheese.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ympy9f4JRUU\/YBPNkYGZYuI\/AAAAAAACOqo\/MfaUrqAkFZw7QCU0MdzCKpxeViDnrzTPACLcBGAsYHQ\/s1500\/Squacquerone%2BCheesecake.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-Ympy9f4JRUU\/YBPNkYGZYuI\/AAAAAAACOqo\/MfaUrqAkFZw7QCU0MdzCKpxeViDnrzTPACLcBGAsYHQ\/w480-h640\/Squacquerone%2BCheesecake.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2021\/01\/squacquerone-cheesecake.html#recipejump\"\u003EJump to Recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHello hello! Happy new year everybody! I hope everybody had a nice Christmas and New Years, wherever you are in the world, and I hope you are keeping safe and well.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI'm starting off this year's posts with a sweet little cheesecake recipe! I made this cheesecake with a new (to me) cheese: squacquerone. Late last year\u0026nbsp;\u003Ca href=\"https:\/\/thatsamorecheese.com.au\/\"\u003EThat's Amore Cheese\u003C\/a\u003E contacted me, asking if I wanted to try some \u003Ca href=\"https:\/\/thatsamorecheese.com.au\/products\/squacquerone\"\u003Esquacquerone\u003C\/a\u003E and potentially try making a cheesecake with it. (Clearly, my love for cheesecake is a very strong part of my brand). The answer was, obviously, yes.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gLLiAOlpBN4\/YBOObpOto8I\/AAAAAAACOpk\/53FI-sOBbx0gea34a3mu3ZS7sKcU9FLiACLcBGAsYHQ\/s2000\/Squacquerone.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Cheese\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-gLLiAOlpBN4\/YBOObpOto8I\/AAAAAAACOpk\/53FI-sOBbx0gea34a3mu3ZS7sKcU9FLiACLcBGAsYHQ\/w480-h640\/Squacquerone.jpg\" title=\"Squacquerone Cheese\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, squacquerone. I've learned that it is a fresh cheese from the Emilia Romagna region in Italy, which is ultra soft and wobbly, with a mild tangy taste. It's kinda like a mix between cream cheese, mascarpone and ricotta. In other words, delicious! I believe the traditional way to eat it in Emilia Romagna is in a piadina with rocket and prosciutto (YUM), but it's also nice spread on crusty bread, or (duh) in cheesecake!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI baked a simple cheesecake with the squacquerone, making a scaled down, small-batch, version of my favourite \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2007\/02\/awesome-german-cheesecake.html\"\u003EGerman cheesecake\u003C\/a\u003E\u0026nbsp;(which is traditionally made with quark). The squacquerone worked really well, making a light textured, tangy cheesecake. If you can get your hands on some squacquerone, definitely give it a go! It's the type of simple and delicious cake that would be equally welcome as dessert, afternoon tea, a snack, or even breakfast with a nice strong coffee.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHere are some other things I made and ate with the rest of the squacquerone:\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESpread on crusty bread for breakfast. (Especially delicious with excellent fruit toast).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QahQVUVqNyw\/YBOR-99cgtI\/AAAAAAACOqQ\/uQPMpfjWJ0oUSZ-pU1UtnpN9vFC-IT7zgCLcBGAsYHQ\/s2000\/Squacquerone%2Band%2BToast%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-QahQVUVqNyw\/YBOR-99cgtI\/AAAAAAACOqQ\/uQPMpfjWJ0oUSZ-pU1UtnpN9vFC-IT7zgCLcBGAsYHQ\/w480-h640\/Squacquerone%2Band%2BToast%2B2.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone and Toast\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThis was part of a more generous weekend breakfast spread where we had cheesecake, fresh fruit and coffee.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-z__ksmdweDA\/YBOQcZVKdlI\/AAAAAAACOp4\/HUfAnJ9hpv4aTCP6--mY9lPElohd2eknwCLcBGAsYHQ\/s2000\/Squacquerone%2BBreakfast.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Breakfast\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-z__ksmdweDA\/YBOQcZVKdlI\/AAAAAAACOp4\/HUfAnJ9hpv4aTCP6--mY9lPElohd2eknwCLcBGAsYHQ\/w480-h640\/Squacquerone%2BBreakfast.jpg\" title=\"Squacquerone Breakfast\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Breakfast\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI also made a couple of pizzas with it! The cheese melts really well and goes lovely and brown in the oven. (I used the Nigella recipe for pizza cassereccia from \u003Ci\u003EHow to be a Domestic Goddess\u003C\/i\u003E\u0026nbsp;for the base). I did one with loads of toppings - tomato ragu, mushrooms, prosciutto, salami and squacquerone...\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iZSIAVGVQ80\/YBOTqWs5UXI\/AAAAAAACOqg\/lLreCeknWnkU314kFEE6wpzxwrvZj1lygCLcBGAsYHQ\/s1500\/Squacquerone%2BMeat%2BPizza.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone and Prosciutto Salami Mushroom Pizza\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-iZSIAVGVQ80\/YBOTqWs5UXI\/AAAAAAACOqg\/lLreCeknWnkU314kFEE6wpzxwrvZj1lygCLcBGAsYHQ\/w480-h640\/Squacquerone%2BMeat%2BPizza.jpg\" title=\"Squacquerone and Prosciutto Salami Mushroom Pizza\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone and Prosciutto Salami Mushroom Pizza\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E...and a simpler one with garlic butter, parsley and the squacquerone. Zomg, delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yLVgTemSR8Q\/YBOQ6ryIt_I\/AAAAAAACOqA\/zeUA0BvEvr8IcHVmOSnENT6HqOvbM9N_wCLcBGAsYHQ\/s2000\/Squacquerone%2BGarlic%2BPizza.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Garlic Squacquerone Pizza\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-yLVgTemSR8Q\/YBOQ6ryIt_I\/AAAAAAACOqA\/zeUA0BvEvr8IcHVmOSnENT6HqOvbM9N_wCLcBGAsYHQ\/w480-h640\/Squacquerone%2BGarlic%2BPizza.jpg\" title=\"Garlic Squacquerone Pizza\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGarlic Squacquerone Pizza\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo garlicky. So cheesy. I'm in love!\u003Cbr \/\u003E\u003Cbr \/\u003E   \u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0WYWVL_yMuo\/YBORMxwJfnI\/AAAAAAACOqI\/nG9b-uE6VzAQo-Bt-HbM4AOYVPvhbCL3wCLcBGAsYHQ\/s2000\/Squacquerone%2BGarlic%2BPizza%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Garlic Squacquerone Pizza\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-0WYWVL_yMuo\/YBORMxwJfnI\/AAAAAAACOqI\/nG9b-uE6VzAQo-Bt-HbM4AOYVPvhbCL3wCLcBGAsYHQ\/w480-h640\/Squacquerone%2BGarlic%2BPizza%2B2.jpg\" title=\"Garlic Squacquerone Pizza\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGarlic Squacquerone Pizza\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI served the garlic bread with cold cuts, rocket and more fresh squacquerone. (Inspired by to the traditional rocket-proscuitto-squacquerone flavour combo). Love this idea for a relaxed weekend lunch with drinks!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gboVABUvd0g\/YBOTK24YBbI\/AAAAAAACOqY\/yuFvRUHkkrUoe5UpU7CzkLO4KFPOsqEVwCLcBGAsYHQ\/s2000\/Squacquerone%2BGarlic%2BPizza%2Band%2BCold%2BCuts.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Garlic Pizza and Cold Cuts\" border=\"0\" data-original-height=\"2000\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-gboVABUvd0g\/YBOTK24YBbI\/AAAAAAACOqY\/yuFvRUHkkrUoe5UpU7CzkLO4KFPOsqEVwCLcBGAsYHQ\/w480-h640\/Squacquerone%2BGarlic%2BPizza%2Band%2BCold%2BCuts.jpg\" title=\"Squacquerone Garlic Pizza and Cold Cuts\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Garlic Pizza and Cold Cuts\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EBut back to the original point of the post - the cheesecake! It's a very easy affair, using the all-in-one method, and no water bath required. The only thing I would caution is to place a tray under the springform if yours isn't watertight, to catch any drips that might come from the pan. Otherwise, have fun!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-R_0c3EZc73Q\/YBPSLusXsFI\/AAAAAAACOqw\/c4MUrPsjJrI8gatLR1pB9pkwHRHfZ9bXgCLcBGAsYHQ\/s1500\/Squacquerone%2BCheesecake%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Squacquerone Cheesecake\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"427\" src=\"https:\/\/1.bp.blogspot.com\/-R_0c3EZc73Q\/YBPSLusXsFI\/AAAAAAACOqw\/c4MUrPsjJrI8gatLR1pB9pkwHRHfZ9bXgCLcBGAsYHQ\/w640-h427\/Squacquerone%2BCheesecake%2B2.jpg\" title=\"Squacquerone Cheesecake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESquacquerone Cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ESquacquerone Cheesecake\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv\u003EA recipe by Sarah Cooks\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E50 grams flour\u003C\/div\u003E\u003Cdiv\u003E125 grams caster sugar\u003C\/div\u003E\u003Cdiv\u003E100 grams softened butter\u003C\/div\u003E\u003Cdiv\u003E3 eggs\u003C\/div\u003E\u003Cdiv\u003EZest and juice of 1\/2 a lemon\u003C\/div\u003E\u003Cdiv\u003E1 teaspoon vanilla extract\u003C\/div\u003E\u003Cdiv\u003E1\/2 teaspoon baking powder\u003C\/div\u003E\u003Cdiv\u003E500 grams squacquerone cheese, at room temperature\u003C\/div\u003E\u003Cdiv\u003EA few tablespoons breadcrumbs and extra butter, to prepare the tin\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003EPreheat the oven to 170C.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EPlace all ingredients (apart from the breadcrumbs and extra butter) in the bowl of a stand mixer and beat until combined.\u003C\/div\u003E\u003Cdiv\u003EButter the base and sides a 20cm springform tin and sprinkle with breadcrumbs, turning the pan to coat the base and sides with a thin layer of breadcrumbs. Discard any excess.\u003C\/div\u003E\u003Cdiv\u003EScrape the cheesecake mixture into the tin and level the top with a spatula or palette knife.\u003C\/div\u003E\u003Cdiv\u003EPlace the springform tin onto a baking tray (to catch any drips or leaks) and put in the oven.\u003C\/div\u003E\u003Cdiv\u003EBake for 30-45 minutes or until just set. You may need to cover with foil halfway through to prevent it from burning.\u003C\/div\u003E\u003Cdiv\u003EAllow to cool completely before gently springing from the tin.\u003C\/div\u003E\u003Cdiv\u003EMakes 1 x 20cm cheesecake\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ESarah received complimentary squacquerone from That's Amore Cheese but was not compensated nor obliged to blog or post about it.\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/656382865847970809\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2021\/01\/squacquerone-cheesecake.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/656382865847970809"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/656382865847970809"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2021\/01\/squacquerone-cheesecake.html","title":"Squacquerone Cheesecake"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-8725696390580864458"},"published":{"$t":"2020-09-01T10:12:00.000+10:00"},"updated":{"$t":"2020-09-01T10:12:01.391+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"}],"title":{"type":"text","$t":"Small Cheesecake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESmall cheesecake! The perfect classic cheesecake, in small! Crunchy biscuit base, dense and creamy vanilla and lemon scented filling. It's everything you love in a cheesecake, in a sensible small size.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2BmemhynBh8\/X0zfdnhJzqI\/AAAAAAACOgM\/mqF3GHocsWgPxpYXjcYvAoI3lq-tMSt_gCLcBGAsYHQ\/s1500\/Small%2Bcheesecake.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cheesecake Slice\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-2BmemhynBh8\/X0zfdnhJzqI\/AAAAAAACOgM\/mqF3GHocsWgPxpYXjcYvAoI3lq-tMSt_gCLcBGAsYHQ\/w480-h640\/Small%2Bcheesecake.jpg\" title=\"Cheesecake\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall Cheesecake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/09\/small-cheesecake.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo... Melbourne lockdown 2.0 is still going. I told you at \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/07\/petite-passionfruit-loaf-cake-with-sour.html\"\u003Ethe end of July\u003C\/a\u003E that we had to move back to Stage Three restrictions. Well, during that time, numbers remained stubbornly high, and, it was determined that stronger measures were needed. So, we've moved to Stage Four restrictions - for at least six weeks or until numbers come down. (We're about four weeks into this new enhanced lockdown). In addition to all previous rules, now it's no visitors to your home except for caring or emergencies; we're only allowed one hour a day outdoors for fresh air and exercise in groups of two maximum; only one person per household is allowed to go shopping for essentials once per day; some industries are closed (retail, gyms, hairdressers) or have output dramatically reduced (meat processing); masks are mandatory whenever outside; and crucially, we have a curfew from 8pm to 5am (except for essential workers or emergencies).\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI'll reiterate that I'm very lucky that we're ok in this lockdown - I'm still working from home, we do most of our shopping online, and a daily walk is achievable for us. And with our baby, I honestly can't remember the last time I was out past eight in the evening! But gosh, it's a long slog. It's hard being patient and just anxiously waiting for the numbers to come out each morning. The daily Daniel Andrews press conference has become essential viewing every day in this household. (It's the best place to get the latest information, but I must say I find the aggressive questioning from certain journalists to be quite stressful). It looks like the overall numbers are finally moving in the right direction, so I'm hopeful we'll all keep doing our part, that numbers will continue to decrease, and that soon restrictions will be able to be cautiously and slowly lifted. We can do it.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI suppose this is all old news for you readers who are from Melbourne, but perhaps some interstate \/ overseas readers will be interested. Also, these paragraphs are selfishly for myself. I'll be glad to have a record of this time period, if and when I look back on this post from a (hopefully) brighter future.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EYou know what else makes things brighter? CHEESECAKE! (Awkward segue alert!) I was craving cheesecake the other day, and happened to have all the ingredients at home. My usual cheesecake (aptly titled \"\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/03\/sarahs-favourite-cheesecake.html\"\u003ESarah's Favourite Cheesecake\u003C\/a\u003E\") is absolutely delicious, but perhaps too large to be responsibly consumed between two people. So, I made a lockdown-appropriate small cheesecake by reducing the quantities by two thirds, and using a smaller eighteen centimetre tin. It worked beautifully!\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LI3SxxrIJ0o\/X0zg3RDs0aI\/AAAAAAACOgU\/g56rRuTlTrAxMufgsaRs4EQp-Q3dsl4bgCLcBGAsYHQ\/s1500\/Small%2Bcheesecake%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small Cheesecake\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-LI3SxxrIJ0o\/X0zg3RDs0aI\/AAAAAAACOgU\/g56rRuTlTrAxMufgsaRs4EQp-Q3dsl4bgCLcBGAsYHQ\/w640-h480\/Small%2Bcheesecake%2B2.jpg\" title=\"Small Cheesecake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall Cheesecake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThis is my favourite cheesecake, so much so that I\u0026nbsp;never even bother with new and exciting cheesecake recipes. This is it. It's all I want in a cheesecake. We have a digestive biscuit base, with a little hint of cinnamon to make it extra inviting. The filling has both cream cheese and sour cream (double dairy!), with egg to help it set, and sugar for (duh) sweetness. It's flavoured with a little lemon zest and vanilla - the lemon zest cuts through the richness and the vanilla gives it that wonderful welcoming aroma. It's creamy, it's rich, it's dense - it's everything you want in a cheesecake, with no extra fussiness to get in the way of the pure deliciousness.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pn3j1lySIIE\/X02QYFNtXWI\/AAAAAAACOgk\/PX84Ga0O4ewwDGYzrfVq0wO4OzTkViISACLcBGAsYHQ\/s1500\/Biscuit%2BBase.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cheesecake Biscuit Base\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-pn3j1lySIIE\/X02QYFNtXWI\/AAAAAAACOgk\/PX84Ga0O4ewwDGYzrfVq0wO4OzTkViISACLcBGAsYHQ\/w640-h480\/Biscuit%2BBase.jpg\" title=\"Graham Cracker Crust\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBiscuit base\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EWhen making it in these dimensions, the cheesecake was quite a bit shallower than normal, but I liked that because it meant a higher biscuit-to-filling ratio. When eaten warm it was light and fluffy (much like a Sara Lee cheesecake; another lockdown treat we enjoyed recently), but once refrigerated it really comes into its own. That's when you get the dense rich creaminess.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NxPYeEKGjfE\/X02Oi7N8I5I\/AAAAAAACOgc\/T_bbs0h9Jco4Ad2cK4zIt6fCGwA7MQ37gCLcBGAsYHQ\/s1500\/Small%2Bcheesecake%2B3.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small Cheesecake\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-NxPYeEKGjfE\/X02Oi7N8I5I\/AAAAAAACOgc\/T_bbs0h9Jco4Ad2cK4zIt6fCGwA7MQ37gCLcBGAsYHQ\/w640-h480\/Small%2Bcheesecake%2B3.jpg\" title=\"Small Cheesecake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall cheesecake\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAnd also, I wrote about a smaller cheesecake being more responsible for a small household in lockdown... well, I baked the cheesecake on a Sunday afternoon. It came out of the oven around two o'clock... and by ten o'clock that night it was all gone. WHOOPS.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI hope you enjoy this cheesecake as much as we do! (I don't know if this is humanly possible, but I am damn sure you'll love it!)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ESmall Cheesecake\u003C\/b\u003E\u003C\/div\u003E  \u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003C\/b\u003E\u003Cdiv style=\"text-align: justify;\"\u003E85 grams digestive biscuits\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E40 grams unsalted butter, melted\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of cinnamon\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E150 grams cream cheese, softened\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 egg\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E75 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EZest of 1\/2 a lemon\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 teaspoon vanilla extract\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E175 grams sour cream\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003C\/b\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPreheat the oven to 160C. Spray the inside of an 18-cm springform tin with oil spray (or brush lightly with extra melted butter) and line the base and sides. Cover the outside of the tin with a layer of clingfilm and then foil. (Double layer if you're worried about leakage).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECrush the biscuits in a food processor. Add the melted butter and cinnamon and whizz to combine. Press the mixture into the base of the prepared tin. Refrigerate while you make the filling.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the cream cheese in the bowl of a mixer, or a (clean) food processor. Beat until smooth.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the egg and caster sugar and beat until smooth.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the lemon zest, vanilla extract and sour cream, and beat until smooth.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the prepared cake tin into a larger roasting tin. Pour the cream cheese mixture into the tin. Pour hot water from a recently-boiled kettle into the roasting tin, so that it comes approximately halfway up the side of the tin.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace in the oven, and bake for 30-40 minutes, or until the cheesecake is just set - jiggly but not with obvious liquid underneath.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ERemove the cheesecake from the water bath. Gently remove the foil and clingfilm, and place the cheesecake on a rack to cool completely. Chill until completely cold.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 1 x 18cm cheesecake.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EServes 2-4\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/8725696390580864458\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/09\/small-cheesecake.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8725696390580864458"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8725696390580864458"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/09\/small-cheesecake.html","title":"Small Cheesecake"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-1009126983012361638"},"published":{"$t":"2019-04-15T21:21:00.000+10:00"},"updated":{"$t":"2019-04-23T13:39:59.209+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cafes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"London"},{"scheme":"http://www.blogger.com/atom/ns#","term":"London 2018"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ottolenghi"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Restaurants"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"40 Hours in London "},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EWhen we were planning our trip to \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2019\/01\/germany-2018-wrap-up.html\"\u003EGermany\u003C\/a\u003E\u0026nbsp;for\u0026nbsp;\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/12\/merry-christmas.html\"\u003EChristmas\u003C\/a\u003E\u0026nbsp;last year, we decided to spend a couple of nights in London on the way back. Sandra had been in London for work before the Germany trip, so we had to fly out of Heathrow anyway, and it's a city that I love!\u0026nbsp;I hadn't visited in over five years, so I was more than keen. Seeing as we'd both spent time in London before, we didn't try and create a frantic itinerary. Accommodation had been booked in advance (of course), and we had two pre-planned activities (one a meal, one a show), but apart from that we were relatively chill. We Googled a few things in the week before the trip, and also decided as we went. We walked a lot, and ate even more. It was only forty hours, but it was great!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003EWe stayed at the \u003Ca href=\"https:\/\/www.ihg.com\/holidayinn\/hotels\/us\/en\/london\/lonrp\/hoteldetail\"\u003E\u003Cb\u003EHoliday Inn Regent's Park\u003C\/b\u003E\u003C\/a\u003E, which was exactly what we needed it to be - in a decent location, clean, reasonably priced and serviceable. I was in charge of booking accommodation in London, and the choice was bloody overwhelming! After going cross-eyed from reading hundreds of Tripadvisor reviews, Airbnb listings and endless Googlemapping, I finally thought to just ask my friend An, who is quite the frequent traveller. He always stays at that Holiday Inn when in London and his description of it was something along the lines of: \"It's not exciting but absolutely fine\". Perfect! Woohoo, decision made.\u003Cbr \/\u003E\u003Cbr \/\u003EWe landed at Heathrow around six-thirty on a Friday evening, and after cabbing into town and checking in to the hotel, walked to a nearby pub for dinner. \u003Ca href=\"https:\/\/www.greeneking-pubs.co.uk\/pubs\/greater-london\/green-man\/menu\/main-menu\" style=\"font-weight: bold;\"\u003EGreen Man\u003C\/a\u003E\u0026nbsp;(383 Euston Rd, Euston Greater London NW1 3AU) was a nice local pub, all cosy and friendly.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/--gvgo235G74\/XJNL9D_4bNI\/AAAAAAACI5s\/sUsk4zJeHLEQDV27Bsbuj4dVCSJlZcQnwCLcBGAs\/s1600\/Fish%2Band%2BChips%2BLondon.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Fish and Chips at Green Man Pub in London\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/--gvgo235G74\/XJNL9D_4bNI\/AAAAAAACI5s\/sUsk4zJeHLEQDV27Bsbuj4dVCSJlZcQnwCLcBGAs\/s1600\/Fish%2Band%2BChips%2BLondon.jpg\" title=\"Fish and Chips at Green Man Pub in London\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003EFish \u0026amp; Chips\u003C\/b\u003E - Chunky beer-battered cod fillet with chips, mushy peas and tartare sauce -\u0026nbsp;\u003Cspan style=\"font-size: 12.8px;\"\u003E£12.99\u003C\/span\u003E\u003Cbr \/\u003E\u003Cb\u003ESteak \u0026amp; Red Wine Pie\u003C\/b\u003E - Slow-cooked British beef in a rich red wine gravy, with roasted baby onions and mushrooms in a hot water crust pastry. With a jug of gravy, seasonal potatoes \u0026amp; mash -\u0026nbsp;\u003Cspan style=\"font-size: 12.8px;\"\u003E£12.29\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe food was delicious too! I ordered fish and chips (mainly because it came with mushy peas, which we don't get here), and Sandra had a terrific traditional beef pie. Both fish and chips were fried perfectly, and I stand by my belief that adding mushy peas makes it healthy. (Ahem). The pie was full of slow-cooked beef in a red wine sauce, and thrillingly for me, was one of those self-standing pies made with a hot water crust pastry. Sandra also enjoyed that it came with mashed potatoes and a JUG of gravy. Winner all around.\u003Cbr \/\u003E\u003Cbr \/\u003EThe next morning, we were up bright and early for breakfast at \u003Cb\u003E\u003Ca href=\"https:\/\/honeyandco.co.uk\/\"\u003EHoney \u0026amp; Co\u003C\/a\u003E\u0026nbsp;\u003C\/b\u003E(25a Warren St, London W1T 5LZ).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rDbPqFDluF0\/XJNwzAGH9rI\/AAAAAAACI74\/oEqarhrrA-UildLCZN4F3c1Qy91yecu9QCLcBGAs\/s1600\/Honey%2Band%2BCo.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Honey and Co London\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-rDbPqFDluF0\/XJNwzAGH9rI\/AAAAAAACI74\/oEqarhrrA-UildLCZN4F3c1Qy91yecu9QCLcBGAs\/s1600\/Honey%2Band%2BCo.jpg\" title=\"Honey and Co London\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHoney \u0026amp; Co\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI hadn't heard of Honey \u0026amp; Co previously, but the week before the trip I was Googlemapping the hotel, and I noticed a little food symbol nearby with the name \"Honey \u0026amp; Co\" and thought it sounded interesting. I looked it up, and learned that the owners previously worked for Ottolenghi before branching off and opening their own place. Decision made! (If I hadn't come across this place, we would taken the Tube or a cab to one of \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2013\/06\/london-2013-ottolenghi-notting-hill.html\"\u003EOttolenghi's cafes\u003C\/a\u003E, but obviously this was far easier, and I got to try somewhere new).\u003Cbr \/\u003E\u003Cbr \/\u003EHoney \u0026amp; Co is a cute little cafe \/ restaurant serving Middle Eastern food. At breakfast they offer a range of cooked savoury breakfast dishes, and have a display of house made cakes. They also serve one made-to-order dessert at breakfast time. (More on that shortly).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-XaT9iC1e0cQ\/XJV0JBsWLTI\/AAAAAAACI8w\/Lp4nY_tPiLkM3cAEefPbJ45mXj521wARACLcBGAs\/s1600\/Honey%2Band%2BCo%2BShakshuka.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Shakshuka at Honey \u0026amp; Co\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-XaT9iC1e0cQ\/XJV0JBsWLTI\/AAAAAAACI8w\/Lp4nY_tPiLkM3cAEefPbJ45mXj521wARACLcBGAs\/s1600\/Honey%2Band%2BCo%2BShakshuka.jpg\" title=\"Shakshuka at Honey \u0026amp; Co\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003EShakshuka\u003C\/b\u003E - 2 Cornish farm eggs baked in a tomato sauce served with coriander zehug \u0026amp; milk bun - £11.50\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESandra's breakfast order was an excellent shakshuka. The eggs were cooked just right - all lovely and runny - and the tomato sauce was rich and spicy. Perfect for dunking that bread! The fresh and pungent coriander and garlic zehug really lifted the dish.\u003Cbr \/\u003E\u003Cbr \/\u003EI went off the breakfast menu, ordering the cold cheesecake with kadaif pastry and raw Essex honey. It seemed to be a signature dish, and I figured that if they were specifically offering that particular made-to-order dessert at breakfast (and that dessert only), then there must be a pretty big demand for it and therefore it must be good. My reasoning was right. It was incredible!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-s-3-CngLtMw\/XJNwTYPcFeI\/AAAAAAACI7w\/RpfVa7OReSw3f_KHLI68hftY5a5TeRfhgCLcBGAs\/s1600\/Kadaifi%2BCheesecake%2BHoney%2Band%2BCo.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kadaif Cheesecake, Honey and Co\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-s-3-CngLtMw\/XJNwTYPcFeI\/AAAAAAACI7w\/RpfVa7OReSw3f_KHLI68hftY5a5TeRfhgCLcBGAs\/s1600\/Kadaifi%2BCheesecake%2BHoney%2Band%2BCo.jpg\" title=\"Kadaif Cheesecake, Honey and Co\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cb\u003ECold cheesecake\u003C\/b\u003E, Kadaif pastry, raw Essex honey - £7.5\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe disk of kadaif pastry was lovely and crisp, and that cream was so wonderful! I later learned that the cheesecake mix actually has feta in it, as well as the more usual cream cheese. It's very rich and has the best creamy texture and tang. I also loved the sweetness and fragrance from the honey, the crunch of the well-toasted almonds, and the fresh pops of blueberries. It was absolute perfection and I'm so glad I ordered it rather than being conventional and going for an actual \"breakfast\" dish.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003EJust down the road from Honey \u0026amp; Co is\u0026nbsp;\u003Ca href=\"https:\/\/honeyandco.co.uk\/honey-spice\/\"\u003E\u003Cb\u003EHoney \u0026amp; Spice\u003C\/b\u003E\u003C\/a\u003E (52 Warren St, London W1T 5NJ), a sweet little grocery store from the same team, so we popped in for a look after our meal.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-c3yUfN-jFvM\/XJNOqNVEDhI\/AAAAAAACI6A\/CxX4fOpxmygv2ZzePMNW8vO4NvCSXDtbQCLcBGAs\/s1600\/Honey%2Band%2BSpice.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Honey and Spice London\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-c3yUfN-jFvM\/XJNOqNVEDhI\/AAAAAAACI6A\/CxX4fOpxmygv2ZzePMNW8vO4NvCSXDtbQCLcBGAs\/s1600\/Honey%2Band%2BSpice.jpg\" title=\"Honey and Spice London\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/honeyandco.co.uk\/honey-spice\/\"\u003EHoney and Spice\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThey sell Middle Eastern groceries (think spice mixes, kadaif pastries), cookies, jams, wine, and the like, as well as kitchenwares and cookbooks. They also have a salad display and do takeaway savoury meals. I liked their cake display - the white chocolate and tahini babka looked particularly tempting! I think this would be a nice spot to drop in for a coffee and cake.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-D95h-unv2OA\/XJNOpztjnbI\/AAAAAAACI58\/eGM_ZrfQK_gRaYdrpxzOnmgAPrJO6Ni4wCLcBGAs\/s1600\/Honey%2Band%2BSpice%2BLondon.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Honey and Spice London\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/-D95h-unv2OA\/XJNOpztjnbI\/AAAAAAACI58\/eGM_ZrfQK_gRaYdrpxzOnmgAPrJO6Ni4wCLcBGAs\/s1600\/Honey%2Band%2BSpice%2BLondon.jpg\" title=\"Honey and Spice London\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECakes at \u003Ca href=\"https:\/\/honeyandco.co.uk\/honey-spice\/\"\u003EHoney \u0026amp; Spice\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe same team also have a third venue in the same area, \u003Cb\u003E\u003Ca href=\"https:\/\/honeyandco.co.uk\/category\/smoke\/\"\u003EHoney \u0026amp; Smoke\u003C\/a\u003E\u003C\/b\u003E, a much larger Middle Eastern grill house and restaurant. Incidentally, I had considered Honey \u0026amp; Smoke for dinner on our first night, as I thought the menu looked really appealing, but Sandra enjoys neither honey nor smoke, so she vetoed that idea pretty quickly! I'll keep it in mind for a future visit.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter breakfast, we had a slow stroll down \u003Cb\u003ETottenham Court Road and onto Oxford street\u003C\/b\u003E, popping into shops and building up an appetite for lunch.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-gTRDM22_TlE\/XJNQhSv1ylI\/AAAAAAACI6Q\/WJxKQXnfrTEGpPp6kjit11R1Ll3ETKThwCLcBGAs\/s1600\/Oxford%2BStreet%2BLondon.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Oxford Street London\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-gTRDM22_TlE\/XJNQhSv1ylI\/AAAAAAACI6Q\/WJxKQXnfrTEGpPp6kjit11R1Ll3ETKThwCLcBGAs\/s1600\/Oxford%2BStreet%2BLondon.jpg\" title=\"Oxford Street London\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EOxford Street\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFor lunch, we went to\u0026nbsp;\u003Ca href=\"https:\/\/ottolenghi.co.uk\/rovi\" style=\"font-weight: bold;\"\u003ERovi\u003C\/a\u003E\u0026nbsp;(59 Wells St, London W1A 3AE)! I couldn't NOT have at least one Ottolenghi meal while in London! And yes, this was one of our pre-booked activities. Rovi is Ottolenghi's newest restaurant, in FitzROVIa (geddit?). The menu is vegetable-forward, but not exclusively vegetarian, and also focuses on fermentation techniques and cooking over fire. It was quite chic and upmarket (especially the gorgeous central bar!), but still warm and relaxed. I'll just show a couple of highlights from the meal here.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-i56an28Vg98\/XJNRq7paSJI\/AAAAAAACI6c\/WVJvLF2h9hAVWK0ItTtrzi9tSy5VieZEQCLcBGAs\/s1600\/Lobster%2BCrumpet%2Bat%2BRovi.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Lobster Crumpet at Rovi\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-i56an28Vg98\/XJNRq7paSJI\/AAAAAAACI6c\/WVJvLF2h9hAVWK0ItTtrzi9tSy5VieZEQCLcBGAs\/s1600\/Lobster%2BCrumpet%2Bat%2BRovi.jpg\" title=\"Lobster Crumpet at Rovi\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELobster crumpet with kumquat and chilli sauce £8 at\u0026nbsp;\u003Ca href=\"https:\/\/ottolenghi.co.uk\/rovi\"\u003ERovi\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ELobster crumpet. How could I not? I found the crumpet itself just slightly on the oily side, but other than that really enjoyed this. The sturdy doughiness of the crumpet, the luscious lobster meat and the toastiness of the sesame seed coating. It had a nice crispness on the outside (I believe it was deep fried), and the sharp kumquat and chilli sauce freshened it up and prevented it from being overly rich.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HT3Cs-uYSAg\/XJNUe9PpsSI\/AAAAAAACI6s\/E1gGoGCwGwkiDeVjmZaRiPsWf9PWm_UBgCLcBGAs\/s1600\/Celeriac%2BShawarma%2BRovi.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Celeriac Shawarma at Rovi\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-HT3Cs-uYSAg\/XJNUe9PpsSI\/AAAAAAACI6s\/E1gGoGCwGwkiDeVjmZaRiPsWf9PWm_UBgCLcBGAs\/s1600\/Celeriac%2BShawarma%2BRovi.jpg\" title=\"Celeriac Shawarma at Rovi\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECeleriac Shawarma, bkeila, fermented tomato -\u0026nbsp;£14.50 at\u0026nbsp;\u003Ca href=\"https:\/\/ottolenghi.co.uk\/rovi\" style=\"font-size: 12.8px;\"\u003ERovi\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOf course, we had to order the famous celeriac shawarma. It's difficult to photograph, but absolutely wonderful to eat. Inside the crisp and fluffy house made pita were six-hour slow cooked celeriac, bkelia spinach sauce, fried onion and a heavy dusting of fragrant dry spices (primarily turmeric that I could notice), but for me, the star of the show was that fermented tomato and chilli sauce. It was one of the best chilli sauces I've ever eaten, with a wonderful flavour and a lovely hum of heat. I would buy bottles of this sauce!\u003Cbr \/\u003E\u003Cbr \/\u003EIs anyone keen on seeing the meal at Rovi blogged in full? Let me know in the comments!\u003Cbr \/\u003E\u003Cbr \/\u003EAfter eating lunch we were kinda stuck for ideas on what to do. We were seeing a show that night at seven-thirty, but other than that had no plans. We were too tired to keep shopping or visit a tourist attraction, and were certainly too full to go for coffee or squeeze in an afternoon tea. Being winter we didn't really want to go sit in a park either. But then Sandra had the brilliant idea to go see a West End show matinee. \u003Cb\u003EKinky Boots\u003C\/b\u003E, to be specific. She'd seen it twice before (including once in London about three weeks prior), and loved it, and was more than happy to see it again. She bought the tickets on her phone while we were still sitting at Rovi, we then took a relaxed stroll down to the Adelphi Theatre, picked up our tickets and then spent the next two hours being entertained by the amazing Simon Anthony Rhoden and the cast of Kinky Boots. It was so good! Definitely recommend. And it was the perfect way to spend the afternoon.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Kw-WHprsXtw\/XJNZ-q6ZCiI\/AAAAAAACI68\/9G526w2PjQUsTMu68TZCkhI_9msG9IGwgCLcBGAs\/s1600\/Kinky%2BBoots%2BLondon.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kinky Boots London\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-Kw-WHprsXtw\/XJNZ-q6ZCiI\/AAAAAAACI68\/9G526w2PjQUsTMu68TZCkhI_9msG9IGwgCLcBGAs\/s1600\/Kinky%2BBoots%2BLondon.jpg\" title=\"Kinky Boots London\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EKinky Boots, Adelphi Theatre\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAfter the show, we took a long slow walk past Trafalgar Square and Buckingham Palace, towards the Victoria Palace Theatre, where we were seeing our second show that day, Hamilton!\u003Cbr \/\u003E\u003Cbr \/\u003EDinner that night was, unfortunately, not great. There was no pre-planning whatsoever; we just needed something near the theatre. We wandered around the nearby Cardinal Place retail and office development, and ended up at\u0026nbsp;\u003Cb\u003E\u003Ca href=\"https:\/\/www.zizzi.co.uk\/\"\u003EZizzi\u003C\/a\u003E\u003C\/b\u003E (15 Cardinal Walk, Westminster, London SW1E 5JE), an Italian chain. They have a huge menu with a big variety of pizzas and pasta, and on the night we were there, it was very busy with a buzzing atmosphere.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-IMWBB28Ewbg\/XJNcnmZEe7I\/AAAAAAACI7M\/h1aY384Lk0EJ44H0HHpoeSzaYn3R9vEXQCLcBGAs\/s1600\/Random%2BLondon%2BPasta.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pasta Della Casa, Zizzi\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-IMWBB28Ewbg\/XJNcnmZEe7I\/AAAAAAACI7M\/h1aY384Lk0EJ44H0HHpoeSzaYn3R9vEXQCLcBGAs\/s1600\/Random%2BLondon%2BPasta.jpg\" title=\"Pasta Della Casa, Zizzi\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPasta Della Casa - Oven-baked casareccia pasta, roasted chicken, pancetta, baby spinach \u0026amp; riserva cheese, all in a creamy mushroom sauce.\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe pasta dish I ordered was, frankly, quite poor. It sounded nice - oven baked casarecce pasta, with roasted chicken, pancetta, baby spinach and cheese, all in a creamy mushroom sauce. Despite the presence of so many strongly flavoured items, the pasta was somehow uniformly bland, and didn't have any of that golden cheesy topping I was hoping for. Oh well. The other pasta dishes we saw going to other tables all looked and smelled good; so maybe I just ordered a dud dish. Sandra got a woodfired thin-crust pizza, which was actually really nice, all crispy and flavourful. So if you do happen to visit, I can recommend getting a pizza but would avoid that particular pasta dish.\u003Cbr \/\u003E\u003Cbr \/\u003EUnfortunately I didn't get a photo of the pizza, because the meal became unexpectedly very stressful and we completely lost our appetite. (I must emphasise this was through NO fault of the restaurant at all!) You see, the Hamilton show has this paperless ticketing system \u003Ca href=\"https:\/\/www.theguardian.com\/stage\/2017\/dec\/10\/hamilton-west-west-end-war-with-ticket-touts-prices-soar\"\u003Eto prevent scalping\u003C\/a\u003E, where you don't receive an actual ticket, but instead, you need to bring your confirmation email, ID and the card you paid with, and you get given a ticket at the venue. During our meal, we realised that we no longer had the card we paid with, and it started to dawn on us that we might not be let in to the show. We frantically read through the terms and conditions online, and they were very clear - no card, no entry. If, for example, the card expires or is lost or stolen after purchasing the tickets and before the show, it is the customer's responsibility to call Ticketmaster \u003Ci\u003Eduring business hours\u003C\/i\u003E\u0026nbsp;to update their details. FARK.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003EWe'd purchased our Hamilton tickets months in advance. They were £250. EACH. We had been fans of Hamilton for ages and were so excited that we had an opportunity to see it! We only had forty hours in London, and even if we had more time, it was a sold-out run. Was I throwing away... my... shot?\u003Cbr \/\u003E\u003Cbr \/\u003EWe ate what we could of our meals, and then rushed to the theatre, where the queue to get in was already snaking around the block. We found an usher, told him that we no longer had our card, and before we could even ask any questions, he simply handed us a token and explained that it would be fine, we just needed to join the queue, and when we got to the front, show our token and we'd be directed to a different desk, where we'd show our ID and they'd give us our tickets. OMG. His explanation was spot on and it ended up being absolutely fine, thank goodness! I swear to God it felt like we couldn't exhale until we had those tickets in our hands! We were so lucky, but moral of the story: make sure you read all your terms and conditions in advance and be prepared!\u003Cbr \/\u003E\u003Cbr \/\u003EOf course, \u003Cb\u003EHamilton\u003C\/b\u003E was amazing, everything we were hoping it would be and more! Hooray! (You can read more gushing details in my latest\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/01\/current-obsessions-8.html\"\u003ECurrent Obsessions post\u003C\/a\u003E).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ryr1qZGxDiI\/XJa_089I5_I\/AAAAAAACI_I\/qQN1v5SHBrUTl19JXpz4VqH1-hXq2it2ACLcBGAs\/s1600\/victoria-palace-theatre-hamilton.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"409\" data-original-width=\"728\" height=\"359\" src=\"https:\/\/3.bp.blogspot.com\/-ryr1qZGxDiI\/XJa_089I5_I\/AAAAAAACI_I\/qQN1v5SHBrUTl19JXpz4VqH1-hXq2it2ACLcBGAs\/s640\/victoria-palace-theatre-hamilton.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EVictoria Palace Theatre\u003Cbr \/\u003EPhoto source: \u003Ca href=\"https:\/\/www.delfontmackintosh.co.uk\/theatres\/victoria-palace-theatre\/index.php\"\u003EDelfont Mackintosh Theatres website\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAfter the show, we just took a cab back to the hotel, packed up and slept, completely exhausted. We flew out first thing in the morning. Phew!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ETicket snafu aside, it was such a great short break! Delicious food, culture and fun. We sure fit a lot into those forty hours!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003EWhat would your must-visit places in London be for a short trip? Do you like musicals? Cheesecake for breakfast - yes or yes?\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/1009126983012361638\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/04\/40-hours-in-london.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/1009126983012361638"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/1009126983012361638"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/04\/40-hours-in-london.html","title":"40 Hours in London "}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/--gvgo235G74\/XJNL9D_4bNI\/AAAAAAACI5s\/sUsk4zJeHLEQDV27Bsbuj4dVCSJlZcQnwCLcBGAs\/s72-c\/Fish%2Band%2BChips%2BLondon.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-3703559439340087774"},"published":{"$t":"2019-02-14T08:27:00.000+11:00"},"updated":{"$t":"2019-02-14T08:27:44.483+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"}],"title":{"type":"text","$t":"Lemon Cheesecake Pudding Cups"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ELemon cheesecake pudding cups. These impressive desserts are deceptively simple - we have a sprinkling of buttery biscuit crumbs, topped with a light and lemony cream cheese mousse. It's summer in a glass!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1s2Mwf1bytA\/XCNXA3utm5I\/AAAAAAACFLQ\/2MHtYWR6Rn4rIvLZwc-O3yybysQKd_CEACLcBGAs\/s1600\/Lemon%2BCheesecake%2BPudding%2BCups%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"788\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-1s2Mwf1bytA\/XCNXA3utm5I\/AAAAAAACFLQ\/2MHtYWR6Rn4rIvLZwc-O3yybysQKd_CEACLcBGAs\/s1600\/Lemon%2BCheesecake%2BPudding%2BCups%2B3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELemon Cheesecake Pudding Cups\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI love making desserts for friends*, and I usually go for something like a whole pie or cake, to be sliced and shared at the table. Some favourites: a \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2016\/03\/sarahs-favourite-cheesecake.html\"\u003Ebaked cheesecake\u003C\/a\u003E, my\u0026nbsp;\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/04\/heavenly-cheesecake.html\"\u003Eno-bake heavenly cheesecake\u003C\/a\u003E, an\u0026nbsp;\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/09\/apple-crumble-pie.html\"\u003Eapple crumble pie\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2017\/09\/nigella-lawsons-cherry-pie.html\"\u003ENigella's cherry pie\u003C\/a\u003E, my \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/12\/cherry-slab-pie.html\"\u003Echerry slab pie\u003C\/a\u003E, a \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/11\/cardamom-tahini-pumpkin-pie.html\"\u003Ecardamom-tahini pumpkin pie\u003C\/a\u003E...\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHowever, sometimes it's nice to do something a bit more desserty, and I think these dinky little pudding cups are super cute! I also like the idea that you'll have your little dessert, enjoy it, and then you move on - no slices of cake or pie staring at you from the fridge for the next week. The recipe below makes two portions, and it's easily scaled up or down depending on how many you'd like to make. (A quick tip if you'd like to halve this recipe for a single portion, you absolute champion: 1\/4 cup is 62.5ml, so roughly 4x15ml tablespoons. Half of a 1\/4 cup is 2x15ml tablespoons - boom).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003EThese lemon cheesecake pudding cups are, as the name implies, a light and creamy lemon cheesecake-flavoured mousse, served in individual cups. I also include a layer of biscuit crumbs - the best part of a cheesecake! The whole recipe, really, is a supremely low-effort but high-reward take on a cheesecake. (Of course, when I call them \"pudding\", I'm referring to the American or Italian style of pudding or \u003Ci\u003Ebudino\u003C\/i\u003E\u0026nbsp;- i.e. a cold and creamy mousse - rather than a British-style baked pudding.)\u003Cbr \/\u003E\u003Cbr \/\u003ESo, to make these you simply mix some biscuit crumbs (Graham crackers or Digestives) with a little butter and a pinch of cinnamon, and spoon them into your serving glasses. The moussey topping is a mixture of whipped cream, cream cheese, icing sugar and lemon curd. Too easy! I made lemon curd from scratch (and the recipe for the curd is included below), to make use of some gorgeous organic lemons that \u003Ca href=\"https:\/\/www.prahranmarket.com.au\/ways-with-capsicum-fennel-and-lemon-by-the-a-team\/\"\u003EPrahran Market\u003C\/a\u003E gifted me as part of my most recent round of creating recipes for \u003Ca href=\"https:\/\/www.prahranmarket.com.au\/ways-with-capsicum-fennel-and-lemon-by-the-a-team\/\"\u003EThe A-Team\u003C\/a\u003E. However, to make this even easier you could definitely use store-bought lemon curd.\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-aptRbmn2C2E\/XCNUR9NuF_I\/AAAAAAACFKA\/BHzC2iz8s4oPKsdvN4kFQ40oMLtCtiznwCLcBGAs\/s1600\/Lemon%2BCheesecake%2BPudding%2BCups%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-aptRbmn2C2E\/XCNUR9NuF_I\/AAAAAAACFKA\/BHzC2iz8s4oPKsdvN4kFQ40oMLtCtiznwCLcBGAs\/s1600\/Lemon%2BCheesecake%2BPudding%2BCups%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELemon Cheesecake Pudding Cups\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cspan style=\"text-align: justify;\"\u003EI guess I think of these as the dessert version of the\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2019\/01\/lemon-and-thyme-gin-sour.html\" style=\"text-align: justify;\"\u003Elemon and thyme gin sours\u003C\/a\u003E\u003Cspan style=\"text-align: justify;\"\u003E\u0026nbsp;I shared a little while ago. And as I type this, it occurs to me that you could 100% serve them together if you're a lemon fiend! Enjoy!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ELemon Cheesecake Pudding Cups\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPudding Cups recipe by Sarah Cooks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ELemon Curd recipe adapted from Nigella Lawson's\u0026nbsp;\u003Ci\u003EHow to Eat\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EFor the lemon curd\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E2 lemons, preferably organic\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E2 eggs\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E2 egg yolks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E150 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E100 grams unsalted butter\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EFor the pudding cups\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E10 grams butter\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E6 tablespoons graham cracker or digestive biscuit crumbs (approx. 35-40 grams)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 pinch cinnamon\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 cup cream\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E60 grams cream cheese, at room temperature\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E3 tablespoons icing sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 cup lemon curd\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETo serve: berries, lemon slices and extra whipped cream\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003ETo make the lemon curd\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EZest and juice the lemons. Place the zest and juice into a heavy based saucepan. Add the eggs, caster sugar and butter. Place on a low heat, and cook, stirring all the while, until the mixture has thickened and become smooth. Place the lemon curd into a sterilised jar and keep in the fridge. You will need 1\/4 cup of the lemon curd for the pudding cups.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003ETo make the pudding cups\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMelt the butter, and stir in the biscuit crumbs and cinnamon. Divide the mixture between two serving cups and set aside.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EWhip the cream to soft peaks. Set aside.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBeat together the cream cheese and icing sugar. Fold in the whipped cream and 1\/4 cup lemon curd.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EDivide the mixture between the serving cups. If you are not serving straight away, cover with clingfilm and refrigerate.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EJust before serving, decorate the pudding cups with extra whipped cream, berries and lemon slices.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 2\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E*and yes, by \"friends\" I sometimes mean just me and Sandra, watching re-runs of Great British Bake-Off and Nigella Bites on a Saturday night"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/3703559439340087774\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/02\/lemon-cheesecake-pudding-cups.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3703559439340087774"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3703559439340087774"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/02\/lemon-cheesecake-pudding-cups.html","title":"Lemon Cheesecake Pudding Cups"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-1s2Mwf1bytA\/XCNXA3utm5I\/AAAAAAACFLQ\/2MHtYWR6Rn4rIvLZwc-O3yybysQKd_CEACLcBGAs\/s72-c\/Lemon%2BCheesecake%2BPudding%2BCups%2B3.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-3769088471737286816"},"published":{"$t":"2018-04-19T08:12:00.000+10:00"},"updated":{"$t":"2018-04-19T08:12:23.873+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"}],"title":{"type":"text","$t":"Heavenly Cheesecake"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IV8KwWFvw4w\/WtLgK35ERwI\/AAAAAAACAjU\/Gf8-JjNefCoS2oyMyp5GfmHZm9c4aHZZwCLcBGAs\/s1600\/Heavenly%2BCheesecake%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-IV8KwWFvw4w\/WtLgK35ERwI\/AAAAAAACAjU\/Gf8-JjNefCoS2oyMyp5GfmHZm9c4aHZZwCLcBGAs\/s1600\/Heavenly%2BCheesecake%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHeavenly Cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EHeavenly cheesecake! We're talking a crunchy buttery biscuit base, topped with a lusciously creamy and tangy mixture of vanilla-scented cream cheese and Greek yogurt, and a scattering of fresh fruit. It's super easy and looks and tastes heavenly!\u003Cbr \/\u003E\u003Cbr \/\u003EThis heavenly cheesecake was my dessert of choice at a \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/04\/easter-weekend.html\"\u003Edinner party we held on Easter Saturday\u003C\/a\u003E. I wanted something delicious and decadent, but\u0026nbsp;still quick to make, as I had a few other dishes to make and didn't want to spend all day in the kitchen. All boxes ticked! My \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/02\/chocolate-pudding-pie.html\"\u003Ehuge stash of graham crackers\u003C\/a\u003E\u0026nbsp;in the pantry was further incentive.\u003Cbr \/\u003E\u003Cbr \/\u003EYou may remember I made this cheesecake \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2009\/09\/mid-week-dinner-party.html\"\u003Enine years ago\u003C\/a\u003E for a \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2009\/09\/mid-week-dinner-party.html\"\u003Emid-week dinner party\u003C\/a\u003E. It was a winner then, and it's still a winner now. It was high time that I wrote up the recipe! It's essentially a riff on Joanna Weinberg's deconstructed cheesecake, from her lovely book \u003Ca href=\"https:\/\/www.bloomsbury.com\/uk\/how-to-feed-your-friends-with-relish-9781408835982\/\" style=\"font-style: italic;\"\u003EHow to Feed your Friends with Relish\u003C\/a\u003E, with a few tweaks from me for added deliciousness.\u003Cbr \/\u003E\u003Cbr \/\u003EThe base is simply a mixture of biscuit crumbs, melted butter and cinnamon. (I used pre-crumbed graham crackers, but crush your own Digestives or other plain biscuits if you can't find graham crackers). Press the mixture into the base of a 22cm tart tin and then bake for 10 minutes. Easy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Mbn6-voKRv4\/WtLi_ObUF2I\/AAAAAAACAjo\/yRbgicoRLwQPJq3s--bYot6DlVL8DellgCLcBGAs\/s1600\/Graham%2BCracker%2BCrust.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/-Mbn6-voKRv4\/WtLi_ObUF2I\/AAAAAAACAjo\/yRbgicoRLwQPJq3s--bYot6DlVL8DellgCLcBGAs\/s1600\/Graham%2BCracker%2BCrust.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGraham cracker base\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI love the pretty shape you get from a fluted tart tin, but any round tin will do.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-AQhgJaDVZH8\/WtLi-v7mdmI\/AAAAAAACAjg\/p8T-55rhuD8xD7Kblinp8uM2liFXhE41ACLcBGAs\/s1600\/Graham%2BCracker%2BCrust%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-AQhgJaDVZH8\/WtLi-v7mdmI\/AAAAAAACAjg\/p8T-55rhuD8xD7Kblinp8uM2liFXhE41ACLcBGAs\/s1600\/Graham%2BCracker%2BCrust%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGraham Cracker base\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETo make the topping, you simply beat together equal weights of cream cheese and Greek yogurt, with some sugar and vanilla. (I used vanilla bean paste because I love the flecks of vanilla seed throughout the mixture). Come to think of it, a little lemon zest might be a nice addition. Next time. The mixture is thick and creamy with a lovely dollop to it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-XKi1BAiLtaY\/WtLi-5IlCsI\/AAAAAAACAjk\/FSIxsDAz46MYxGgEc-h6tFupIS0lWkgegCLcBGAs\/s1600\/Heavenly%2BCheesecake%2BComponents%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-XKi1BAiLtaY\/WtLi-5IlCsI\/AAAAAAACAjk\/FSIxsDAz46MYxGgEc-h6tFupIS0lWkgegCLcBGAs\/s1600\/Heavenly%2BCheesecake%2BComponents%2B2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaked base, filling, raspberries\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rdL9ZdorNTo\/WtLjBtheK6I\/AAAAAAACAjw\/AcWwMmeC-fsLQHiRgSJh2BIoNv9FO1RegCLcBGAs\/s1600\/Heavenly%2BCheesecake%2BComponents.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-rdL9ZdorNTo\/WtLjBtheK6I\/AAAAAAACAjw\/AcWwMmeC-fsLQHiRgSJh2BIoNv9FO1RegCLcBGAs\/s1600\/Heavenly%2BCheesecake%2BComponents.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaked base, raspberries, topping\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOnce the base is baked and cooled, you can assemble it. It's really just a matter of spreading the mixture haphazardly over the base. You don't need to make it too even; in fact the undulating waves of cream cheese are what make the cheesecake look so pretty. (And it's the cake's cloud-like appearance that led to me calling it a \"heavenly\" cheesecake).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-hV8pIRbn45w\/WtLjBj8detI\/AAAAAAACAjs\/F9TR72h0x-gI7rvVNnT99h5MxlTgK6lfgCLcBGAs\/s1600\/Heavenly%2BCheesecake%2Bready%2Bfor%2Bfruit.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/-hV8pIRbn45w\/WtLjBj8detI\/AAAAAAACAjs\/F9TR72h0x-gI7rvVNnT99h5MxlTgK6lfgCLcBGAs\/s1600\/Heavenly%2BCheesecake%2Bready%2Bfor%2Bfruit.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHeavenly cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ERaspberries are one of my favourite fruits, and this cheesecake is a wonderful way to use them - even now, in April, there seem to be lots of gorgeous late-season raspberries in the shops. I'm thinking other berries would be lovely too. I've used \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2009\/09\/mid-week-dinner-party.html\"\u003Estrawberries\u003C\/a\u003E before, with great success. Or in winter, some jarred fruit - apricots or sour cherries would be divine. One thing to note is that the cheesecake mixture is not overly sweet; if your fruit is quite sour, you might want to add some more sugar to the mixture. (Or dust with icing sugar before serving).\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-w8pbrxLyCbI\/WsNsQF6O8oI\/AAAAAAACAf0\/3VEG7mdR4Po_EqsoJONnHmkGBH6_tA3_gCPcBGAYYCw\/s1600\/Heavenly%2BCheesecake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-w8pbrxLyCbI\/WsNsQF6O8oI\/AAAAAAACAf0\/3VEG7mdR4Po_EqsoJONnHmkGBH6_tA3_gCPcBGAYYCw\/s1600\/Heavenly%2BCheesecake.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EHeavenly Cheesecake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003EAnd that's it! It went down a treat. Surprisingly, we had some leftovers, and they held up very well over the next few days in the fridge - the base remained crisp and the topping kept its shape. Quick and easy to make, looks beautiful and impressive, incredibly delicious. Enjoy!\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EHeavenly Cheesecake\u003C\/b\u003E\u003Cbr \/\u003EA recipe by Sarah Cooks\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the base\u003C\/b\u003E\u003Cbr \/\u003E250 grams graham cracker crumbs (or use Digestive biscuits)\u003Cbr \/\u003E120 grams butter, melted\u003Cbr \/\u003E1\/2 teaspoon cinnamon\u003Cbr \/\u003E\u003Cb\u003EFor the topping\u003C\/b\u003E\u003Cbr \/\u003E300 grams cream cheese, at room temperatures\u003Cbr \/\u003E50 grams caster sugar\u003Cbr \/\u003E1\/2 teaspoon vanilla bean paste\u003Cbr \/\u003E300 grams greek yogurt\u003Cbr \/\u003E150 grams fresh raspberries, or other fruit of your choice\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 180C.\u003Cbr \/\u003ETo make the base, mix together the graham cracker crumbs, butter and cinnamon. Press into the base of a 22cm tart tin. Bake for 10 minutes, then place the tin on a rack to cool completely.\u003Cbr \/\u003ETo make the topping, beat the cream cheese in an electric mixer until softened and smooth. Add the caster sugar and vanilla bean paste and beat to combine. Switch to a wooden spoon and fold in the Greek yogurt.\u003Cbr \/\u003ETo assemble, transfer the biscuit base from the tart tin to a serving plate. Spoon over the cream cheese mixture and spread it with a palette knife or large metal spoon in a wavy fashion. Scatter with the raspberries.\u003Cbr \/\u003EMakes 8 servings\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMore cheesecake posts for your enjoyment:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2007\/02\/awesome-german-cheesecake.html\"\u003EAwesome German Cheesecake\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2010\/05\/japanese-cheesecake.html\"\u003EJapanese Cheesecake\u003C\/a\u003E\u0026nbsp;(one of those light \u0026amp; fluffy ones)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2013\/06\/chocolate-cheesecake-brownies.html\"\u003EChocolate Cheesecake Brownies\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2015\/03\/avocado-and-lime-cheesecake-gluten-free.html\"\u003EAvocado and Lime Cheesecake\u003C\/a\u003E\u0026nbsp;(vegan, dairy free, gluten free)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2016\/03\/sarahs-favourite-cheesecake.html\"\u003ESarah's Favourite Cheesecake\u003C\/a\u003E\u0026nbsp;(a gorgeous, rich baked cheesecake with a biscuit base)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2018\/02\/chocolate-pudding-pie.html\"\u003EChocolate Pudding Pie\u003C\/a\u003E\u0026nbsp;(not technically a cheesecake, but it does have a graham cracker base)\u003C\/li\u003E\u003C\/ul\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/3769088471737286816\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/04\/heavenly-cheesecake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3769088471737286816"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3769088471737286816"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2018\/04\/heavenly-cheesecake.html","title":"Heavenly Cheesecake"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-IV8KwWFvw4w\/WtLgK35ERwI\/AAAAAAACAjU\/Gf8-JjNefCoS2oyMyp5GfmHZm9c4aHZZwCLcBGAs\/s72-c\/Heavenly%2BCheesecake%2B2.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-4448210768130412281"},"published":{"$t":"2017-05-25T08:04:00.002+10:00"},"updated":{"$t":"2017-06-12T00:09:00.503+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheesecake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigella"}],"title":{"type":"text","$t":"Cocoa Sour Cream Cake with Chocolate Cheesecake Icing and Raspberry Whipped Cream"},"content":{"type":"html","$t":"\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-WQ9BNhZkid4\/WRwzVdzQrxI\/AAAAAAAB9Fw\/hfRG6MRk-kkvtCMU_7rI779lPwr4DuSyACLcB\/s1600\/IMG_0968%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-WQ9BNhZkid4\/WRwzVdzQrxI\/AAAAAAAB9Fw\/hfRG6MRk-kkvtCMU_7rI779lPwr4DuSyACLcB\/s1600\/IMG_0968%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECocoa sour cream cake with chocolate cheesecake icing and raspberry whipped cream\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHey hey! Here's my birthday cake! For my birthday slumber party (the queen of all the parties), I really wanted to make something special, a really proper cake. Not a simple loaf cake, not cupcakes, not \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2014\/05\/nigella-lawsons-chocolate-cloud-cake.html\"\u003Ean elegant sunken chocolate cake\u003C\/a\u003E, not a tart, not a pavlova, but a real \u003Ci\u003Ebirthday\u003C\/i\u003E cake - all layers and fancy frosting and pretty decorations. (On reflection, I realise we didn't have birthday candles and we didn't sing - but I'm ok with that).\u003C\/div\u003E\u003Cbr \/\u003EIt was always going to be a chocolate layer cake, but it took me a little while to decide on which specific cake to bake. My first idea was to try a gluten free chocolate layer cake so that my coeliac friend Jess could get a look in, but after a quick search on Pinterest and Google, I realised I was in way over my head. (Xanthum gum? Recipes that will only work with a specific brands of gluten free flour mix? HALP). Jess isn't super keen on cake anyway, so I decided to stick to a regular, full-of-delicious-gluten chocolate cake, and I made her a special gluten-free lemon slice, as I know it's something she's missed since her coeliac diagnosis. (Super easy - anyone want the recipe?)\u003Cbr \/\u003E\u003Cbr \/\u003ESo, which cake recipe? You may know that I'm just a little bit obsessed with \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2012\/09\/beatrix-north-melbourne.html\"\u003EBeatrix\u003C\/a\u003E, in North Melbourne. All their cakes are deeply fabulous, but a current favourite is Nat's cocoa sour cream cake with chocolate cheesecake icing. I bought a slice for last year's birthday, and it's glorious. So I used that idea as my starting point, and made a simplified (two layers only, not four), homespun version of her wonderful original.\u003Cbr \/\u003E\u003Cbr \/\u003EFlicking through my recipe books, I realised that I already have a tried-and-tested recipe for a cocoa sour cream cake - \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2010\/03\/nigella-lawsons-chocolate-fudge-cake.html\"\u003ENigella's chocolate fudge cake\u003C\/a\u003E, from \u003Ci\u003ENigella Bites\u003C\/i\u003E, which I must have made at least a dozen times by now. It's good. It's real good. Decision made.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-34SWmEkMRBM\/WSGOQeMoWOI\/AAAAAAAB9H0\/8LPAbcBWHlILuXEUaQiPcnUR3L6LmIHGQCLcB\/s1600\/Untitled-2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-34SWmEkMRBM\/WSGOQeMoWOI\/AAAAAAAB9H0\/8LPAbcBWHlILuXEUaQiPcnUR3L6LmIHGQCLcB\/s1600\/Untitled-2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECakes, ready for baking\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-3QgyY1Y8Ibk\/WSGOSIQ25AI\/AAAAAAAB9H4\/YOwZsTvhXuMsffYp9vicAtpn7q3RnmMHACLcB\/s1600\/IMG_0921%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-3QgyY1Y8Ibk\/WSGOSIQ25AI\/AAAAAAAB9H4\/YOwZsTvhXuMsffYp9vicAtpn7q3RnmMHACLcB\/s1600\/IMG_0921%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECake!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFor the icing, I found this \u003Ca href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/sour-cream-chocolate-cake-13723\"\u003Echocolate cream cheese frosting\u003C\/a\u003E on Epicurious, which looked like it would fit the bill. It's a simple cream cheese based buttercream, with some melted chocolate added. (And importantly, it wasn't one of those scarily sweet Magnolia-style recipes that has like 7 cups of icing sugar to 1 cup of butter. How on earth do you eat those without your teeth falling straight out? And why would you want to!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-iNX_3ccV6xM\/WSGOvvEto1I\/AAAAAAAB9H8\/X8hgvwssF7sIyRoryKR1p5VE4nvfSRgTQCLcB\/s1600\/IMG_0936%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-iNX_3ccV6xM\/WSGOvvEto1I\/AAAAAAAB9H8\/X8hgvwssF7sIyRoryKR1p5VE4nvfSRgTQCLcB\/s1600\/IMG_0936%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECream cheese icing with dark chocolate\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zeEiR0VXRqk\/WSGOwT5YdMI\/AAAAAAAB9IA\/tC70R0Kx7wociSUE-mjCwrVxjPy1eM2AgCLcB\/s1600\/IMG_0937%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-zeEiR0VXRqk\/WSGOwT5YdMI\/AAAAAAAB9IA\/tC70R0Kx7wociSUE-mjCwrVxjPy1eM2AgCLcB\/s1600\/IMG_0937%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EChocolate Cheesecake Icing\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo, then it was a simple enough matter of trimming the cakes flat and layering them with the icing. (Save the offcuts and eat them with leftover icing!) I actually thought it looked pretty decent with the icing just between and on top of the cakes, before I started adding icing around the sides. Perhaps I'll do it like this again in future, for a slightly less fancy occasion.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ghY8ffUhMcw\/WSGPHkwQCiI\/AAAAAAAB9IE\/U8GIHJQJOFsVi6-e-ZCX1GwP7b14X6V_QCLcB\/s1600\/IMG_0950%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-ghY8ffUhMcw\/WSGPHkwQCiI\/AAAAAAAB9IE\/U8GIHJQJOFsVi6-e-ZCX1GwP7b14X6V_QCLcB\/s1600\/IMG_0950%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELayering it up\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHowever, as you've seen in the top photo, I covered the cakes entirely in icing. For the decoration, I again stuck with the Beatrix theme by decorating it with some cocoa powder and a border of crushed freeze-dried raspberries. Lovely!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo, cake is cake, and cake is great, but you know what else is great? Whipped cream. I found this recipe for\u0026nbsp;\u003Ca href=\"http:\/\/www.seriouseats.com\/recipes\/2016\/08\/super-thick-fruity-whipped-cream-recipe.html\"\u003EThick and Fruity Whipped Cream\u003C\/a\u003E\u0026nbsp;by pastry wizard\u0026nbsp;\u003Ca href=\"http:\/\/www.seriouseats.com\/editors\/stella-parks\"\u003EStella Parks\u003C\/a\u003E on\u0026nbsp;\u003Ca href=\"http:\/\/www.seriouseats.com\/\"\u003ESerious Eats\u003C\/a\u003E, and I thought it would be the perfect foil to the rich, chocolatey cake. (Can we take a moment to talk about how awesome \u003Ca href=\"http:\/\/www.seriouseats.com\/\"\u003ESerious Eats\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.amazon.com\/Food-Lab-Cooking-Through-Science\/dp\/0393081087\"\u003EThe Food Lab\u003C\/a\u003E are? So awesome.) I'd never seen this type of whipped cream recipe before, and was also super intrigued by the method! You start by taking some freeze dried fruit (I used raspberries), and whizzing it up with sugar.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-hivE8lgjl4I\/WSGMGlecliI\/AAAAAAAB9Hg\/S_90GGox_NsFFzaj66rC_QzMOy2iYE1CACLcB\/s1600\/IMG_0926%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/3.bp.blogspot.com\/-hivE8lgjl4I\/WSGMGlecliI\/AAAAAAAB9Hg\/S_90GGox_NsFFzaj66rC_QzMOy2iYE1CACLcB\/s1600\/IMG_0926%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFreeze-dried raspberries, caster sugar\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIt forms a vibrantly pink powder.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-T2gIYc7keRA\/WSGMGDiDEgI\/AAAAAAAB9Hc\/F9YlCh0C5m4Gn9_Yd3FDCDaEqWCPbA0OACLcB\/s1600\/IMG_0929%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/1.bp.blogspot.com\/-T2gIYc7keRA\/WSGMGDiDEgI\/AAAAAAAB9Hc\/F9YlCh0C5m4Gn9_Yd3FDCDaEqWCPbA0OACLcB\/s1600\/IMG_0929%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERaspberry powder!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EYou then add your cream...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-lUBFTroK9dk\/WSGMG5oQRKI\/AAAAAAAB9Hk\/zCF3NlcL_JAQM-kX1qHBrKrS_XiZORurgCLcB\/s1600\/IMG_0931%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-lUBFTroK9dk\/WSGMG5oQRKI\/AAAAAAAB9Hk\/zCF3NlcL_JAQM-kX1qHBrKrS_XiZORurgCLcB\/s1600\/IMG_0931%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECream!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E...and blend it in a food processor until it forms a thick-and-fruity whipped cream! (Be careful not to overwhip it, otherwise it will turn into butter).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-2YqpR_zNRko\/WSGMIZM5yiI\/AAAAAAAB9Ho\/bKBA8Gbrn9AWWPmMaAvimTkplJ4ymUpWwCLcB\/s1600\/IMG_0932%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-2YqpR_zNRko\/WSGMIZM5yiI\/AAAAAAAB9Ho\/bKBA8Gbrn9AWWPmMaAvimTkplJ4ymUpWwCLcB\/s1600\/IMG_0932%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESuper-thick and fruity whipped cream\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo, I learned that this method makes an intensely flavoured, super-stable whipped cream. The freeze-dried fruit add concentrated flavour, whilst at the same time absorbing excess moisture from the cream, so it doesn't weep. And because you whip it in a processor, rather than using a whisk, you incorporate less air into the cream, giving you a relatively dense cream that doesn't deflate over time. So stable. (As I told my poor friends at the party numerous times throughout the night - \"LADIES, are you aware of how stable this whipped cream is?\")\u003Cbr \/\u003E\u003Cbr \/\u003EApparently this is the go-to icing for birthday cakes in Japanese bakeries. (I love this idea - stable enough to hold the layers together, but so much more natural tasting and delicate than a trad buttercream with food colouring). The recipe says that you can keep this for a week in the fridge, but we ate it all in two days. Whoops. It was so delicious! It had a lovely fresh tartness from the raspberries, and was so creamy, like a rich and mild Greek yogurt. (Actually, like my beloved \u003Ci\u003ESahnejogurt\u003C\/i\u003E from Germany - yogurt made from cream. Ridiculous). It offset the cake perfectly! And leftovers the next day were truly excellent on waffles.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mqSOcPUVT4U\/WSQWaDgBTPI\/AAAAAAAB9IU\/14Z3kr3SYBI0VNI8W9mQ8Hbx_6ad8AGUgCLcB\/s1600\/Untitled-3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-mqSOcPUVT4U\/WSQWaDgBTPI\/AAAAAAAB9IU\/14Z3kr3SYBI0VNI8W9mQ8Hbx_6ad8AGUgCLcB\/s1600\/Untitled-3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECocoa Sour Cream Cake with Chocolate Cheesecake Icing and Raspberry Whipped Cream\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ELook, I'm not saying you \u003Ci\u003Eneed\u003C\/i\u003E\u0026nbsp;to make this whipped cream to go with the cake, but I'm also not \u003Ci\u003Enot\u003C\/i\u003E saying that.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-NSrtwCceWTU\/WSQY7esrkaI\/AAAAAAAB9Ig\/p-rt0EOtFe4Yn-8n9E4Vma1xLLDymRQ-gCLcB\/s1600\/IMG_0970%2Bcopy.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-NSrtwCceWTU\/WSQY7esrkaI\/AAAAAAAB9Ig\/p-rt0EOtFe4Yn-8n9E4Vma1xLLDymRQ-gCLcB\/s1600\/IMG_0970%2Bcopy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECocoa Sour Cream Cake with Chocolate Cheesecake Icing\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThis was a really wonderful birthday cake - so many delicious components coming together into a special sweet treat. Here's the recipe. I hope you enjoy it as much as I did!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ECocoa Sour Cream Cake with Chocolate Cheesecake Icing and Raspberry Whipped Cream\u003C\/b\u003E\u003Cbr \/\u003ECake recipe from \u003Ca href=\"https:\/\/www.nigella.com\/recipes\/chocolate-fudge-cake\"\u003ENigella Bites\u003C\/a\u003E, Icing recipe from \u003Ca href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/sour-cream-chocolate-cake-13723\"\u003EEpicurious\u003C\/a\u003E, Cream recipe from \u003Ca href=\"http:\/\/www.seriouseats.com\/recipes\/2016\/08\/super-thick-fruity-whipped-cream-recipe.html\"\u003ESerious Eats\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the cake\u003C\/b\u003E\u003Cbr \/\u003E400 grams plain flour\u003Cbr \/\u003E250 grams caster sugar\u003Cbr \/\u003E100 grams light muscovado sugar\u003Cbr \/\u003E50 grams cocoa powder\u003Cbr \/\u003E2 teaspoons baking powder\u003Cbr \/\u003E1 teaspoon bicarbonate of soda\u003Cbr \/\u003E½ teaspoon salt\u003Cbr \/\u003E3 large eggs\u003Cbr \/\u003E150 millilitres sour cream\u003Cbr \/\u003E1 tablespoon vanilla extract\u003Cbr \/\u003E175 grams unsalted butter (melted and cooled)\u003Cbr \/\u003E125 millilitres vegetable oil\u003Cbr \/\u003E300 millilitres chilled water \u003Cbr \/\u003E\u003Cb\u003EFor the icing\u003C\/b\u003E\u003Cbr \/\u003E170 grams unsalted butter, softened\u003Cbr \/\u003E250 grams cream cheese\u003Cbr \/\u003E120 grams dark chocolate, melted and cooled\u003Cbr \/\u003E1 teaspoon vanilla extract\u003Cbr \/\u003E2 ½ cups icing sugar\u003Cbr \/\u003E\u003Cb\u003EFor the cream\u003C\/b\u003E\u003Cbr \/\u003E½ cup freeze dried raspberries\u003Cbr \/\u003E1\/4 cup caster sugar\u003Cbr \/\u003E2 cups whipping cream\u003Cbr \/\u003E\u003Cb\u003ETo decorate\u003C\/b\u003E\u003Cbr \/\u003EExtra freeze-dried raspberries and cocoa powder\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the cake\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 180C.\u003Cbr \/\u003ELine 2 x 20cm sandwich tins with baking paper.\u003Cbr \/\u003EIn a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. (If they're lumpy, I suggest sifting the cocoa, baking powder and bicarb).\u003Cbr \/\u003EIn a measuring jug or other bowl, whisk together the eggs, sour cream and vanilla.\u003Cbr \/\u003EIn a third bowl, whisk together the melted butter and vegetable oil, followed by the chilled water.\u003Cbr \/\u003EAdd the dry ingredients to the melted butter mixture, and beat with a wooden spoon until blended.\u003Cbr \/\u003EAdd the egg mixture and mix until blended.\u003Cbr \/\u003EPour the batter into the prepared tins, and bake for 50-55 minutes, or until cooked when tested with a skewer.\u003Cbr \/\u003EAllow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.\u003Cbr \/\u003E\u003Cb\u003EFor the icing\u003C\/b\u003E\u003Cbr \/\u003EBeat the butter and cream cheese using an electric mixer until light and fluffy. Add the melted chocolate and vanilla, and beat until combined. Sift in the icing sugar and beat (starting on a low speed so you don't cover yourself in sugar!) until smoothly combined.\u003Cbr \/\u003E\u003Cb\u003EFor the cream\u003C\/b\u003E\u003Cbr \/\u003EPlace the freeze dried raspberries and caster sugar in the bowl of a food processor, and whizz until it becomes a fine powder.\u003Cbr \/\u003EAdd the whipping cream, and stir gently with a spoon to make sure no pockets of powder remain stuck in the corners.\u003Cbr \/\u003EPulse until thick and creamy, like Greek yogurt, less than two minutes. It doesn't take very long, so err on the side of caution! If you overwhip it will become butter. The cream also thickens as it sits.\u003Cbr \/\u003E\u003Cb\u003ETo assemble the cake\u003C\/b\u003E\u003Cbr \/\u003EUse a serrated knife to slice the domed tops off the cakes. (Cook's treat! Eat these with any extra cream or icing you have - delicious).\u003Cbr \/\u003EPlace one cake on a serving plate or cake stand. Place four strips of baking paper underneath the cake around the edges. (This is to protect your plate from messy icing smudges).\u003Cbr \/\u003ESpread about 3\/4 cup of icing on top of the cake. Place the other cake on top. Spread top and sides of cake with remaining icing. (You may not need all the icing!)\u003Cbr \/\u003EGently remove the baking paper from underneath the cake - ta-dah, neat sides and a clean plate!\u003Cbr \/\u003EDust the top of the cake with cocoa powder, and crush some freeze-dried raspberries around the border of the cake.\u003Cbr \/\u003EPlace in the fridge for the icing to set before cutting into thick slices to serve.\u003Cbr \/\u003EMakes one 2-layered 20-cm cake\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Ci\u003EEdit (12-June-2017):\u003C\/i\u003E\u003C\/b\u003E\u0026nbsp;So it's totally possible to make this cake in half quantities! I did it a couple of weeks ago for a (small) get-together. Just halve all the ingredients (use 2 eggs), and bake the cake in a single 18cm springform tin. Start checking for doneness at 40 minutes. Once it's cooked and cooled, slice it in half lengthways and decorate as per the above recipe. Edible glitter optional. (Not optional).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-6C4CFigA-xY\/WT1OMLLHRaI\/AAAAAAAB910\/HSznbR_0wpss1y75fCRw0kKaH1Nn-hVKgCLcB\/s1600\/Cocoa%2BSour%2BCream%2BCake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Glittery half-quantity cocoa sour cream cake\" border=\"0\" data-original-height=\"656\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-6C4CFigA-xY\/WT1OMLLHRaI\/AAAAAAAB910\/HSznbR_0wpss1y75fCRw0kKaH1Nn-hVKgCLcB\/s1600\/Cocoa%2BSour%2BCream%2BCake.jpg\" title=\"Glittery half-quantity cocoa sour cream cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGlittery chocolate cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-TDK4wBFd7Kk\/WT1OLttmhII\/AAAAAAAB91w\/aSmnAEXk-HsjZzBFXcAOPxQf_xHuq3rjACLcB\/s1600\/Cocoa%2BSour%2BCream%2BLayer%2BCake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"A slice of cocoa sour cream cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/-TDK4wBFd7Kk\/WT1OLttmhII\/AAAAAAAB91w\/aSmnAEXk-HsjZzBFXcAOPxQf_xHuq3rjACLcB\/s1600\/Cocoa%2BSour%2BCream%2BLayer%2BCake.jpg\" title=\"Glittery half-quantity cocoa sour cream cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMini cake!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/4448210768130412281\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2017\/05\/cocoa-sour-cream-cake-with-chocolate.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4448210768130412281"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4448210768130412281"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2017\/05\/cocoa-sour-cream-cake-with-chocolate.html","title":"Cocoa Sour Cream Cake with Chocolate Cheesecake Icing and Raspberry Whipped Cream"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-WQ9BNhZkid4\/WRwzVdzQrxI\/AAAAAAAB9Fw\/hfRG6MRk-kkvtCMU_7rI779lPwr4DuSyACLcB\/s72-c\/IMG_0968%2Bcopy.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});