Caryl's Cheesecake

My favourite type of cheesecake is a baked one!  I love the texture and the nibbliness of them. :)  This is one I've devised over the years ..... deliciously irresistable and very moreish!  I make it every Christmas, as well as family get-togethers.

Caryl's Baked Cheesecake

Ingredients

Base

1/3 cup biscuit crumbs - (I like to use ginger nut biscuits, but digestives work well too!)
1/3 cup butter - melted

Filling

300g tub cream cheese - room temperature
250g tub ricotta cheese - room temperature
200g tub creme fraiche (or sour cream) - room temperature
3/4 cup sugar
3 eggs - separated
2 tbs plain white flour
1/4 cup lemon juice
1 tbs grated lemon rind

Topping

Fruit of choice - I like to use strawberries or blueberries, or both!
Whipped cream


Combine biscuit crumbs and melted butter.  Press into base of a 23cm spring-form pan and chill.

Stiffly beat egg whites and set aside.

Beat cream cheese until soft.  Stir in all remaining filling ingredients, gently folding in the egg whites last.

Pour mixture into prepared crumb crust.  Bake at 140 degrees C for approx. 60 minutes.  Allow to cool in oven.  Chill for a few hours.

Decorate with whipped cream and fruit.

NOTE:  If your cheesecake cracks across the top, don't worry - that's what makes the decorating fun!  Every time I make this recipe I decorate it differently, depending on how (or if) it has cracked and what fruit is available.

Enjoy!

Caryl ♥

Courgette & Potato Soup

I craved a filling and wholesome soup and wanted to finish up a few veggies before my next organic fruit and vegetable delivery.  This easy and delicious soup was the answer.

Ingredients

Olive oil
2 medium onions - diced
2 large garlic cloves - chopped
1 leek - sliced
4 large courgettes (zucchini) - cut into chunks
7 small potatoes - cut into chunks
4 cups vegetable stock
150ml cream cheese with chives (you could use one without the chives, but this was what I had in the fridge.  I probably would have added chives anyway!)
parsley - chopped
lemon


Cook onions, garlic and leek in a little oil, until just starting to brown.  Add courgettes and potatoes, stirring until softened.  Pour in the vegetable stock and bring to the boil, then simmer for approx. 20-30 minutes.

Cool slightly, then blend all together.

Stir in cream cheese and parsley, with a good squeeze of lemon juice.  Serve with cornbread muffins - recipe found at: In Caryl's Kitchen: Cornbread Muffins.

Enjoy!

Caryl ♥