Happy Sunday! Welcome back to the blog, I'm happy to see you. I hope you're all well and coping with the various lockdowns and so on.
on the CEV list (some odd reason that doesn't make an ounce of sense) so I'm technically shielding at the moment. I've been keeping myself busy though, been baking "proper" bread for the first time since I was 15. 3rd week in a row I've set on and made a loaf
and this one looks as good as the others, so I'm really pleased with myself.
Bookwise, you'll be pleased to hear I'm writing in full steam again. I have two new books on the go at the moment,
one my other half is calling my 'life story' and a new fiction book that again features a twist in the way I'm writing it. I'm really pleased with progress so far, my plans are coming along and I really think the books will be good - I really need to get the
courage together to get them published!
Please understand why I don't want to give too much in the way of detail. I'm still in the drafting stages of the books and I don't want to tell you
a lot of things about the book in case it doesn't come out the way I want it to - not only will I be disappointed, but so will you.
My other half has announced he has a new favourite "cake" that
I've made recently - a chocolate orange cheesecake. Really quick and easy, but heavy on the calories so kiss goodbye to your diet for the day if you make one.
For the base: I used chocolate
digestive biscuits, but you can use whatever you prefer. mix the crushed biscuits with melted butter and mix so they become the consistency of sand. pour into the base of the tin or baking dish you're using for the cheesecake and press down to line the bottom.
Put this into the fridge to chill while you sort the filling.
For the filling: Now is the time to multi task. In a bain Marie (bowl over a pan of simmering water), melt 210grams of dark chocolate
with 1 teaspoon of orange extract. In a small bowl mix 2 small tubs of plain soft cream cheese with 1 tablespoon of icing sugar - the cream cheese will go really soft. Remember - you must use the full fat version or the cheesecake won't set properly. In another
bowl whisk 2 small pots (500mls in total) double cream - I used Elmlea - until stiff peaks - don't over whisk or you'll end up with butter. Take the melted chocolate off the pan and set aside. Fold the cream cheese mixture into the cream with a spatula and
then add the melted chocolate and fold in until completely combined.
Now to make the cheesecake. Grab the base from the fridge - it will have set. pour the filling over the base and spreadout
evenly. Put the cheesecake into the fridge and walk away - it needs 3 hours minimum to set nicely (overnight is better still). of course if you want to try your cheesecake filling, there's bound to be some left on the spatula you can sample! Enjoy - but remember,
this is a rich cheesecake and you don't need a lot of it at any one time.
Okay, that's all from me for now - I have books to write. Whatever you're doing please stay safe, look after each other!
Take care, and as always, Keep Reading! x