Posts Tagged ‘Ben’
Ben hoists our heavy blackout-lined curtains from Egypt to check the length on our Perth walls
The following is a guest post by my handsome husband, Ben, who has been fulfilling my desire for cheesecake on my birthday since 1999. His cheesecake is so good I will no longer even consider ordering one at a restaurant, because no slice I can buy is close to as good as his.
Cake adapted from Cook's Illustrated The Best Recipe
Crust adapted from Cook's Illustrated Magazine May/June 2003
Time required:
It usually takes me four hours from start to fridge.
Crust Ingredients:
Cake Ingredients:
Equipment:
Crust first:
Batter:
Bake:
Enjoy! Refrigerate max 4 days, or freeze some for long-term enjoyment.
Note: My foil wrapped pan has leaked nearly every time. This makes the crust soggy, but this has never affected the taste. Just after baking Version 2010 I realized that we have a flexible silcone pan that just fits around our springform pan. Next year our cheesecake will be in a springform pan inside the silcone pan inside the bath in the roasting pan. Stay tuned!
Rich and Creamy Cheesecake for Elisa's Birthday
Cake adapted from Cook's Illustrated The Best Recipe
Crust adapted from Cook's Illustrated Magazine May/June 2003
It usually takes me four hours from start to fridge.
- 2 1/2 oz/70g crumbed biscuits/cookies
- U.K. - Rich tea biscuits
- Australia - Marie biscuits
- U.S.A. - Animal crackers
- 2 tbsp unsalted butter, melted
- 1 1/2 tbsp sugar
- 2 pounds ~ 900g full fat cream cheese - room temperature if you lack a mixer
- 1 1/4 cups of sugar
- 4 large eggs, room temperature
- 1 teaspoon minced zest from a lemon
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream/creme fraiche
- boiling water
- Springform pan
- Pan bigger than your springform pan - roasting pans or large metal-handled skillets (not cast iron) work well - The cheesecake needs a bath.
- Aluminum foil
- Mixer (optional)
- Setup middle rack of the oven, preheat to 325 degrees Fahrenheit or 170 degrees Celsius
- Line bottom of 9" springform pan with pieces of foil, fold extra foil down around pan base, assemble pan, fold foil up around sides of pan.
- Crush or blend biscuits/cookies
- Mix or blend with sugar then melted butter - go for wet sand consistency
- Press mixture into base of lined pan. Wipe crumbs off sides of pan (we prefer a crust-less side to the cheesecake)
- Bake crust just enough to get a warmer brown color, nice aroma ~ 12-15 minutes
- Beat cream cheese until smooth
- Slowly add sugar and beat until it dissolves
- Add each egg one at a time, and scrape down the bowl after each is mixed in (anti-lump steps)
- Add vanilla and zest, and mix
- Stir in both creams by hand
- Pour batter into pan
- Check that boiling water is ready
- Set roasting pan into oven
- Set cheesecake into roasting pan
- Pour boiling water into roasting pan, half-way up the side of springform pan (the bath)
- Bake for 55 to 60 minutes. Tap the side of the pan, outside should remain, center should wiggle like Jell-O (UK/Aus: Jelly)
- Turn off heat, prop open oven door, but leave the cake in the oven for another hour
- Cool the cake on a wire rack
- Cool the cake in the refrigerator for at least 4 hours before serving
Tags: Ben
We are big fans of internet grocery shopping. Sometimes there are surprises, as Ben reports.
After watching Nikki's swim class last term, Michael was ready to jump in a parent/child class with his Baba this weekend.
Michael truly enjoyed the lesson, as evidenced by his disappointment when the fun had to end. The last two shots show some bonus jumping-in time with Baba and Nikki after class.
Tags: Ben, life in Australia
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- celebrating Nikki
- Nikki plays ‘Lightly Row’
- Nikki’s 50th reading lesson
- Nikki plays ‘Mary Had a Little Lamb’
- happy Father’s Day!
- kiddo quotes
- city to surf
- band in a box
- month in review and September goals
- mourning
- MuM: We share your joy in celebrating your life, Nikki. With our love and congratulations. Grandma and Grandpa
- Poppa & Grammie: Happy, happy birthday dear Nikki! We love you so much!
- Jen: Happy Birthday, Nikki! Looks like your day was wonderful!
