Hi everyone and welcome to all the new member.
It was another friends lock down birthday and this time I couldn't even leave the cake at the front door. She lives outside the 5km zone.
We drove our cars to meet in the middle, with masks on wished her happy birthday and handed the cake over. Not much of a birthday celebration but it's the thought that counts...
Looking forward to enjoying the simple and most important things in life, having coffee with friends and sharing a meal with my family.
Sending hugs and strength to all.
The birthday cakes I bake for my family and friends are all tailormade so when my good friend, Eve Israeli’s special day came around I had to call her and do my usual pre-cake baking interview, just to make sure the new creation would have the right personal touch. And it went like this.
Nava: ‘Hi, Eve, for your birthday—’
Eve: ‘Cheesecake!’
Nava: ‘Yes, I know but what would you like—'
Eve: ‘Cheesecake!’
Nava: ‘Yes, but Eve, darling, there’s a million kinds of cheesecake. Do, you want thick and dense or soft, and fluffy, rich or light—’
Eve: ‘I DON’T CARE, just cheesecake!’
Easy! That meant I could explore and experiment, cross my fingers and hope for the best, and from the sounds of things, if whatever I made could be lumped under the rough heading of ‘cheesecake, it would be a sure-fire hit. After a bit of thought I decided to make this dense, creamy delight that melts in your mouth. An elegant-looking cake, adorned with beautiful flowers and delicious strawberries.
Eve, this cake, like you, looks stylish and is among the finer things in life. This recipe is solid and dependable, which is exactly what you are like as a friend; you can be counted on every time, and you’re always ready to have fun and a good laugh. Hopefully the cake won’t make you laugh but I’m pretty sure it will bring a smile to your lips, tickle your taste buds and your belly is guaranteed a fine old time indeed.
On your birthday I wish you good health, lots of joy and tonnes of love.
Love you
Nava
Ingredients for Biscuit base
100 gr unsalted butter melted
150g biscuits
Ingredients for cheese cake
250g soft Ricotta at room temp
250g Philadelphia cream cheese at room temp
200g sour cream at room temp
500g Greek yoghurt (I used Evia) at room temp
4 (size large) eggs at room temp
1 ¼ cup sugar
4 tablespoon cornflour
2 tablespoons instant pudding (Vanilla flavoured)
2 tablespoons freshly squeezed lemon juice
Topping
300mls thickened cream
2 tablespoons icing sugar mixture
Left over Evia yoghurt
2 punnets (500g)of strawberries, washed, dried, cut in half.
Method for biscuit base
Pre heat the oven to 150C
Line a 24/25cm springform cake tin with baking paper
Finely crush the biscuits in a food processor then transfer into a large bowl.
Stir 100g melted butter into the crushed biscuits and mix until well combined.
Transfer to the prepared cake tin using a glass to press the mixture evenly over the base of the cake tin and bake in the oven for 10 minutes.
Remove from the oven and set a side (leaving oven on) begin to prepare cake.
Method for cake
Place cheese cake ingredients in a bowl of a stand alone mixer or you can use a hand held mixer (I used a hand held mixer) beat cheese cake ingredients until just combined. Pour into cake tin.
Place an oven proof pan with boiling water on the floor of the oven and place cheese cake on the second last rack and bake for an hour. (no peeking while cake is baking)
Turn the oven off and leave the cheesecake in the oven keeping the door closed for 30 min, leave cake for a further 30 min but with the door ajar.
Remove cake from the oven and allow it to reach room temperature before placing it in the fridge while still in the cake tin. Leave in the fridge for at least 4 hours or over night. I recommend over night.
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Method for topping
Whip the cream with icing sugar mixture until firm. Fold in the left over Evia yoghurt or strawberry yoghurt or any flavoured yoghurt you like, and spread on top of the cake.
Decorate with prepared strawberries.
