This is a celebration of autumn. Just to show that I'm letting go of the summery raspberry pots and embracing the Autumn and it's rusty tones. Physalis or cape gooseberries are like Chinese lanterns. A simple and stunning trick is to pull the paper case off and backwards, dip in melted chocolate you will deliver a dramatic statement.
This vanilla cheesecake is a real treasure and I thank Nigella for this. I have copied the recipe from How to be a Domestic Godess. I have changed the cream cheese to using curd cheese which I think makes for a lighter cheesecake. You can adorn it with anything. Soft summer fruit, but that's so last season. Figs, caramalised quince, plain, squiggles of melted chocolate, there's no end.
200gms digestive biscuits
75 gms butter melted
600gms Cream cheese (I used Curd Cheese)
3 yolks (save the whites for a round of meringue)
100gms caster sugar
1.5 Tbsp vanilla essence
For the topping
280 ml sour cream
1 Tbsp caster sugar
Few drops of vanilla essence
You need a 20cm springform cake tin and foil
- Wrap the Springform tin with foil on the outside so that it is sealed.
- Blitz the biscuits in a food processor or use the rolling pin and mix with the melted butter. Press into a springform cake tin.
- Clean out the food processor and blitz the curd cheese, eggs, yolks, sugar, vanilla to a smooth batter.
- Pour onto the biscuit base.
- Place the tin into a roasting tin filled with hot water (bain marie)
- Cook for about 50 minutes. So that the batter is just set.
- Mix the sourcream and sugar with vanilla and pour on top of cheesecake and bake for 5 minutes.
- Allow to cool completely before releasing.
- Decorate with your choice, or leave plain.
Serve with cream.