Right, it’s official, cheesecake is H is for Home’s favourite cake!
It’s by far, the most baked Cakes & Bakes entry.
This week, lemon & blueberry cheesecake joins the ranks.
I’ve used Hobnobs instead of the usual digestive biscuits for the base. Frozen blueberries are available in the supermarket all year round and at a fraction of the price of fresh.
Home-made cheesecake isn’t difficult. The secret is cooking it long & low. Wrapping the tin with foil and placing it in a water bath (bain-marie) makes sure it cooks properly all the way through without burning. You want the slightest browning of the top.
It feels like a very indulgent cake… but I know the blueberries count as one of your 5-a-day. It leaves just one question, do the lemons make it two? 😉
If you’d like to save this recipe, you can pin it from here.
- 150g/5oz ground almonds
- 200g/7oz icing sugar
- 2tsp almond extract
- 1 egg white
- 50ml/1¾fl oz whipping cream
- 7g/¼oz sugar
- 12ml/½fl oz water
- 45g/1½oz dark chocolate, chopped
- Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until it comes together into a thick ball (about a minute)
- Turn the marzipan out onto a work surface and knead it a couple of times
- Form it into a pack of butter shape, wrap in cling film and chill in the fridge for about an hour
- Bring cream, sugar, and 60ml/2fl oz water to boil in heavy medium saucepan, stirring until sugar dissolves
- Add the chocolate and whisk until melted and the glaze is smooth
- Slice the slab of marzipan into equal sized cubes before rolling each between your palms to form balls
- Using a tooth pick, dip each ball into the chocolate sauce before placing it on a tray lined with parchment paper
- Cover the petit fours carefully with cling film and chill for half an hour
- Any unused marzipan will keep for up to a month in the fridge or 6 months in the freezer