Mary Berry easy lemon cheesecake recipe review

lemon cheesecake by cake takes the biscuit blog

On Sunday I wanted to make a dessert for some friends coming round. After a BBQ with lots of meat, I thought something light and refreshing would go well. I started sifting through my recipe books and found that there were plenty of cheesecake recipes out there but a lot of them were a bit faffy especially if you had to bake one. In the end I plumped for the easy lemon cheesecake recipe from Mary Berry’s Ultimate Cake Book because it was super easy. I was impressed about how quickly it could be made.

It says to use a 9 inch flan dish, but as I didn’t have one, I used an 8 inch cake tin which was loose bottomed. The first thing to do is mix the 10 crushed digestive biscuits, 2 oz of melted butter and 1 oz demerara sugar together for the biscuit base. I found that the base did go a bit soggy when eating it so I now want to experiment with baking the base for a short amount of time before adding the filling.

For the cheesecake filling, you mix together 150ml of single cream, 1 tin of condensed milk, almost a pack of soft cheese (175g) and zest of 3 lemons. I used light condensed milk and light soft cheese so this was a bit healthier. Then you add the juice of 3 lemons – I actually put the juice through a sieve to make sure the filling was really smooth. It’s also really important to use a whisk to get rid of any lumps when you add the soft cheese. The lemon juice almost instantly thickens the mixture as long as you keep whisking. Pour the mixture into the cake tin and leave for four hours to set. Just before serving I added strawberries round the edge. If you’re more organised than me then you can make it the night before, which is actually a good plan if you’re preparing for a dinner party. I would definitely make this again because it was faff free. If you want more info on Mary Berry and her other books you can read about her here.

Hummingbird Bakery cafe review – Old Brompton Road

Last night, I visited the Hummingbird Bakery on Old Brompton Road (nearest tube is South Kensington). I went there with a friend back in February but had poor customer service and emailed the bakery to let them know I had been disappointed. Their customer services team were very good, made some changes, apologised and offered me and my friend complimentary cupcakes and coffee. We decided to give it a shot yesterday and I had a red velvet cupcake and my friend had a choc chip cheesecake cupcake (hard to say!). I thought the icing on my cupcake was delicious but the sponge was rather dry. I tried a bit of my friend’s and hers was nice and fresh and she really enjoyed it. It was a little sweet for me but then that’s what cupcakes are all about! The staff were OK but still slow to clear tables and bring drinks. On a Monday evening this could definitely have been a bit swifter. I’d like to return for take-out to keep trying their different cupcakes and cakes but I still think the ambiance of the cafe is missing that bit of sparkle.

Lime and mascarpone cheesecake recipe review

Lime and soft cheese cheesecakeDo you have taste memories? Where you can still picture an amazing piece of food you’ve eaten, what it tasted like, where you were at the time, the feelings it conjured. Well that’s exactly what my friend had – a taste memory for lime and mascarpone cheesecake. He was curious to reignite his love of cheesecake and suggested we make it one evening. After a dash round several supermarkets, we found no mascarpone cheese. I still haven’t found any yet, but hoping Waitrose will stock it when I next go looking. The challenge was finding a recipe which would unlock his taste memory. After a few searches, we settled upon a simple recipe which we could adapt.

Here’s how we either adapted the recipe or suggest you should alter for your version:
60g butter (recipe says 50g but it needed a tad more)
500g soft cheese (we’d recommend making this with mascarpone cheese)
If you’re sticking to the soft cheese, use 120g of icing sugar rather than 40g
3 limes (recipe only used two but it needed more of a kick)
250g gingernut biscuits
Topping – some dark chocolate grated on top

And the verdict?! Well I thought it was pretty fab actually! My friend was searching for his taste memory though and so was a little disappointed because it didn’t taste the same as when you use mascarpone. However, my flatmate taste testers concluded it was delicious and despite being full from an evening meal out, they couldn’t help but sneak slices from the fridge! Give it a try and let me know what you think. If you know places which stock mascarpone, keep me posted. I might start a stockpile…

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