wpid-Photo-26-Feb-2015-1423.jpg

Biscoff cheesecake – a ‘when Harry met Sally’ cake

I am in future going to call this my 'Harry met sally' cheesecake as one of my male guests last night had such a moment on his first mouthful of this cake, and several more while polishing it off!

The new Thermomix TM5 comes with a preloaded recipe chip and I am testing and adapting the recipes. This baked cheesecake is oh so simple and yet I know from a straw poll of friends that many have have never

Biscoff Cheesecake

  • Servings: 10-12
  • Difficulty: medium
  • Print


Ingredients


Base

60g unsalted butter

250g biscuits, I use a mix of ore a and Biscoff biscuits

10g brown sugar


Filling

700g cream cheese. I used a mix of 450g Philadelphia and 250g ricotta

75g smooth or crunchy Biscoff spread

120g cream. I used a mix of 60g sour cream and 60g double cream

200g sugar

Scrapings of a vanilla pod or 5ml vanilla extract

3 eggs and 1 egg yolk

 

Prepare 9″/23cm springform tin by greasing with butter.


Method


Base

Melt butter in TM bowl 100° so 1 (about a minute)

Add biscuits and sugar and mix 10 seconds sp 7

Spread mixture into base of prepared tin.

Refrigerate while making the filling


Preheat oven to 220°C/450°F ( this isn't a misprint! You are only popping it into this hot oven for ten minutes before turning down temperature to a foolish 150°!

Clean the TM bowl


Filling

Put all the cheeses, creams Biscoff spread, sugar and vanilla seeds into TM bowl and blend for 20 seconds sp4

Add eggs and egg yolk and mix 30 seconds sp3

Pour filling over the refrigerated base

At this point you can swirl a fruit or nut purée over the top. I used a spoonful of callebaut (heavenly) praline paste

Bake on lowest shelf of hot oven for 10 minutes, before reducing temperature to 150°C/300°F. Bake for another 50 minutes. I baked in Aga, in the roasting oven to start then transferred to baking oven with cold shelf in place.

Like all baked cheesecake it will still have a slight 'wobble'at this point. If you can leave it in the oven with the door ajar and oven off, leave it for an hour.

Refigerate for at least 4 hours or better still overnight.

Perfect with crème fraîche.


 

This is a stunning baked cheesecake made simple in the Thermomix.

 

wpid-Photo-26-Feb-2015-0955.jpg

Chicken liver pâté

Pâté is delicious and super easy, so there is never any excuse for not having a drinks accompaniment. I have made the recipe from the Fast and Easy Thermomix cookbook several times before but I have given it a couple of twists suggested by Clare Macpherson's I Love Food book. I f you want a rougher pâté just don't process for as long. Take care to cut away any green or fibrous parts of the livers- your useable weight should be 400g.

chicken liver pâté

  • Servings: lots
  • Difficulty: easy
  • Print


Ingredients


140g unsalted butter split40/40/60

I shallot

Clove of garlic

400g chilled chicken livers, prepared

8 stoned prunes

30ml port

30ml brandy

Salt and pepper

Fresh herbs like thyme (optional)

Bay leaves (optional)


Method

Drop the garlic clove onto running blades of Thermomix to finely chop

Chop the shallot sp4

Melt 40g butter at 90° for 1 minutes, sp1

Sauté the onion, garlic and prepared livers for 5 minutes, 90° sp1, reverse action blade. Remove measuring cup to let steam escape.

Add prunes, port and brandy and cook for 1 minutes 90° sp 1

Add seasoning and herbs (if using) and blend sp 7 until creamy paste. If you wanted a chunky course pâté blend a lot less.

Add 40g of butter and blend sp8

Empty into ramekins, smoth surface and pour over remaining 60g of melted butter. Place bay leaves, if using, on top before butter cools and sets.

Refrigerate

Flavour will improve over the next day so try to prepare in advance.

 

The prunes really add to this recipe but don't be put off you can't identify the taste. They do darken the appearance as you can see from the quenelles below, served with oatcakes.

Have a great day!

 

wpid-Photo-21-Feb-2015-1817.jpg

Sharlotka

Sharlotka is a Russian apple cake- nothing more, nothing less, and very easy and nice it is too. I whisked this one up in the Thermomix but you could easily do it with a hand mixer. I played about with the original recipe from smitten kitchen. I had a nightmare day yesterday with cameras and this dessert was being taken to a friend so if you want to see beautiful shots of it do go here. Mine did turn out the same.

I love those hybrid apple pears- they are crunchy and have a lovely pear flavour so I substituted 3 of those for 3 apples- obviously unadulterated Sharlotka is 100% apple. I mixed my batter in the Thermomix with the whisk setting but you can do it with a hand held. I served with a Thermomix crème patissiere which you could find here.

This cake is going to become one of my favourite simple apple recipes.

 

 

Sharlotka

  • Servings: 10
  • Difficulty: easy
  • Print

Sharlotka- Russian Apple cake

Ingredients

6 eggs

200g golden caster sugar

Seeds of vanilla pod or 1 tsp vanilla extract

180g flour or mix of flour alternatives like almond flour

½ tsp baking powder

6 tart apples like Granny Smith or a mix as I did with apples and crunchy pears

100g blanched almonds, roughly chopped

Line base and spray a 9″ loose base cake tin or a Bundt pan

Preheat oven to 180°C/360°F

Prepare the apples/pears by coring and slicing. One of those corers which also cuts into 8 sections is perfect. Cross cut the sections quite thinly

Tip the apples into prepared tin, reserving a few for the top

Whisk together the eggs and sugar until light and fluffy before folding in the vanilla, flour and baking powder.

Pour the batter over the sliced apple.

Lay the few reserved apple pieces on top along with roughly chopped blanched almonds (if using)

Bake for 50-55 minutes until a skewer comes out clean.

Serve warm or cold dusted with icing/powdered sugar and creme fraîche

Enjoy!