Today, as the saying goes: I shall stay in the moment…..unless of course I do not like the moment, in which case I shall take a nap!
I recently made this cheese cake originally blogged by drizzleanddip and it is honestly the nicest nut crumble I have ever had. The photo’s are not great as the light faded fast and a retake or re-do is time wise just not an option.
Recipe – makes 12 individual portions( however in this house only enough for 6….)
250 g flour, 170 g butter, 110 g macadamia nuts, 110 g almonds, 110 g Demerara sugar, 1/2 t vanilla extract.
To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
None of the utensils I have, wanted to work properly so I made the crumble in batches with my nifty little blender thingy I bought in Turkey. Yip, that was in the suitcase too!
125 g crème fraîche, 225 g Philadelphia cheese, 100 g icing sugar, 150 ml Strawberry Syrup (plus extra to garnish), 250 ml cream, 3 leaves Gelatine, Fresh strawberries for garnish.
For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes, and use a little bit of the cream and melt the gelatine over a double boiler. Set aside to cool.
Mix together the crème fraîche, cream cheese, sugar, and strawberry syrup (I used an electric stand mixer with whisk attachment). Put the cream in a separate bowl and whisk until stiff. Gently fold the gelatine into the cream mix and gradually fold the stiff cream into the cream cheese mixture little by little until completely combined.
To assemble the cheesecake, spoon out a layer of crumble at the bottom of your serving glass and top with a good dollop of strawberry cheesecake mix. refrigerate until ready to serve.
Decorate with a drizzle of strawberry syrup and a few slices of fresh strawberries.
I made my own strawberry syrup by boiling frozen strawberries and sugar and blitzing it into a pulp.
Rich ingredients but not too rich in taste at all, only heavenly in fact .