Baked New York Cheesecake

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This cheesecake is the creamiest most delicious cheesecake like EVER! You MUST leave it in the oven, though, with the door ajar till it cools before you pop it in the fridge. This will ensure it is creamy creamy heavenly.

You will need:

For the base:

200 grams of McVitties Digestive biscuits (do NOT use any other brand. These are the best)

100 grams of butter (melted)

For the cake bit:

3 x 300grams of full fat cream cheese

2 cups of castor sugar

3 tablespoons of plain flour

Zest of 1 lemon and some juice

4 eggs plus one egg yolk

285 ml of full fat soured cream

What to do:

Turn the oven on to 150 celsius and mash up the biscuits in a blender.

Add the melted butter and mix thoroughly

In a 25-ish cm springform tin, line with baking paper (at the bottom and grease with some more of that butter, then press the crumbs into the base. You can use a glass to press it all down

In a mixer, mix the cream cheese and sugar till creamy, then add the flour

Add the lemon zest and juice, then the eggs, then the soured cream. Mix thoroughly between each

Pour into the springform tin and bake in the oven at 200 celsius for 10 mins

Turn the oven down to 90 celsius and bake for another 25 mins

Turn the oven off and leave the cheesecake int eh oven to cool with the door ajar

Pop it into the fridge for a few hours when cool to set it

Serve with whipped cream and berries. Yum!

 

Autumn Hues

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You will need:

Some polystyrene balls (in different sizes)

A large handful of autumn leaves

Sewing pins

What to do:

Simply wrap the leaves around the balls and secure with as many pins as you need. I always start with the tip of the leaf at the top of the ball and layer each subsequent leaf over the base of the other leaves. This perfectly conceals the bottom of the leaves.