What is happening to the weather? Look outside my turret window!
As I type, snow is falling. Again!
We're having a cold snap. It's pretty much the end of April.
The Weather Man just isn't getting the memos. It. Is. Spring.
As I type, snow is falling. Again!
We're having a cold snap. It's pretty much the end of April.
The Weather Man just isn't getting the memos. It. Is. Spring.
So what does a pensioner do on days like this?
She bakes! Or rather, she non-bakes. For this tasty treat requires no baking.
She bakes! Or rather, she non-bakes. For this tasty treat requires no baking.
Some don't like cheese. Like my Bro. With this recipe, cheese-haters can have their cheesecake and eat it too - without the cheese.
Do you fancy making yummy "cheesecake"? Here's what you do.
Cousin Carol's Cheeseless Cheesecake
How about that for an alliteration?!!
For the base:
Crush 1.5 packs of biscuits. Cousin Carol uses Foxes butter crunch but you could use ginger or chocolate biscuits. Mix in with 2-3 oz. of melted butter. Spread on the base of a springform cake tin.
For the topping:
1 tin condensed milk
1 pot of extra thick cream. Not double cream, it needs to be the extra thick variety as stated on the label and the ratio needs to be about 50/50 so use a tub of similar size to the tin of milk.
The juice of 3 lemons*
Garnish with fruit (and cream), if desired**.
Lightly whisk the cream and milk together, then add the lemon juice - the lemon juice thickens the mixture.
Chill for a few hours before serving.
Variation: use a 2 to 1 mix of ordinary double cream and creme fraiche instead of the thicker cream, substitute lime for lemon juice,mix lime zest with the topping and a little finely sliced rind for decoration.
Cut the empty lime shell halves in fours, place on a zipper plastic bag in the freezer for your G and Ts :o).
*you can grate/zest the lemon rind, store it in an airtight container and use later. Or sliced scruffily for your G+T :-).
1 tin condensed milk
1 pot of extra thick cream. Not double cream, it needs to be the extra thick variety as stated on the label and the ratio needs to be about 50/50 so use a tub of similar size to the tin of milk.
The juice of 3 lemons*
Garnish with fruit (and cream), if desired**.
Lightly whisk the cream and milk together, then add the lemon juice - the lemon juice thickens the mixture.
Chill for a few hours before serving.
Variation: use a 2 to 1 mix of ordinary double cream and creme fraiche instead of the thicker cream, substitute lime for lemon juice,mix lime zest with the topping and a little finely sliced rind for decoration.
Cut the empty lime shell halves in fours, place on a zipper plastic bag in the freezer for your G and Ts :o).
*you can grate/zest the lemon rind, store it in an airtight container and use later. Or sliced scruffily for your G+T :-).
**Oops, you caught me out!
A few raspberries leapt onto the plate. And a dollop of cream too. I'd better add those to the recipe!
And on a snowy Spring day (surely that's tantamount to an oxymoron!), why not light a candle to accompany this little plate of naughtiness and
enjoy some "hygge", some cosiness.
Velbekomme!
BTW, I've not posted OOTDs for a few days. I've been keeping warm in thick layers! And I'm busy trying to source the perfect casual jacket for Spring (if ever that comes). So, plenty of time to hunt around, then ...
Have you come across a super-versatile lightweight jacket, that goes with just about everything? If so, please let me know!
A la perchoine.
I can recommend the cheeseless recipe, hope you have saved me a piece.
ReplyDeleteHi Tarquin, I'm pleased you've given the "cheese"cake a go, hope it was scrummy. Sorry, mine's already eaten all up, it was that yummy!
ReplyDelete