125g soft butter
250g caster sugar
750g sour cream or cottage cheese or quark
500g cream cheese
1 teaspoon vanilla essence
½ cup cornflour
Separate the eggs. Cream the butter and sugar. Beat the egg yolks into the butter mixture one at a time. Add the vanilla essence. Beat in the cream cheese, then the sour cream and finally the sifted cornflour. Preheat the oven to 180°. Whisk the egg whites until firm. Fold thoroughly into the cheesecake mixture with a metal spoon. Pour into a greased 28cm springform tin. Bake for 1 ½ hours or until golden yellow. Do not overcook or base will burn. For best results and flavour, refrigerate overnight.
This is translated from the German and is a beautiful rich cheesecake that is perfect as a dessert or for afternoon tea with freshly brewed coffee. Easy to make and even easier to enjoy! Everyone’s favourite cheesecake once tasted!
Another birthday! It is my husband’s birthday today and I have baked him his all-time favourite … German Cheesecake. This is a vanilla cheesecake without a base or crust that you will find all over Germany in bakeries. I translated my recipe from a great baking book I brought home with me in 1994 and have been baking this cake ever since. I even bake it in Germany where my in-laws often request it! The original recipe calls for 750g of quark, however this baker’s cheese has only become readily available in Queensland in the last few years. To conquer this problem I have experimented with smooth cottage cheese, ricotta and sour cream. Sour cream is the definite winner and I still use it even though I can buy (hugely expensive!) quark at the supermarket now. If you enjoy the pure, slightly acid cream cheese taste of a true cheesecake then this is one for you to try! It is also gluten-free as 1/2 cup of corn starch is all that is needed to get the right consistency. It is not the most beautiful cake you will ever behold, but the flavour is so good no one will care! The recipe is featured in the “Recipes” category in the blog.
The cappuccino pavlova entered our lives via “Nigellissima” and has established itself as a firm favourite. Essentially it is a standard pavlova recipe with coffee powder added to it and no fruit topping. It is easy and delicious, even for those who aren’t huge coffee lovers! Nigella Lawson’s recipe calls for instant espresso powder. The only coffee “powder” I could find was International Roast … yep, grotty old International Roast. Which I now always have a tin of in the pantry because it is amazing in this pav as well as the no-churn coffee ice cream recipe from the same book! A number of pav-lovin’ family members have said that they now prefer this to the traditional one! The texture is brilliant (crispy, chewy AND marshmallowy) and the flavour is just like a mild, creamy cappuccino from the best of coffee shops. It is a surprisingly impressive and sophisticated dinner party dessert.
The other birthday cake I made was simpler, but for my buddy who would walk a mile for cream cheese frosting, a girl after my own heart! My Dad found a recipe for jelly shots made with cocoa and Guiness with an Irish Cream layer on top and turned up with the appropriate beverages for us to have a crack at it. It sounds great, however trust us, it’s not! Wow, what a dud! That left me with five cans of Guiness to use up. Two were passed on to my Aunt for her famed Guiness pies and the other two were left on my pantry floor.
Nigella to the rescue! Her Chocolate Guiness Cake features in her Chocolate Cake Hall of Fame chapter in “Feast.” It is an absolute winner in terms of texture, taste, simplicity and longevity! She likens it to unspiced gingerbread and I think this is a great description. It stores brilliantly if you can get people to keep their mitts off it of course! Everyone who has tasted it has fallen in love with it. One tip – you need to use full-fat cream cheese in the icing to get the best effect… I am sure Nigella would approve!
I have made a few birthday cakes this year for friends. One inspired by another blogger and one by Nigella Lawson along with my Dad who happened to leave me with a six-pack of Guiness in a failed jelly shot experiment! The first cake was inspired by the Apartment 2B blog which will give you excellent decorating instructions for the pink ombre buttercream – ombre seems to be all the rage at the moment!
I used a favourite marble cake recipe from taste.com.au which has yoghurt in it to keep it moist despite the firm consistency. I was pleased with the icing effect as a first attempt and my friend was happy to have a special birthday cake for her 60th, win-win.