Your Basket

Subtotal£0.00

Continue Shopping Basket

Bake Off! Round 4 - Lime and hobnob cheesecake

As expected, the office has gone Bake Off crazy, with Mary and Paul gracing our screens to commence a sixth series: yippee!

Getting in the spirit, a friendly competition has begun, seeing the hidden baking talents of the office unveiled and not so talented potentially being ridiculed by their peers..

Each week Perfect Cellar will be giving you exclusive access to the recipes of the winning bakers! We’ll also pair these delicious treats with a recommended vino for you to make and pair from the comfort of your home.

Week 4! and the office has turned into a pack of ravenous wolves with the anticipation of sweet treats on a Tuesday morning! This week saw two members of the Perfect Cellar team battle head to head, demonstrating wino baking talents. Lucille showed off her homemade choux pastry with gigantic profiteroles with homemade cream and hot, dark chocolate sauce. Simone baked an equally creamy lime flavoured cheesecake with buttery hobnob biscuit base. It was a very close call with sugar and cream being a winning combination, but it was the buttery biscuit base that took the crown.

The bake needs a wine that can compliment its intense citrus flavour. Try a crisp and dry Petit Chablis from Charly Nicolle,  packed with lemon and fresh minerality, its the perfect pairing for the zingy cheesecake!

INGREDIENTS 

  • 200 grams double chocolate maryland cookies or other double chocolate chip cookies
  • 75 grams unsalted butter
  • 750 grams cream cheese
  • 200 grams caster sugar
  • 4 large eggs
  • 2 large egg yolks
  • juice of 4 limes

METHOD

  1. Place a large overlapping piece of foil over the bottom of a 20-21cm / 8 inch springform tin, and then insert the pan ring over it. Fold the foil up and around the sides of the tin and place the whole thing on a second piece of foil, also folding it and pressing it securely up around the tin so that you have a water-tight covering. Actually, I sometimes find some water dribbles out from this supposedly secure casing on unwrapping, but it doesn't seem - as long as you unwrap the outer layer straightaway - to cause any sogginess.
  2. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of the springform tin, pressing the biscuits in with your hands or the back of the spoon. Put the tin in the fridge to set, and preheat the oven to 180°C/gas mark 4/350ºF.
  3. Beat the cream cheese gently until it's smooth, and then add the sugar. Beat in the eggs and egg yolks, then finally the lime juice. Put a full kettle on.
  4. Pour the cream cheese filling onto the chilled biscuit base, place the tin in a roasting tray and pour hot water from the recently boiled kettle around the foil-wrapped cheesecake to come about halfway up the sides of the springform; don't overfill as you'll only spill it on the way to the oven. Transfer it as steadily as you can to the oven and cook for 1 hour or so, checking after 50 minutes. It should feel set, but not rigidly so. You want to be able to detect, below the skin, the slightest, sexiest hint of a quiver within.
  5. Take the roasting tin out of the oven, then gingerly remove the springform from its water-filled tin, stand it on a rack, peel off the outer layer of foil, tear away the side bits of the first layer of foil and leave it to cool. When the cheesecake's cooled down completely, place it in the fridge and leave it there till 20 minutes or so before you want to eat it.
  6. Transfer to the plate you're going to serve it on (it will need to be one without a lip, or a cakestand) and unclip. The underneath bit of the first layer of foil, along with the base of the tin, are going to have to stay in place, unless you like living really dangerously. I don't mind a bit of risk in the kitchen, but fiddling about with something as desirably lacking in solidity as this dreamlike cheesecake is beyond even my clumsily impatient foolhardiness.
  7. It makes life easier if, when you cut it, you heat the knife and cake slicer (and I find I need to use both, the one to cut, the other to lift up and ferry slice to waiting plate) under a very hot tap first.

See the full recipe by Nigella.

ENJOY! 

 

Leave a comment

Please note: comments must be approved before they are published