Tag: cheesecake

23Jan

Dark chocolate and ginger cheesecake

I always set my alarm to give me a good hour for breakfast before I need to leave the house. It always amazes me when my work colleagues say they get out of bed 5 minutes before they have to leave the house and then have their toast in front of their computer. I’m sorry but that would bring my quality of life down by about 10 points. I can’t function properly for the rest of the day if my day starts in a rush. Having my eggs with a cup of coffee in bed whilst catching up on last evening’s Bravo is my happy place. Then I leave plenty of time for my makeup and hair. All sounds very regimented right? Not so much because I never really plan my packed lunch/dinner and have to rush last minute to try and make a mediocre salad to eat later that day. I never make that a priority and end up leaving with a cereal bar or maybe a smoothie for lunch. Not cool. This week I prepped like a boss, got a few bits of tuppaware and stacked them with a nice turkey fried rice in the fridge. In the
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07May

Rhubarb and honey cheesecake with ginger crust

I will let you in on a little secret: I don’t like rhubarb. It’s too tart and stringy! Everyone else in my family loves it though so just before spring starts, you betcha my mum will fill the house with these. In fact she buys so many that inevitably quite a few of them achieve the end of their little lives. So I make jam. This time I went for a Delia inspired recipe with orange and ginger and it turned out great if not a little too sweet, but that’s my own fault because I never measure sugar (this is a bad thing). I like using Ginger Nuts for most of my cheesecake crusts, the ginger taste is not overpowering and it is a super buttery biscuit. But any ginger biscuits will do. Bad pictures happened during this process so the little one on the photo is whatever didn’t fit in the bigger tin, which serves around 10-12 slices. Remember to make the compote a few hours in advance so it cools down completely. Rhubarb and honey cheesecake with ginger crust 100g butter, melted 250g ginger nuts 200g Greek yogurt 3 tbsp. good quality honey 200ml double cream 250g cream cheese For the compote: 200g rhubarb,
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