For Daring Bakers back in April 2009 (wow, was it really nearly two years ago??), we had to make Abbey's Infamous Cheesecake, a super duper tall cream cheese cheesecake featuring 750g of cream cheese. Back then, I made a ginger and lime version.
This week, I fancied cheesecake, and what better way to get some than to make it myself. I chose Abbey's recipe again, and used malt biscuits for the base. To make it visually spectacular, I made a topping by draining the juice from the 400g can of blackberries in syrup, placing it into a saucepan, adding a heaped dessertspoonful of cornflour made into a smooth paste with a little water, then bringing the mixture to the boil while constantly stirring it. Once the mixture has thickened, take it off the heat to cool a little (not too much or it will set!), pile the blackberries from the can on top of the cheesecake, then pour over the thickened syrup. Voila - you have a fruit-glazed cheesecake. I learned the cornflour trick from my wonderful Mum - isn't she a clever chook?
Thanks to my workplace for supplying all of the props used in these photographs.
I am going away now to relive the joys of my slice of cheesecake: