Why you may ask am I writing such a summery recipe when there is a good few inches of snow causing chaos on the roads outside. Welcome to the life of someone who writes & talks about food for a living. I often appear on local radio doing cookery demos and talk about national food issues. I’ve cooked in the BBC Radio Derby kitchen before so know it has to be quick & easy to put together with minimal equipment and not having to touch the ancient hob they have there. Think Blue Peter without the TV cameras, I even have one I’ve prepared earlier.
This morning I should have returned to the BBC Radio Derby studios to make unbaked cheesecake live on air and talk about the nation’s love of cookbooks but the rather inclement weather put a temporary hold on this. The day started at 6am shifting snow on the drive with my husband and neighbour, then having to push husband up the private road we live down followed by the only accessible road across the Trent to Derby closing due to the fact it had turned in to one giant ice rink.
Tomorrow I’m teaching a class of Primary pupils how to make bread & butter pudding. If Tuesday is declared a snow day I’ll be selling my buttery wares to passing drivers because frankly there is only so much bread & butter pudding two people can eat.
One advantage of this wintry weather is that is produces fantastic light for photography in the house. It’s only taken me 6 years to realise this. It casts the perfect bright white light without harsh shadows. Yesterday I had a big photography session taking pictures of any food I could get my hands on in an effort to build up an ingredient image bank.
The demo cheesecake was made in a 400ml foil container. The type fried rice usually comes in from the Chinese. Hence why you have photos of the ingredients (ignore the lemon) rather than the finished product because I like to think I have a bit of class. I usually have a stock of these foil containers to hand, you can pick them up in poundshops and the like. They are good for portioning up food and have the advantage of being able to be put in the oven for heating through if needs be.
As this is a very basic cheesecake it is quite soft so may not turn out of a tin too well. This is even more of the case if you use lower fat cream cheese. Either way it is sure to help any cheesecake craving. I have to admit imported raspberries taste particularly tart at this time of year, nothing like the beautiful British sweet beauties we get late summer. This recipe is great for these out of season raspberries as it mellows the tartness but still letting the raspberry taste shine though. You could also use frozen raspberries.
So the lovely Sally Pepper at BBC Derby will have to wait another week for the cheesecake I’d promised her.
Raspberry & Lime Cheesecake
4 digestive biscuits
300g cream cheese
80g icing sugar, sifted
Juice of 1 lime
60g raspberries, mashed
1) Crush the biscuits until you have no big lumps. I usually do this in the blender.
2) In a bowl pour the melted butter over the crushed digestive biscuits and stir until the biscuits are completely coated with the butter.
3) Pour the buttery biscuit base (sorry couldn’t help myself) into the bottom of a 400ml container. Using the back of a spoon press the biscuits down until you have a even base. Put in the fridge and allow to set for 1 hour.
4) In a large bowl beat the cream cheese until it has softened then stir in the sifted icing sugar and lime juice until well combined.
5) Mash the raspberries then fold in to the cream cheese mix. Don’t mix completely, you want the mixture to have swirls in it.
6) Pour the mixture on top of the set biscuit base and return to the fridge to chill for a further 3 hours and allow it to set.