Finally the day of the baby shower arrived and we had a wonderful evening with friends to celebrate the imminent birth of Baby Robinson.
It's all about the little things. Lavender from the garden, cookies from the freezer and a handy basket for the mother to be to collect up all her gifts.
A little thought goes a long way.
Mama's Cheesecake was the success of the evening which I just have to share with you all. Thankfully my girlfriends don't care for low fat as just reading the ingredients of this baby makes my arteries clog up!
110g plain digestive biscuits
85g unsalted butter
300g Phillidelphia (1 large tub)
300g cottage cheese (1 medium tub)
1 tsp vanilla extract
120g caster sugar
3 medium eggs
150ml sour cream
2 tbsp caster sugar
1/2 tsp vanilla extract
21cm oven proof flan tin with removable base.
Biscuit base. Break up biscuits into a food processor and pulse until size of large crumbs. Melt the butter in a large enough mixing bowl to then incorporate the biscuits. Spoon all the mixture into the flan tin covering the base and about 1/3rd up the sides - push down firmly.
Filling. Mash together the cheeses, castor sugar and vanilla extract in an electric mixer with paddle attachment. When the ingredients are well blended, add the eggs one at a time. Beat thoroughly until each egg is absorbed before adding another. When all the eggs have been beaten in and the mixture is smooth and airy, tip it onto the biscuit crust. Bake in a pre-heated oven at 180c for 25 - 30 mins.
Topping. Stir all the ingredients together until smooth. When the cheesecake is cooked remove from the oven and raise the temperature to 200c. Tip the topping mixture all over the filling and return to the oven for 5 - 6 mins just long enough for the topping to set.
Allow cake to cool outside the oven and then chill thoroughly in the refridgerator before serving.
Yum Yum Yum.