Just Recipes!
- Thread starter DQ
- Start date
neilsbird09
Silver Member
Right, it's a done deal! You're all invited for ice cream with fresh cream and champers in the hot tub! No need to bring the ice bucket Cheryl cos I have one though saying that if you brought yours we could have 2 bottles on the go at once 
I've got Neil looking for an outside tv on Ebay LOL x
I've got Neil looking for an outside tv on Ebay LOL x
ditzeeblonde
Call me Linzi...
Yes fancied a change... then had problems as I couldn't fit it all in & ended up with Jims Ange!!
Linz, caz has hot tub
I know but you said...........
Just wondered if that was something different?? x
ditzeeblonde
Call me Linzi...
Thanks babes. x
neilsbird09
Silver Member
Why don't we all just centralise somewhere and live the life of riley lol! All this yummy food, go to the gym to have a giggle (and maybe a little exercise) and a hot tub to relax in afterwards! With ice cream and champers of course
neilsbird09
Silver Member
Yeahhhhh! El pueblo Atkinso
ditzeeblonde
Call me Linzi...
Que???
neilsbird09
Silver Member
Atkins town in spanish lol!
ditzeeblonde
Call me Linzi...
Right I'm off for sleepbyes... been awake since 0400 hitting a wall now! xx
neilsbird09
Silver Member
Night night hun, sweet dreams zzzzz
geordiegirl
Full Member
StephenP
Mines a V&T Please
Found This Cheese Cake-Will Try Soon
CRUSTLESS CHEESECAKE
1 Tablespoon unsalted butter, softened
1/4 Pound finely ground blanched almonds
4 8-ounce cream cheese, room temperature
1/2 Cup heavy cream
1 1/2 Cups sugar(Sucron)
4 large eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 Teaspoon pure vanilla extract
Directions:
Preheat the oven to 325 degrees. Butter a springform pan or an 8×8x3 cake pan and dust with the finely ground blanched almonds. You can grind the almonds in a food processor or put them in a plastic bag and hit them with a mallet. If you are using a springform pan, line the outside of the pan with a double layer of heavy-duty foil to prevent leakage.
Beat the cream cheese, cream, and sugar well with an electric mixer. Add the eggs, vanilla, and zest; beat until combined.
Put the roasting pan in the oven and carefully add boiling water. Let the humidity level rise in the oven for 15 minutes and then place your springform pan in the roasting pan. The water should come about 2/3 of the way up the springform pan. The water bath will help to protect the eggs from curdling from the direct heat of the oven. The added moisture in the air will also help keep the cheesecake from becoming overcooked or drying out.
Bake until firm- about two hours. Once the cheesecake is done baking, crack the oven door and let the cheesecake cool in the oven.
Once the cheesecake has cooled, refrigerate it overnight. Invert on a plate to serve.
CRUSTLESS CHEESECAKE
1 Tablespoon unsalted butter, softened
1/4 Pound finely ground blanched almonds
4 8-ounce cream cheese, room temperature
1/2 Cup heavy cream
1 1/2 Cups sugar(Sucron)
4 large eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 Teaspoon pure vanilla extract
Directions:
Preheat the oven to 325 degrees. Butter a springform pan or an 8×8x3 cake pan and dust with the finely ground blanched almonds. You can grind the almonds in a food processor or put them in a plastic bag and hit them with a mallet. If you are using a springform pan, line the outside of the pan with a double layer of heavy-duty foil to prevent leakage.
Beat the cream cheese, cream, and sugar well with an electric mixer. Add the eggs, vanilla, and zest; beat until combined.
Put the roasting pan in the oven and carefully add boiling water. Let the humidity level rise in the oven for 15 minutes and then place your springform pan in the roasting pan. The water should come about 2/3 of the way up the springform pan. The water bath will help to protect the eggs from curdling from the direct heat of the oven. The added moisture in the air will also help keep the cheesecake from becoming overcooked or drying out.
Bake until firm- about two hours. Once the cheesecake is done baking, crack the oven door and let the cheesecake cool in the oven.
Once the cheesecake has cooled, refrigerate it overnight. Invert on a plate to serve.
