At age 15 my parents sent me for a month in England, to Halifax, for a study vacation. It was a wonderful experience! Unlike many disgruntled friends who fell from these trips, the past month in this small town in Yorkshire made me fall in love with this land. I lived at home during the day and attended a school run by Judith, a friend of my college teacher in high school. The school accepts only one student in the nation to force all children to speak only in English (although I baravo a little 'because, studying French, who gladly accepted Benedicte used to chat in his native language). Even back then I was a good fork and above all I was very curious about the food. Then, as now I love to taste everything! But at the start, the stories of friends about food in England, had made me worry a lot. The home stay was made by Michael, director of the museum in Halifax, his wife Penny and two children, Richard and Robert, then very small. Penny was an excellent cook and was a pleasant surprise! Especially in regard to the preparation of desserts!! It was thanks to Penny that I discovered a sweet that still brings me back in time to that first bite: the cheesecake.
clear: not that there are equally good cakes, but the cheesecake has something special for me. So when the other day on site Nigella (too much this woman!) I saw this recipe I could not resist. I've always prepared the classic cheesecake, to brick, but this version is nice, fresh and creamy. Of course, anyone can customize the top with what he likes best. I used the blueberry jam this summer prepared together with fresh fruit. Blueberries
cheesecake
125 gr.
digestive biscuits 300gr.
cream cheese 60 gr.
icing sugar 75 g butter 1 teaspoon of vanilla extract
250 ml.
cream 2 teaspoons lemon juice in a blender
Jam
Place biscuits and butter until the mixture is the consistency that reminds of wet sand. Press the mixture into a springform pan of 20 cm. in diameter. Mix in a bowl the cream cheese, vanilla, lemon juice and icing sugar. Fit a little cream and then add to cream cheese mixture. Pour the batter into the pan leveling them well, cover with plastic wrap and leave in refrigerator for at least three hours, preferably overnight. Before serving, cover with favorite jam (or jelly made or naturally preferably homemade)
With this recipe for the collection of Cooking with Masterchef
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