- Ipswich, Suffolk
- 06 Sep 2005
I don't blame you for sitting in the shade lillyrose, it's been so hot here too. I checked inside the greenhouse earlier and even with both the roof windows, the door and both louvre vents open, it was 40°C in there. All I've done outside today is hang the washing out, get it in, watered the plants in the greenhouse and had a natter over the fence with the neighbours
Hope Maisie is feeling better soon, do you think it's the heat that's got to her? It sounds like Khan is in the right place Sasha is currently stretched out across the lawn but she will probably move in a little while when I take the hosepipe up the garden.
This is the cheesecake recipe, I got it from someone I used to go to school with who now lives in the States and being an American recipe, I had to work out the UK equivalent which I put in brackets and must have worked it out ok as when I made them before, they did come out ok I think this time though I will half the quantity as there won't be too much spare room left in the fridge
Stewart's Cookies and Cream Cheesecakes Recipe
42 cream-filled sandwich cookies, such as
Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream
cheese, room temperature ( 2lb/ 1kg)
1 cup sugar ( 8 oz/ 250g)
tsp vanilla extract
4 large eggs, room temperature, lightly
1 cup sour cream ( 8 fl oz/ 250 ml)
Pinch of salt
Preheat oven to 275°F/140°C/gas mark 1. Line standard muffin tins
with paper liners. Place 1 whole cookie in the bottom of each lined
2. With an electric mixer on medium high speed, beat
cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping
down the sides of the bowl as needed. Beat in sour cream and salt.
Stir in chopped cookies by hand.
4. Divide batter evenly among
cookie-lined cups, filling each almost to the top. Bake, rotating pan
halfway through, until filling is set, about 22 minutes. Transfer to
wire racks to cool completely. Refrigerate at least 4 hours (or up to
overnight). Remove from tins just before serving.