Sunday, June 21, 2009

pictures that we meant to take...

this is so typical of us.
we are not natural kodak-kids.

we celebrated father's day yesterday.
to simon's parents great pleasure, they were invited to our house for dinner.
a change they might get used to... we did not have a great apartment for 'formal' dinners as we lived in a very noisy neighbourhood, and had only but a small table. and scary stairs. and scary neighbours.

we still have a small table.
but we now also have a wonderful back yard.

we put the camera out and were ready to picture it all. we thought about it during the cheese course, when it was getting dark...

this morning though, ta-da! leftovers!
well, left over piece. one lonely piece.


i thought i should share the recipe for this cheesecake...
i was in such a hurry yesterday that i had no time for complicated elements. i had much painting to do this weekend and have no mercy from the gallery.

so, as we agreed to the dinner on friday night, i was in a bit of a panic. (i often am)
i went to do the groceries at about 8h45 on saturday. 9h30ish i was home. 10h00 the cake was done. how quick is that???

i do admit that i am used to baking. multitasking. tasting in my head different flavour combinations... i work, i paint, and i think of dinner. of breakfast. of our lunches. i should do a series on our lunches! i would say we buy lunch about once a month - the rest is homemade, rarely day-before leftovers.

anywhooooo.

you will need:
a 9 inch springform pan (or deep dish pie pan)
1 brick of cream cheese (stay away from the diet stuff, it eats at your brain)
1 can of eagle brand condensed milk
1 lemon
graham crackers (or the practical little box of the already crushed stuff)
butter
a bit of sugar
fruit, lots :)

i start by mixing some graham crackers with melted butter and about 2 tsp of sugar. just enough butter for it to bind. you can put more sugar, but i like my crust not to be too sweet.

pack the mixture in the springform pan and throw it in the oven (yes, you throw when you are in a hurry). cook until just browning around the edges, about 15 minutes at 350.

in a kitchenaid, mix the cream cheese, the condensed milk and lemon juice and zest. i usually juice half the lemon, zest the whole. spread on top of the cooked graham crust. once set (about 1 hour in the fridge), decorate with berries. put back in the fridge for it to set. Glaze with apricot jam (diluted in a bit of water, heated) if desired. though the next day it doesn't look as good ;)

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