Wednesday, May 26, 2010
The Lazy Cheesecake
This is my treat tonight.
I pedaled and pedaled so quickly to get home today. Two people called me at work to say that there would be a thunderstorm, so I had better be on my way quick. It was so windy on the bridge crossing over to Aylmer.
Yes, I bike to work in a dress. Thank you Victoire for always keeping me fashionable.
I love storms. After dinner, we went to the beach and watched the dark clouds and lightning. How delightful it is to live near water.
Now I am in the safety of our little house, about to devour the blackberry cheesecake. My mother used to do this very often for my father. She pretty much always made it with blueberries (I guess my father liked that...), but I also have very vivid memories of different fruit layered to make pretty patterns. Maybe that was to please me...
You need to try this. So easy. Creamy. Decadent. But still very summery.
My mum's cheesecake
1 block cream cheese
1 can sweetened condensed milk
1 lemon, zested and juiced
Bend all ingredients until smooth. Pour into crust. Refrigerate. Easy-Peasy.
I sometimes put a bit more cream cheese if I have it on hand so that it holds better, especially if I am doing a large tart - but if not, no worries, you just need to make sure that it gets a good 4 hours to set.
I like a graham crust. To be honest, I never measure.
Put about 1 Tbsp sugar to 1 cup graham cookie, then add melted butter until it just holds. Press down in a tart shell Bake in the oven, 325, for about 8 minutes. It should just start to golden, no more.