Well as my week of Festive Frenzy comes to a close, I have to say a big Thank You to all of you for participating in some of the fun we have been having on Facebook…lots of entries in prize draws…(some of you more fun than others in that regard!! Just sayin').
This is my final recipe in the series for this year, and a word to the wise, I am now quietly heading off to have my nervous breakdown in the shape of a wedding.
SO…Merry Christmix to you all, Happy New Year and if you want to keep up with my goings on I will still be active on Instagram, Pinterest, YouTube, Twitter, and of course all of these are connected to Facebook, so if you have that one, you have them all basically! I would love to hear from all of you over the holiday season as you try out different recipes, ask me questions (within reason) and just in general share your foodie fun with all of us.
I am going to take a bit of break from the blog though, as I am trying to be in the moment with my daughter for these next few weeks of preparation…and I am trying to finish off my new book so that the new year will bring a new photo shoot….Please all be safe, kind, sharing, patient and full of good food throughout the Season and please come back next year for more…the online store will still be open throughout the holiday period, but shipments may take longer based on all the usual public holidays.
In the meantime, if you miss me, make a few things you have been meaning to try. This recipe is divine…I had to put it into the outside fridge just so I wasn’t accosted by it every time I opened the inside fridge. It takes a while to set, it should be little wobbly in the middle, (like me) when you finish cooking it and it becomes the most amazing cheesecake yet. (Big call…but it is yummy!)
And speaking of cheesecake, just saw Pitch Perfect tonight. Best line in the film (very, very funny!) ‘I’m gonna finish him like a cheesecake’. I did appreciate it ! Enjoy.
Preheat oven to 180ºC while you make base. Line the base of a springform tin, that will fit inside your Varoma dish, with baking paper.
Place biscuits and butter into Thermo bowl and blend 30 sec/speed 6 until clumping together when pushed. (I found amazing jaffa wafers at Ikea, orange biscuit, with a choc chip…but like I said, plain will do.)
Press into tin and bake 10 minutes. Remove and cool.
Without cleaning, place zest and sugar into Thermo bowl and mill 10 sec/speed 10.
Add remaining ingredients except chocolate and blend 30 sec/speed 8. Scrape down sides of bowl and repeat. Remove from bowl and set aside.
Rinse bowl and place enough water to reach 3/4 full mark. Bring to the boil, 8 min/Varoma/speed 3.
Set Varoma dish into position. Place cooked base into Varoma and pour the prepared filling into the springform tin. (It is easier to do it this way, less spillage!)
Place pieces of the chocolate into the filling, they will disappear, but try and get a few to remain on the top.
Steam 60 min/Varoma/speed 3. Check water level and add water as needed.
Steam 40 min/Varoma/speed 3. Do not mop up any liquid that may be on top of the cheesecake. Allow to cool slightly before refrigerating for several hours.
Serve garnished with Persian fairy floss (pictured) and do not put this onto the cheesecake if using, literally as you are serving it in slices as it will melt and become very, very unattractive in a hurry. Another option for garnish would be grated chocolate, or chocolate curls, commercial orange jelly slices, or glazed orange slices.