Bounty Cheesecake

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Yes, it has been a while since I have blogged.  I’m afraid life defeated me for a while.  However, once again, my thoughts turned to baking. I couldn’t decide what to do, and in the end I thought cheesecake.  I love cheesecake, a nice stodgy, densely cheesy pudding. Baked or not, it’s a luxurious, comforting eat.

Today I chose a no-bake cheesecake, and it is a recipe new to me.  Of course, I did the few obligatory tweaks, I can’t help myself!

This starts with a biscuit crumb base and I used milk chocolate Hobnobs.  My preferred method for crushing the biscuits is to put them in a strong plastic bag, put it on the floor and stamp on it – just being careful not to burst the bag.  Who says baking isn’t physical! Mixed with melted butter, the chocolate on the biscuits melts nicely, and makes the difference from being a plain crumb crust. A bit of desiccated coconut adds to the texture.

A few chopped bounty bars on top of the crust and then the cheesecake mixture (cream cheese, vanilla, icing sugar, a jar of bounty spread, double cream) goes on top.  This goes into the fridge to set for a couple of hours. Once set, I melted some Galaxy milk chocolate and poured it over the top, and once again back into the fridge to set.

And there you have it.  Now I wonder how it would turn out if I replaced the vanilla extract with a coconut liqueur…..?

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂

Rhubarb Crumble

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I haven’t blogged for a few weeks. I’ve been struggling with what I wanted to say, and whether I should say it. I haven’t managed to haul myself out of that place yet. But I did bake. And when you are feeling low, tired, sore, confused, lost…..what better to bake than comfort food. In this case, comfort pudding.

A colleague gave me some rhubarb and so my mind was set.  Rhubarb crumble. A warm pudding, crumbly, crunchy topping and soft, comforting and slightly tart fruit filling. Served with custard of course. I do prefer not to add too much sugar, a little sharpness from the fruit is always good.

I threw some braeburn apples into the fruit mix because apples are always good to “flesh out” a crumble and rhubarb cooks down to almost nothing, so it needed something extra.

The crumble topping was standard, and I always add oats and walnuts because it helps with the texture.

The custard?  I confess I bought ready-made custard. No-one’s perfect!