Not my usual kind of Cake of Cheese..

Friday 11 January 2013
Up until now when I've blogged about cheese cake its always been a cake of cheese. My 40th Birthday cake and Christmas cake serve as proof positive of my extreme cheese loving. However when I asked on Twitter for for a recipe idea to use up some of my leftover homemade mincemeat, H suggested the Nigel Slater Baked Mincemeat Cheesecake which she had made for the Christmas Pinnies and Petticoats meet. A perfect desert for me to take along to a New Year open house party.
The recipe is available in one of Nigel's regular columns for The Guardian. It was easy enough to follow but you do need to make it the day before required to give it time to set properly. I cooked it in a bain marie (after wrapping my springform tin in four layers of foil) No water seeped in and the top didn't crack. Result. Alas I don't have a food mixer but it worked fine with an electric hand whisk. I did slightly boob when it came to decorating as I didn't read the instruction about keeping back a couple of tablespoons of biscuit crumbs for the topping. Thankfully there were more digestives in the biscuit tin.
It was only after the cheesecake had been baked and eaten that I found out that Janice at Farmersgirl Kitchen was hosting a new blog event. Nigel Slater #dishofthemonth challenge so I'm pleased to add this blog post to her linky. Do check out what other Nigel Slater dishes bloggers have been cooking up for the challenge this month.

I tweeted this photo of the finished dish and got a reply from the man himself. "@realnigelslater @foodiequine Claire, this looks so pretty" I still get slightly giddy when a "celeb" interacts with me on Twitter.

Nigel likes my (his) cheesecake

Boy has inherited my love of cheese and asked if I could include one of his latest bakes on the blog. Another variation on cheese cake. 

7oz plain flour
2oz porridge oats
3 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
3oz cheese (plus extra to sprinkle on top)
1 egg beaten
240ml milk
90ml corn/veg oil
Sift together all dry ingredients in one bowl. In another combine all wet ingredients. Pour wet into dry and mix. Spoon into muffin cases and top with a sprinkling of cheese and a pinch of paprika. Bake at 200C for 20 minutes until tops are lightly browned. 
Enjoy your cheese however you like to eat it. My next cheesy challenge is Mozzarella making. Microwave and rubber gloves are at the ready. Just need to find a buffalo.


  1. Those Cheese Muffins look yummy!

  2. Yay, thanks for entering your cheesecake for Dish of the Month. It looks delicious and if Nigel approves, who am I to do otherwise ;-)

  3. WOW! I love the look of the cheesecake. x

  4. Some great cheesy efforts there, and it's always lovely to hear back, Nigel is very good at replying.
    It's a fab book, (as are all of his)


Foodie Quine. Design by Mimi Hammill. Powered by Blogger.