I can’t cook. I remember having Food Tech classes in high school, making something like soup or some kind of bolognaise, I’d get it home, we’d all brave the taste test… ‘Nope. Bin it.’ I can’t really bake either. Never have been much of a domestic goddess to be honest; I’d make a terrible housewife (not that I ever planned on being one).
One thing I can do, though, is cheesecake. I’m pretty good at making it and very good at eating it.
This recipe is so easy, even I can do it… the girl that set a croissant on fire under the grill (6 months ago), the same girl that put a metal bowl in the (brand new) microwave.
You probably don’t have much faith in me from what I’ve said so far, but cheesecake is my one and only forte, so trust me when I say it’s a good one… I’ve perfected it.
I also didn’t follow a recipe or weigh anything out, but I’ll give you a good guestimate…
You will need:
Cake tins (mine are heartshaped and from Home Bargains)
Betty Crocker Vanilla Buttercream Frosting
Now, for the method…
For the base, I put roughly 30 (probs more) shortbread fingers into a sandwich bag, sealed it and battered them with a rolling pin until they were crumbs.
I then melted around 200g of butter in the microwave (in a ceramic bowl), and then mixed this in with the shortbread until it became, in the words of Gregg Wallace and John Torode, a buttery biscuit base.
This was spooned into my adorable heart shaped cake tins (which were greased) and pressed down to create a firm base. I kept filling and pressing (imagine patting sand in a bucket before you make a sandcastle), until my base made up around a quarter of the tin.
I popped these in the fridge to set, then realised I had a hell of a lot of base mixture left, so put it into a larger cake tin to make a third cheesecake.
I then added 4 tubs of cream cheese to a fresh mixing bowl, and put in a tonne of icing sugar. It looked like way too much, but you have to just keep adding and adding until it tastes sweet.
I (well, mum) whisked a pot of double cream to create whipped cream. We then added the cheese mixture in a bit at a time to create a thick, creamy cheesecake mix. I then thought ‘oh shit, the vanilla essence’ and whacked 3 drops in and mixed it up before layering the mix on top of my bases which had set nicely in the fridge.
The cream cheese mixture I made was more than plenty to fill both heart tins and a good layer on the larger cheesecake too. I put them all back in the fridge and left them for 2 hours.
After the cakes had set I carefully removed the tins, dusted cocoa powder on one half, added a scoop of Betty Crocker’s Vanilla Buttercream Frosting and some chopped strawberry.
Boom. Done. Easy, right?
This is such a great idea for Valentine’s day if you’ve decided to not buy gifts, if you want an authentic, homemade gift, or you could even make them together as a little date night!