squashedbanana spinach and filo parcels sound yum - used to make them all the time before I was diagnosed as coeliac and I miss filo so much!
My cheesecake turned out well - although it took a bit longer to cook than usual - definitely going to cover over the cracks with lemon curd and I have some Tiptree lemon curd in the cupboard so will be using that! The recipe is really simple, but obviously I haven't really shared it Daisymaisyjessicaemily because it's my MIL's recipe - one of the only things she can make well and despite it coming from a book, it's a really old, out of print one so she's claimed it as her own! She wouldn't give me the recipe till I married DH!! Having said that, I didn't like cheesecake before this one.
The original recipe is for vanilla cheesecake - delicious. You can either make a cake base (4/4/4/2) or biscuit base, then the topping is:-
400g soft/baking cheese
tub of creamcheese e.g. Philadelphia
200ml sour cream or creme fraiche
1 cup (American recipe so American cup measure/tea cup) caster sugar
4 eggs
1 tbsp cornflour
2 tsp vanilla extract
Use an electric whisk and combine thoroughly. Pour onto your base - best in an 8" deep tin - and bake at 180C for 45 mins to 1hour.
Can someone remind me for future reference how to prevent cheesecake cracking? Something to do with turning off the oven or leaving the door of the oven slightly open for the last bit of cooking?
Oh - and today I made a gluten free babka - a sweet-ish yeast cake (more of a bread) which was amazing. I've never made anything so bread-like from scratch since becoming coeliac. Delighted with a new American gluten free recipe book I've just acquired...