You know how there are days where you want to scream at everyone at sight and basically be a horrible human being. Today is one such day.
I hate it when people mispronounce my name and then expect me to do what they'd like me to. I hate it when people demand that things be done for them, instead of asking if I could accommodate. I hate it when I'm taken from granted.
This day, well, has had all three of that. Plus a headache that just refuses to go. Horrible horrible way to start the week.
My shouting tally so far has been - 6 people on the land line. 4 people on the mobile. And three people who have overtaken me. That's 13 so far. Quite a lot of energy wasted, you'd say. I have also been simmeringly annoyed with 4 people, so just for today, I'll take that into account as well.
Lately, these bad tempered days have been few and far between especially since work as been so busy. But today, well, today I've just had to go back to my old self.
I ask myself, what might cheer me up. Something to eat? No. How about some shopping? Meh. A Brazillian blow out? Yay! Yes, that's what I need. A good massage, pretty hair and then meeting with a girlfriend should do the trick.
So while I go and pamper myself silly, why don't you read all about these super easy mini cheesecakellets that barely take30 minutes to make and about 5 minutes to assemble?
This is my favourite recipe for a simple lemon cheesecake that makes 16 mini cheesecakes or you can make yourself a big one baking it for 55 to 70 minutes.
I love the lemon flavours in it. But you can replace with orange, coffee, vanilla, chocolate or even ginger. The trick is to know the measurements and not be afraid of the baked cheesecake. I make these two ways, with sugar or with condensed milk. If you're using sugar remember to up the quantity of cream. Oh and you know the best part? These make for a perfect portion size so you don't mess up a big cheesecake and nor do you over eat.
Baked lemon cheese with strawberry compote
For the base
125 to 200 grams digestive biscuits (depending on the size of the pan)
2 tbsp melted butter
For the cheesecake
250 grams cream cheese (I used Britannia)
250 ml condensed milk
100 ml fresh cream
lemon zest from 2 lemons
juice of 4 lemons
3 eggs separated
For the compote
1 box strawberry
3 tblsp sugar
3 tblsp water
1 tsp lemon juice
1. For the basë: Crush the digestive biscuits and mix with melted butter. Spoon into a cupcake tray that has been lined. Bake for 5 minutes at 190. Remove
2. For the cheesecake. In a bowl mix together the cream cheese, lemon zest, condensed milk, lemon juice and three yolks. Add cream and combine.
3. In a separate bowl whisk the egg white till you get soft peaks. This is to ensure that your cheesecake is light and has a beautiful creamy body.
4. Fold the egg whites into the cream cheese mixture. DO NOT WHISK. If you whisk you'll get bubbles and a very strange looking cheesecake.
5. Pour the mixture into the individual cups. Bake at 150 degree Centigrade for 30 minutes.
6. For the compote: In a saucepan add the cleaned and hulled strawberries along with sugar and water. Bring it to a rolling boil and let it simmer till the berries are soft. Add the lemon juice.
7. One the cheesecakes are cool, spoon compote over them and let them sit in the refrigerator for at least 1 hour before eating them.