It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and have to try a recipe from each other's blogs.
The blog partner given to me this month was ..... Veronica, from La Recette du Jour who resides in France.
Unknown to me, cooks in Europe measure dry ingredients by weight, not volume (i.e. cups). so many of her recipes use European standards for measurement; weights are in grams or kilos, volumes are in litres, centilitres, or millilitres, and oven temperatures are in Celsius.
Fortunate for me, Ivy from Little Ivy Cakes had used the same recipe in a previous Taste and Create and converted the measurements to American standards...THANK YOU!!!
I had previously posted a poll asking of which you would choose:
Cheesecake Re-Arranged or Lemon Cheesecake. It was a close finish 6 to 4 for the Lemon Cheesecake.
That said, John was vying for the Cheesecake Re-Arranged which previously unknown to him called for "gelatin" to which he despises. That and the fact I tried with avengence to find SHEETS of gelatin to NO avail and came up empty handed, that recipe will have to wait.
Awww well, I L♥VE all things LEMON and wasn't in the least bit apprehensive to try her Lemon Cheesecake.
Notes on record for this recipe included:
Ivy: The cheesecake was really good but a little soft in the middle. I in turn cooked the cheesecake for the required hour at 280 F degrees before increasing the temperature to 300 degrees F for an additional 15 minutes.
Veronica: Despite all my precautions, the first time I made this the top collapsed into huge crevasses as it cooled. I had some mascarpone in the fridge, so I whisked it to loosen it up and spread a very thin layer over the top of the cake before covering with lemon curd. This worked perfectly as camouflage, even after an hour's journey in the car.
1 1/4 cup shortbread biscuits (I used Arrowroot's)
1/2 cup butter
1 1/2 cup cream cheese
3/4 cup sugar (I used 1/2 cup caster sugar & 1/4 cup granulated sugar)
Finely grated zest of 1 lemon, plus the juice of half of it
3/4 cup lemon curd
-Preheat the oven to 350F. Have a large spring-form pan ready
-Put the biscuits in a plastic bag and crush with a meat tenderizer or roll with a rolling pin. Don't reduce them to powder leave some biggish lumps, otherwise the base will be too stodgy. Melt the butter, mix with the biscuits, then spread the mixture over the base of the tin, patting it down firmly,
-bake for 10 minutes. Reduce heat to 280 F.
-Meanwhile, put all the cheese in a bowl and beat with an electric whisk for 30 seconds to make it smooth and light. Beat in the sugar, then the eggs, one by one, followed by the lemon zest and juice.
-Swirl in half the lemon curd
-Pour into the tin and bake for about an hour (I baked for 1 hour at 280F and an additional 15 minutes at 300F). The filling should be only just set and still a little bit wobbly in the middle. Turn off the oven and leave the cheesecake in it to cool.
-Spread the rest of the lemon curd over it and decorate
Juice of 2 lemons
1/2 cup sugar
5 tbs. butter cut into little pieces
Mix all ingredients in a saucepan and cook on medium-low heat until mixture thickens and starts to bubble a little(5 mins), mixing occasionally. Remove saucepan from heat immediately and press through a sieve. Stir and then store in a container. Chill at least 1-2 hours before serving. I stored mine in the fridge until I was ready to use.
Aside from Dalton (my picky eater)... Dakota, John and I LOVED it. Dakota even went on to declare it being "a little taste of heaven", and somewhat "similar to Lemon Meringue Pie, 're-arranged'"
I can't wait to see what next month's taste and create dishes up.To check out the original recipe on
Veronica's blog... click here
Ivy's blog (with step by step tutorial)... click here