The cheesecake and the doorstep delivery

As you know from recent posts I'd made the salted caramel cheesecake … there's only one problem when you've “road-tested” a dessert that has a limited lifespan you need to give it away, consequently my deliveries increased!

The doorstep delivery began and I realised quickly that the best feedback comes from random taste testing.

I posted the comments after delivery of the first two slices - here's what happened with the rest :

a slice each to my friends who'd had a package

as a gift. One friend couldn't indulge but her husband could …

… the next day – I didn't tell him he'd got cheesecake

• he has a smile on his face and uttered “mmm mmmm mmmmm”.

• Thank you x

I collected my meat order from the butcher and on my

way home popped in to say good morning to the other recipient …

“that was the best cheesecake I've ever tasted”

another slice to my best friend and running buddy when

I delivered her Christmas package – I knew she'd share

the cheesecake with her daughter …

… message received later that day – “absolutely

scrumptious”

later that week, on a run – the cheesecake was

mentioned again - “your best dessert ever”

My intention was to make people smile and I think I did.

I have a feeling that the cheesecake will be back – it would be a great addition to a summer gathering – hopefully we'll be able to celebrate by then!

Next … a Christmas gift

After Christmas …

I delivered the first package on the 8^th December. It worked out better than I'd expected – everyone is so busy rushing around with last minute lists that they don't have time to cook or organise food so the delivery of the package gave bits and pieces to create a supper or a lunch with sweet treats to follow. Who'd have thought that cheese scones would be so popular, they aren't exactly what I'd call festive fare but may be that's the secret of the scone and a cheese version in particular! The relish had a part to play and I suppose produced what I'd call a posh ploughmans.

Neither was I prepared for the reactions and am very happy to report that the idea was a success. The next two packages were delivered on Monday 21^st December and soon after I received the following :

“Thank you so much – your cranberry and onion relish

is delicious and perfect with cheese, ham and pork pie.

As for the cheese scones my Grandson loves them and

has already ordered two for lunch tomorrow”

On the sweet side, Rocky Road always seems to be popular but the standout has been the tiffin – what I'd consider to be an old fashioned treat, then I noticed that a well known supermarket had pinched my idea – how rude! The only difference being they added Christmas Trees made out of chocolate to the top – too much chocolate!

I'm waiting for feedback on the last package delivery, which looks more like a traditional hamper – have a look :

 

Here's a Rocky Road delivery – you can make the smallest of gifts look pretty :

When I had the Brown paper packages … Christmas Box idea I didn't realise it would require the planning and organisation that it did, probably because what began as a gift for Margaret but then grew into four more! In addition to which there were the smaller one off gifts.

Further news to follow …

A doorstep delivery and a taste test …

My plan is to do a doorstep delivery to a couple of friends – what can possibly go wrong - at least my friend won't have to make dessert for the evening meal. I cut a slice for H – here I'm on dangerous ground – cheesecake isn't his favourite but if he enjoys it then I'm in with a chance. When I served the slice I said “... I know it's huge just give it a try and leave what you can't finish”. Silence is good – an empty plate even better!

I received a message from my friends, here it is :

“... Wow, that dessert was awesome, each layer was

delicious. We have never tasted such a cheesecake,

well done and thank you”.

If you're a fan of cheesecake and salted caramel then this is a match made in heaven.

It has to be said I'm not a dessert person – but even I enjoyed my taster - it was the salted caramel that did it!

Now all your plans have been tipped upside down here's a thought – you could make the cheesecake and do a doorstep delivery giving a slice to people who have a sweet tooth and are now on their own?

Here's to a happier and safer New Year and, as you'd expect, there's more to follow.

With love

Fingers crossed it works ...

It does – eureka!

Take your time and gently does it

To ease the cheesecake from the base use a

palette knife, gently and slide it on to the cling

film – the base is set firm, especially if you've

used a tamper. Sprinkle the additional 80g of

crushed biscuit topping over the cheesecake 

salted caramel sauce – made ahead

at a time that suits you – all that remains is to cut

a slice and drizzle

Here it is in all its glory!

Now for a doorstep delivery and a taste test ...

The cheesecake filling and another piece of kit!

You'll need two medium mixing bowls – one for the soft cheese and Biscoff spread and another for the cream, vanilla essence or bean paste and icing sugar.

Here's the cheese and biscoff spread – you'll

find life easier if you add the spread to the cheese and

mix gently by hand, then continue with the electric hand mixer

Sift the icing sugar directly into your other mixing bowl (with

your scales set to zero, through a sieve) whisk in the

measured cream and the vanilla, gradually, then use the

electric hand mixer until you have firm peaks

Gradually fold in the cream mixture to the cheese and spread

mixture – I used a spatula

Here it is – ready for the fridge

The piece of kit you're looking for is a vase – the one I used measures 12cms/5” in diameter x 20cms/8” high – upside down.

It's not easy to photograph but you get

the idea!

Here's why I used the vase

Fingers crossed it works!

Time to get cooking and the photos!

After the miserable news at the weekend spoiling plans for Christmas I'm glad I decided to crack on with the cheesecake. It's not much I know but a distraction creating a delicious dessert – she says hopefully, might help.

Here goes with the photo guide :

I always prep the liners ahead, it's a

fiddly job but well worth the effort, ready to grease

and secure with unsalted butter

It's so much easier decanting the biscuits

in a bag, ready to crush and crumb with your

rolling pin

Ta dah – no mess and easy to see the texture

My trusted tamper – the perfect piece of kit

to press down the biscuit base in the tin

Coming next – the filling and another piece of kit!

The salted caramel sauce

Here's the method for the sauce, given in the original recipe :

Next make the salted caramel sauce. Place the sugar and 120ml water into a saucepan. You will need a medium sized plan as the mixture will bubble up a lot. Heat the mixture on a low heat until the sugar is completely dissolved. Add the butter and stir until melted. Again I prefer to use unsalted butter.

Keeping the heat on low heat the mixture for 15 minutes. Do not stir the sauce in this time. Don't walk away and leave unattended!

Remove the sauce from the heat and immediately whisk in the double cream, vanilla essence and salt. Be very careful as the sugar mixture will be very hot and will bubble a lot whilst adding the cream. You can use vanilla bean paste if you prefer – ½ tsp.

Whisk the sauce until it is well combined. Set aside to cool.

Personally I find this sauce recipe a bit of a faff. Set down below is my version, with an optional extra of stem ginger.

I prefer my salted caramel sauce to be rich and dark in colour too which is why I use soft dark brown sugar.

110g/4oz unsalted butter

225g/8oz soft dark brown sugar

2oz chopped stem ginger (optional)

275ml/10 fl oz double cream (or whipping cream)

1½ tsp salt

Heat together the butter, sugar and ginger. When dissolved add the salt and whisk in the cream.

Simmer for 15 minutes, stirring.

The stem ginger in this recipe is optional but it gives a sharpness against the richness of the cheesecake.

One batch of the recipe produces approximately 539g of the sauce and you can portion and freeze for convenience.

Time to get cooking and take some photos too!