Manhattan Cheesecake

This is one of the cakes I return to time and again, but quite surprisingly, I haven't done one since I got my KitchenAid in July last year. It was a breeze on the KitchenAid this time, and it's the first time I've blitzed the biscuits in the chopper attachment of my faithful stick blender. I then transferred the biscuits to my stand mixer, and poured in the melted butter for a better mix-through for the base. I also made up the topping on the same night, then chilled it in the fridge after it cooled, so it was all ready the next morning. The cake in the photo below didn't last very long when I brought it to work today.

Sunflower oil, for brushing
85 g (3 oz) butter
200 g (7 oz) digestive biscuits, crushed
400 g (14 oz) cream cheese
2 large eggs
140 g (5 oz) caster sugar
1 1/2 tsp vanilla essence
450 ml (16 fl oz) soured cream

For the berry topping:
55g (2 oz) caster sugar
4 tbsp water
250 g (9oz) fresh blueberries
1 tsp arrowroot

Preheat the oven to 190 deg C (375 deg F or Gas Mark 5). Brush a 20-cm (8-inch) springform tin with oil. Melt the butter in a saucepan over a low heat. Stir in the biscuits, then spread in the tin. Stir in the biscuits, then spread them in the tin. Place the cream cheese, eggs, 100g (3 1/2 oz) of the sugar and 1/2 teaspoon of the vanilla essence in a food processor. Process until smooth. Pour over the biscuit base and smooth the top. Place on a baking tray and bake for 20 minutes until set. Remove from the oven and leave for 20 minutes. Leave the oven switched on.

Mix the cream with the remaining sugar and vanilla essence in a bowl. Spoon over the cheesecake. Return it to the oven for 10 minutes, leave to cool, then cover with clingfilm and chill in the refrigerator for 8 hours, or overnight.

To make the topping, place the sugar in a saucepan with 2 tablespoons of the water over a low heat and stir until the sugar has dissolved. Increase the heat, add the blueberries, cover and cook for a few minutes, or until they begin to soften. Remove from the heat. Mix the arrowroot and remaining water in a bowl, add to the fruit and stir until smooth. Return to a low heat. Cook until the juice thickens and turns translucent. Leave to cool.

Remove the cheesecake from the tin 1 hour before serving. Spoon the fruit topping over and chill until ready to serve.

Variation
You can vary the look and flavour of this cheesecake by using other berries to replace some or all of the blueberries, such as raspberries or blackcurrants.

Steamed Egg Custard with Prawns and Shiitake

This is one dish I've been wanting to try for some time, so when I was thinking of what to cook for Sunday brunch, the request being "something light", I thought this variation on eggs at brunch would work well. I used chopped fishballs because I was out of prawns, and it worked a treat. Remember to cool your chicken stock (stick it in the freezer for a while if you need to) before mixing with the egg, or the heat might cook the eggs before they're steamed! I also used a pizza tray on a ring rack, in place of a bamboo steamer. The egg custard didn't turn out as silky smooth as I expected, but I loved it taste wise. Nick is not a fan of shiitake mushrooms, so I ended up finishing half his serving.

160g peeled uncooked prawn flesh, chopped
2 teaspoons shaoxing rice wine
pinch of white pepper
1/2 teaspoon sugar
1 teaspoon soy sauce
4 large or 12 small shiitake mushrooms, soaked in hot water for 20 minutes, drained and squeezed
4 large free-range eggs
1 1/4 cups (310ml) chicken stock
pinch of salt and white pepper

Topping
1 spring onion, finely chopped
2 teaspoons light soy sauce
1 1/2 tablespoons peanut or vegetable oil with a few drops of sesame oil mixed in

Serves 4

Half fill a wok with water, place a large bamboo steamer on top. Ensure the steamer will hold 4 Chinese rice bowls or ramekins around 25cm in diameter comfortably.

Combine the chopped prawns, shaoxing pepper, sugar and soy sauce and set aside to marinate for 10 minutes.

Remove and discard the woody stems of the shiitake and slice. Set aside.

In a bowl, briefly mix the eggs, stock and salt and pepper. Using a pair of chopsticks do slow figure 8s to do the mixing, rather than madly whisking, you will achieve a much silkier result.

Divide the prawns, mushrooms and egg mixture into the 4 bowls and steam with the bamboo lid on for 7-10 minutes. The custards should be an opaque creamy colour when done and still very wobbly.

Remove the bowls from the steamer, sprinkle each one with the chopped spring onion and 1/2 teaspoon of the soy sauce. Heat the peanut oil in a small saucepan, until beginning to smoke. Immediately pour over each egg custard but be careful, there will be spitting. Serve while hot.