Arguing over the last lemon curd yogurt is character building …
Posted Mar 10 2011 2:25am
This month I was set some homework. To create a dessert using Yeo Valley Organic ingredients. A delivery of yogurts, cheese, butter, fruit compote, chocolate mousse and milk arrived last week … I never knew they made so many different things and it’s a good job we have a spare beer fridge in the cellar.
We did lots of taste testing which resulted in a stand-up argument, between the 6 year old and I, in the kitchen, about who would be getting the last lemon curd yogurt … silky smooth lemony loveliness. I, of course, won. She wept. To make myself feel better, and to ward off ‘Mother’s Guilt, I told myself that arguing over the last lemon curd yogurt is character building. I doubt she agrees.
So, after the lemon curd-ument we started on a mango and vanilla yogurt journey. Also amazing. On the packaging for that yogurt there was a recipe for a baked mango and vanilla cheesecake. I had found my recipe right there, that is what I would make for our Saturday night dinner party.
At the supermarket though I stumbled. I was presented with several Yeo Valley options, one of them being the large pot of mango and vanilla yogurt I had gone there for. Unfortunately all I could see were the large pots of lemon curd yogurt and blinkered by my obsession I bought two.
I only actually needed half of one.
When I got home I sat staring at the two pots of lemon curd yogurt, with only a few hours until our dinner party, wondering how I could make a mango and vanilla cheesecake now. I swear the dog tutted and rolled her eyes at my foolishness.
Well, it’s fine, reader, because I made THE best baked cheesecake ever.
Seriously, my lemon curd baked cheesecake is now the talk of the village. The 5 year old may have actually done some egg cracking and whisking, but I was the brains behind the operation and I am taking all the kudos.
I had a nervous moment when The Husband asked “Is it supposed to have two nipples on top?” when I retrieved it from the oven. They were small peaks in the top caused by the baking process. Personally I think he was nervous, he thought his ‘Champion Cook’ crown was under attack.
On Saturday night the cheesecake disappeared amid a sea of compliments … ‘Delicious’, ‘Can I have more?’, ‘Better than my Mum’s cheesecake’, ‘Light and fluffy’, ‘Just one more piece?’, ‘Please give me the recipe’. There was one piece left that I was saving for the children to share the following day, but whilst my back was turned, someone stole it.
All that was left was some crumbs.
So, here I present you with the recipe (below) and some pictures. Now I’m off to find out if Yeo Valley have a ‘Lemon Curd Yogurt Rehab’ centre?
… and what did I do with the spare large pot and a half of lemon curd yogurt? I devoured it secretly, away from the eyes of the 6 year old.
Laura’s Lovely Lemon Curd Cheesecake
50g Yeo Valley Organic unsalted butter
150g ginger biscuits, crushed finely
400g soft cheese
3 medium eggs, separated
100g caster sugar
1tsp vanilla essence
40g plain flour
200ml Yeo Valley Organic Lemon Curd yogurt
1. Preheat the oven to 170/gas mark 3. Grease a 22cm (9″) springform or loose based cake tin
2. melt the butter and mix in the crushed biscuits, press into the base of the cake tin and leave to one side
3. Beat the soft cheese, egg yolks, sugar and vanilla essence until well blended, then fold in the flour and yogurt
4. Whisk the egg whites until stiff and fold into the mixture. Pour into the tin, level the top and bake in a preheated oven for 1 hour-1 hour 10 minutes until firm to the touch. Turn off the heat and allow to cool in the oven with the door ajar for 1 hour.