Let me start by saying I feel really terrible about the fact that i havent posted on the blog since the beginning of the month.
I think i've developed a bout of food bloggers block. It started afew weeks ago when i became acutely aware of how many talented food bloggers there are out there. People who are coming up with original recipes, interesting posts and beautiful photos. I started to question whether what i was posting was of an adequate standard and the more i thought about it, the more i struggled to find inspiration for something to post about.
But then i remembered that in starting this blog i am developing a new skill and still learning so much from the whole process. I look at how much i have learnt about photography since my first post last month and look forward to seeing how the blog evolves.
I'm so grateful to be receiving the support from those of you who take the time to visit my blog. I've also recently come across some really nice food bloggers including Caroline at Sweet Carolines Cooking, Meredith at Pretty.Good.Food. and Maria at The Goddesses Kitchen whose lovely comments have also helped motivate me to keep going.
In time i hope i can come up with original recipes and photos that i'm happy with. In the mean time here is one of my all time favourite recipes - Cherry Cheesecake. The fact that it is a no bake cheesecake does not at all detract from its deliciousness. People always request the recipe when i make this. Its quick, simple and always turns out well. Just what one needs in times of doubt and wavering faith.
Recipe - Cherry Cheesecake from Nigella Lawsons Nigella Express
This is a no bake cheesecake which requires little more than abit of mixing and sitting in the fridge for 3 hours before serving. I tweaked the recipe alittle bit to make a thicker base. Use the best cherry conserve or jam possible.
- 250g digestive biscuits
- 150g soft butter
- 300g cream cheese
- 1/2 teaspoon lemon juice
- 60g icing sugar
- 1 teaspoon vanilla extract
- 250ml double cream
- 1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump. Press this mixture into a 20cm springform tin. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the double cream, and then fold it into the cream cheese mixture. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.