Food Glorious Food Recipes | Rhubarb Crumble Cheesecake | REVIEW

Posted on by gloriouslygoodfood

Recipe Review:

Food Glorious Food Rhubarb and Ginger Crumble Cheesecake

When I watched the TV series Food Glorious Food, I was struck by the uniqueness of this Rhubarb and Ginger Crumble Cheesecake, so I HAD to try it for myself!

This recipe was easy to make (though the way it was written made it not as easy to follow as I’d have liked – I kept having to read it through and go back & forth to get the steps into my head in the right order) and the result looks and tastes delicious!  Thoroughly recommend it! 🙂

Food Glorious Food Recipes | Rhubarb and Ginger Crumble Cheesecake
The cake is still a bit runny here because we couldn’t resist eating some of it, even though it was still a bit warm. You can see towards the back of the slice where it had cooled down more, how it will look when it’s set – the ricotta gives it a crumbly/grainy consistency. Delicious!!!!

 

Small alterations I made to the original Food Glorious Food recipe:

I didn’t use any food colouring – it might not look as pretty without the pink swirling through, but the taste is just as good!

I didn’t add the ginger to the crumble topping (because I’d forgotten to buy any!) but, to be honest, I found that the ginger biscuit base gave it plenty of ginger kick already, so I’m not sure it needs the added ginger – unless you’re a huge fan of ginger, that is.

Food Glorious Food Recipes | Rhubarb and Ginger Crumble Cheesecake

 

 

 

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Lemon Cheese | Lemon Curd

Posted on by gloriouslygoodfood

I adore lemon cheese (or lemon curd…it goes by both names)!

I also cherish lime cheese and, recently, tried someone’s Baileys Cheese and it was heavenly.

How to make these heavenly delights is something that’s always intrigued me, so I looked up the recipe and was stunned to find out how quick and easy it is to make.  I’ve not created my own recipe because, frankly, why mess with perfection?

So I followed Delia’s recipe last night and it took about 10 mins to cook with just a few mins beforehand to grate the lemon zest, squeeze the lemons for juice and get my other ingredients ready!

You can follow Delia’s recipe by clicking the link above.

Here’s the end result of my endeavours:

Lemon Cheese | Lemon Curd

A couple of points to bear in mind:

It ends up looking lighter once it’s cold

It goes a lot thicker as it cools down, so make sure you don’t thicken it to your final desired consistency in the cooking process – leave it a bit runnier

Now…for my next ones, I have a few ideas…

Marsala Cheese (Edit 5th May 2013: I’ve now made Tiramisù Cheese: A spread made with espresso, Marsala all’Uovo and cocoa!)

Strawberry & Champagne Cheese

and I’ll have to make some Lime Cheese, too, as I love it so much 🙂

Reblog: Ferrero Rocher Nutella Cake

Posted on by gloriouslygoodfood

I can’t wait to try this!

It takes a bit of digging and link-following to find the actual recipe, but I think I’ve got there, so this will definitely be one for my daughter to have a go at making, as she loves baking and I love eating cake!

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Happy, happy birthday to my amazing sister! Because I bake for every holiday, birthday, or even just  Sunday night family dinners, my sister required that her birthday cake top them all. My first thought was an elaborate bright pink cake, but I had already covered that with my Pink Chocolate Ombre Cake, so I moved onto the next thought: a Ferrero Rocher layer cake! (Keep in mind that I had just tasted Nutella for the first time quite recently, so its decadent and addicting amazing-ness had just dug a special place in my heart! )

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