everyone loves it (in) the Elite

tigerwhite_2

lil_tiger wrote: »

I don't use just one recipe, and usually just google basics then add whatever chocolate/fruit/biscuits I have or fancy....I really like white chocolate and passionfruit cheesecake.....find a basic recipe, melt some white chocolate into the philidelphia mix and I use a pot of passionfruit curd (from farmers markets) tastes lush but I'm more of a guesser than a recipe follower......hence the mess that's currently in the oven :eek:

I made one with white choc and ameretto. It's yum and easy. mix the white choc into philly, with a dash of amaretto. But the biscuit base is half biscuits/half amaretti biscuits. yum yum yum. In fact, I may make it next week, it's amazing.

I also have a recipe for toblerone cheesecake that I think truly madly once posted...

northerngeezer wrote: »

Anyone had their Asda e-vouchers in yet ?

Nope, not yet. I just checked my account too..I think it's normally closer to 4pm.

savvy_sal

1 x ASDA Tiger Tin Loaf (800g) £1.00 £0.65
1 x Aunt Bessie's Midweek Mini Roasties (700g) £1.75 £1.00
1 x Sharwood's Green Label Mango Chutney (360g) £1.95 £1.69

A v M from a womble today

miffie2

My 1p finds today thanks zippy for the heads up on stationary

zippydooda

miffie2 wrote: »

My 1p finds today thanks zippy for the heads up on stationary

where were the top items hiding, and what are they:p

Jelly_Biactol

lil_tiger wrote: »

Question for the bakers.....I often make unbanked cheesecakes....but I am today trying a baked one.
Question is....exactly how watery/fluid should the cheesecake part be? I'm a little concerned mine was too watery....mine resembled lightly whipped cream.

Jelly_Biactol wrote: »

I think I know just the person to ask ... leave it with me:)

I asked Mrs Simkins ('Cooking with Mrs Simkins' etc etc)
http://www.mrssimkins.co.uk/ - some nice recipes on her website too
She's just emailed me back:
Oh heck! You would ask me that!
I never make baked cheesecakes, always unbaked.
I do make a lot of baked custards/custard tarts though and would have thought a baked cheesecake should be a similar consistency.
As I understand it, you bake the cheesecake until the edges are browning ever so slightly and the very centre ripples very slightly if you move the tin a smidge. I think it sets more firmly as it cools. I think you leave it in the switched off oven with the door ajar to cool (like a meringue). I should think this is partly to avoid moving it whilst it is still fragile as well.
Also, I would think very like a custard it should be baked at a low temperature to avoid cracking and shrinkage, and weeping.
I wouldn’t try to put anything on top until it was completely cold. I’m not too sure about the cherry filling in the middle if it’s actually in the middle rather than a layer. It’s all about experimenting though, isn’t it? I should think with that combination of flavours it will taste delicious whether it sets or not!

Hope this helps:)

emerald21

juju17 wrote: »

The emails are instant...check your spam x

Thanks but hey are n t there, guess I've done something wrong

lil_tiger

Jelly_Biactol wrote: »

I asked Mrs Simkins ('Cooking with Mrs Simkins' etc etc)
http://www.mrssimkins.co.uk/ - some nice recipes on her website too
She's just emailed me back:
Oh heck! You would ask me that!
I never make baked cheesecakes, always unbaked.
I do make a lot of baked custards/custard tarts though and would have thought a baked cheesecake should be a similar consistency.
As I understand it, you bake the cheesecake until the edges are browning ever so slightly and the very centre ripples very slightly if you move the tin a smidge. I think it sets more firmly as it cools. I think you leave it in the switched off oven with the door ajar to cool (like a meringue). I should think this is partly to avoid moving it whilst it is still fragile as well.
Also, I would think very like a custard it should be baked at a low temperature to avoid cracking and shrinkage, and weeping.
I wouldn’t try to put anything on top until it was completely cold. I’m not too sure about the cherry filling in the middle if it’s actually in the middle rather than a layer. It’s all about experimenting though, isn’t it? I should think with that combination of flavours it will taste delicious whether it sets or not!

Hope this helps:)

:rotfl::rotfl:thanks for this......although my cheesecake has now risen and is still super wobbly (not just the middle :eek:) it's getting 30minutes more then it's coming out.....I have brownies that need to cook!!!!

I think I should stick to no-bake......this has turned into a right monster!!!!!!

juju17

emerald21 wrote: »

Thanks but hey are n t there, guess I've done something wrong

Go onto the 3v website and look at 'manage your 3v cards'....see if it is there, and then you can choose to resend the details to your email address.....if it is not there then re-enter the details.
Like I said they are normally instant, but occasionally there is a blip. hth

miffie2

zippydooda wrote: »

where were the top items hiding, and what are they:p

They are at the back of the store and they are wall plaques

bubbs

Hi de Hi campers :wave:
Yes Nerfy i have had a good week, shame i couldnt do a hat trick and get the wine:rotfl::rotfl: to think this time last year i had hardly any 1p items:eek::eek:
Getting an old hand at it now:rotfl::rotfl: