The monthly Bake Off! is designed to make you bake or cook something! You have a whole month to plan what you'd like to do and there are various ways in which you can win some prizes. Last month the theme was Winter Loaf
and participants were given a fairly wide scope of what they could do. Well done to those who took the time to enter - here are the winners!
So we've all over-indulged during Christmas? Perhaps! Whether you have or haven't, this recipe will possibly be a great new year dessert for you. You can substitute some of the main ingredients such as 'Soft Cheese' for something like 'Quark' which is available at 0% fat. The recipe below is what I made over the Christmas period and is therefore the more indulgent version... So you've guessed it - this months theme is Cheesecake! Ingredients
- 100g digestive biscuits
- 100g Hobnob biscuits
- 100g unsalted butter, plus extra for greasing
- 125g dark chocolate, broken
- 750g cream cheese or quark
- 300ml double cream or fat free yoghurt
- 100g icing sugar
- 75ml Baileys cream liqueur (plain or orange truffle).
- Cocoa powder to dust if desired
- Put the biscuits in a plastic bag, then crush with a rolling pin. Melt the butter and 50g chocolate in a heatproof bowl over a pan of barely simmering water (don’t allow the water to touch the bowl), then stir in the crushed biscuits.
- Grease the base of a 23cm spring-form cake tin, with the side ring unclasped. Line the base with baking paper, allowing the paper to hang outside the edge of the base. Fasten the clasp of the tin so that the paper hangs outside the clipped base (you will need this for leverage later on) and grease the sides liberally. Press the biscuit crumbs into the base and chill until needed.
- Put the cream cheese in a bowl and beat with a spatula. In a clean bowl, lightly whip the cream with the icing sugar, then add to the softened cream cheese, beating until smooth. Add the Baileys and stir well. (Don’t chill at this point.)
- Put the remaining chocolate in a bowl over a pan of barely simmering water and melt. Set aside to cool to room temperature. At this point you can use an alternative method of decorating such as chocolate stars and golden glitter!
- Remove the base from the fridge. Dollop the cheesecake mixture on top and smooth with a palette knife. Drizzle over the melted chocolate, swirling it with a skewer.
- Chill for at least 2 hours. To serve, release the cheesecake by running a hot knife around the inside of the tin before unclipping, then use the paper to lift the cake out of the tin and slide onto a serving plate. Peel off the paper and dust with cocoa powder.
Here's what mine looked like (mobile phone shot isn't very good quality!)
- Entries must follow the rules of Still Life Photography - no body parts!
- One entry per person please!
- Entries must be your own work.
- Entries must have minimal photo-manipulation
- Stick to the theme but interpret it how you wish!
- Include the recipe and that it's for the Still-Life-Stills
contest in your artist comments.
To enter contribute your entry to this folder.
1 x 6 month subscription
1 x 3 month subscription
Dates and Deadlines
The contest ends on Friday 30th January 2015
at midnight PST.
Winners will be announced by Monday 1st February
along with the next months contest. Enjoy baking!