This week, I had been nagging Andy to make cheesecakes with me, for they are probably my favourite food! Everyday, whenever my mouth opened and I was talking to him, I would say, “Cheesecakes!” almost immediately. And once we had come home from swimming, and Mummy was upstairs, and Tilly was at her friend’s house, Andy said that it really was Cheesecake O’clock, and I can tell you that I was so excited I could not conceal my squeaks and shouts and I burst into screams and shrieks. I ran into the kitchen, hopping on the spot, with Andy following; then we took about ten minutes trying to find where Mummy had put the chocolate and digestives 😉 We used dark chocolate, but for those who don’t think that dark chocolate is sweet enough, we added some icing sugar and then tested it. Here’s how you make the delicious chocolate and lime cheesecake (we don’t know the measurements as we had to guess how much would fill our tin, so you’ll have to guess too, I’m afraid) :
Ingredients:
- Dark chocolate
- Icing sugar
- Zest and juice of lime
- Butter
- Soft cheese
- Digestive biscuits
Equipment:
- One rolling pin
- One large bowl, one small
- Probably a thousand spoons…
- One microwave
- One fridge and one freezer
How to make it:
- Grab you chocolate and break into squares. Plonk (we don’t do no delicacy) the squares into the large bowl and put into the microwave on some sort of defrost setting that your dad will understand. Hopefully. Make sure it isn’t burnt, but also make sure it isn’t too ‘blocky’.
- While waiting for the melted chocolate to cool, melt some butter in the microwave. But remember: you definitely don’t want burnt or lumpy butter – or, indeed, not enough or too much of it. I highly advise you ask an adult for supervision of estimation.
- Take about seven digestives (depending on how big your cheesecake/cheesecakes will be) and drop them into a bag. Tie the bag with a loose knot (but not a granny knot) and get your rolling pin at the ready..but don’t smash. You mustn’t smash. You will lightly bang, yes, that’s it – lightly bang. Lightly bang the biscuits until they crumble into a biscuity base. Take the bag at the ends and shake it to get bigger bits of biscuit at the top. Lightly bang those, too. At the end of the banging, pour the biscuity pastey thing into a bowl. Spread the basey thing onto the bottom of the cheesey-mould-thing.
- Mix in the soft cheese to your chocolate.Test it. It tastes disgusting, right? Pour in a few clouds of icing sugar and then keep testing it and adding the sugar until it is sweet enough for your liking.
- Grab a round tin. Smooth your base into the bottom, about half an inch thick, depending on the size of the tin. Dollop in your chocolatey mixture and smooth it round – but remember, even some proffesional cheesecake makers lift up their base when spreading the mixture, so be careful!
- Sprinkle in some lime zest on top of the chocolateyness and leave in the fridge. If you want to eat one the same day as they are made, put it in the freezer and it will cool sooner.
