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Kathy Paterson's Cheesecake
Posted by helen
Kathy Paterson's Cheesecake December 02, 2019 11:22PM |
Admin Registered: 18 years ago Posts: 7,920 |
Kathy Paterson had this recipe in the Herald this week, I was lucky enough to be gifted the photo shoot recipe and it was incredible. Light, creamy and luscious.
Kathy tells me she has been making this cheesecake for years and has no idea where the original recipe came from. Ben Hurst, a former rugby player for Canterbury gave her a similar one, but Ben’s uses lime zest and juice and he serves his cheesecake with a raspberry sauce.
Kathy has kindly shared her recipe with us.
Luscious Lemon Cheesecake
So creamy and luscious and perfect for entertaining.
A recipe that works well made the day before eating.
Serves 10-12
250g digestive biscuits, crushed
100g butter, melted
Filling
150g white chocolate, broken into small pieces
150ml cream
750g cream cheese
1 scant cup caster sugar
finely grated zest and juice of 2 lemons
4 large eggs
To finish
150ml cream, whipped
125g punnet blueberries
1 large punnet strawberries, hulled (halved if large)
a few very small mint leaves
1 lemon
Heat the oven to 120C. Line the base and sides of a 23cm springform
tin with baking paper.
Mix together the crushed biscuits and melted butter. Press into the
base of the prepared tin then place in the fridge while you make the
filling.
Place the white chocolate in a heatproof bowl over a saucepan of
gently simmering water, ensuring the bowl doesn’t touch the water.
Allow the chocolate to melt then pour in the cream and gently mix to
combine. Set aside.
Place the cream cheese and sugar in the bowl of an electric mixer and
beat until smooth. Scrape down the sides of the bowl a couple of
times.
Add the lemon zest and juice (you should have about ¼ cup of juice)
and beat in. Beat in the eggs, one at a time. Reduce the speed to low
and add the chocolate mixture and mix to combine.
I found the last part of the recipe in the NZ Herald. I'm thinking perhaps Helen got side-tracked and missed the last 3 instructions, which are as follows:
Remove the base from the fridge and pour in the filling. Place in the oven and bake for 1-1 ¼ hours or until the mixture has nearly set. The centre with still be quite wobbly. Remove from the oven and cool then cover and place in the fridge until firm.
To serve, place the cheesecake on a large serving plate. Spread over the whipped cream and top with the blueberries. Thinly slice 2-3 large strawberries and scatter on. Place on a few mint leaves. Using a fine grater, grate over the rind of the lemon.
Cut the remaining strawberries and serve in a bowl alongside the cheesecake.
Edited 2 time(s). Last edit at 12/04/2019 12:42AM by helen.
Kathy tells me she has been making this cheesecake for years and has no idea where the original recipe came from. Ben Hurst, a former rugby player for Canterbury gave her a similar one, but Ben’s uses lime zest and juice and he serves his cheesecake with a raspberry sauce.
Kathy has kindly shared her recipe with us.
Luscious Lemon Cheesecake
So creamy and luscious and perfect for entertaining.
A recipe that works well made the day before eating.
Serves 10-12
250g digestive biscuits, crushed
100g butter, melted
Filling
150g white chocolate, broken into small pieces
150ml cream
750g cream cheese
1 scant cup caster sugar
finely grated zest and juice of 2 lemons
4 large eggs
To finish
150ml cream, whipped
125g punnet blueberries
1 large punnet strawberries, hulled (halved if large)
a few very small mint leaves
1 lemon
Heat the oven to 120C. Line the base and sides of a 23cm springform
tin with baking paper.
Mix together the crushed biscuits and melted butter. Press into the
base of the prepared tin then place in the fridge while you make the
filling.
Place the white chocolate in a heatproof bowl over a saucepan of
gently simmering water, ensuring the bowl doesn’t touch the water.
Allow the chocolate to melt then pour in the cream and gently mix to
combine. Set aside.
Place the cream cheese and sugar in the bowl of an electric mixer and
beat until smooth. Scrape down the sides of the bowl a couple of
times.
Add the lemon zest and juice (you should have about ¼ cup of juice)
and beat in. Beat in the eggs, one at a time. Reduce the speed to low
and add the chocolate mixture and mix to combine.
I found the last part of the recipe in the NZ Herald. I'm thinking perhaps Helen got side-tracked and missed the last 3 instructions, which are as follows:
Remove the base from the fridge and pour in the filling. Place in the oven and bake for 1-1 ¼ hours or until the mixture has nearly set. The centre with still be quite wobbly. Remove from the oven and cool then cover and place in the fridge until firm.
To serve, place the cheesecake on a large serving plate. Spread over the whipped cream and top with the blueberries. Thinly slice 2-3 large strawberries and scatter on. Place on a few mint leaves. Using a fine grater, grate over the rind of the lemon.
Cut the remaining strawberries and serve in a bowl alongside the cheesecake.
Edited 2 time(s). Last edit at 12/04/2019 12:42AM by helen.
Re: Kathy Paterson's Cheesecake December 03, 2019 04:45AM |
Registered: 18 years ago Posts: 771 |
Re: Kathy Paterson's Cheesecake December 03, 2019 09:41PM |
Admin Registered: 18 years ago Posts: 7,844 |
Hi Raewyn
I found the last part of the recipe in the NZ Herald. I'm thinking perhaps Helen got side-tracked and missed the last 3 instructions, which are as follows:
Remove the base from the fridge and pour in the filling. Place in the oven and bake for 1-1 ¼ hours or until the mixture has nearly set. The centre with still be quite wobbly. Remove from the oven and cool then cover and place in the fridge until firm.
To serve, place the cheesecake on a large serving plate. Spread over the whipped cream and top with the blueberries. Thinly slice 2-3 large strawberries and scatter on. Place on a few mint leaves. Using a fine grater, grate over the rind of the lemon.
Cut the remaining strawberries and serve in a bowl alongside the cheesecake.
I found the last part of the recipe in the NZ Herald. I'm thinking perhaps Helen got side-tracked and missed the last 3 instructions, which are as follows:
Remove the base from the fridge and pour in the filling. Place in the oven and bake for 1-1 ¼ hours or until the mixture has nearly set. The centre with still be quite wobbly. Remove from the oven and cool then cover and place in the fridge until firm.
To serve, place the cheesecake on a large serving plate. Spread over the whipped cream and top with the blueberries. Thinly slice 2-3 large strawberries and scatter on. Place on a few mint leaves. Using a fine grater, grate over the rind of the lemon.
Cut the remaining strawberries and serve in a bowl alongside the cheesecake.
Re: Kathy Paterson's Cheesecake December 04, 2019 12:42AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Kathy Paterson's Cheesecake December 04, 2019 01:54AM |
Registered: 6 years ago Posts: 47 |
Thanks so much for that Helen. Have printed out. We are having the My Food Bag Quick Christmas this year for the first time and adding a few extras - this cheesecake will be one of them. The lime juice version also sounds good.
I'm guessing it would be fine to make the day or evening before and assemble with cream and fruit on the day?
Twice Cooked
[www.twicecooked.co.nz]
Edited 1 time(s). Last edit at 12/04/2019 01:57AM by Jacki1.
I'm guessing it would be fine to make the day or evening before and assemble with cream and fruit on the day?
Twice Cooked
[www.twicecooked.co.nz]
Edited 1 time(s). Last edit at 12/04/2019 01:57AM by Jacki1.
Re: Kathy Paterson's Cheesecake December 04, 2019 06:44AM |
Registered: 18 years ago Posts: 2,411 |
Re: Kathy Paterson's Cheesecake December 04, 2019 10:24AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Kathy Paterson's Cheesecake December 04, 2019 10:35PM |
Registered: 18 years ago Posts: 2,411 |
helen Wrote:
-------------------------------------------------------
> Chris I just asked Kathy and she said normal
> bake.
> Her recipes are very reliable so I am sure it will
> be fine.
> I think that is probably what makes it so luscious
> in that the eggs are gently cooked within the
> cream cheese and chocolate...
Thank you Helen. The recipe sounds just the thing for fedtivities.
-------------------------------------------------------
> Chris I just asked Kathy and she said normal
> bake.
> Her recipes are very reliable so I am sure it will
> be fine.
> I think that is probably what makes it so luscious
> in that the eggs are gently cooked within the
> cream cheese and chocolate...
Thank you Helen. The recipe sounds just the thing for fedtivities.
Re: Kathy Paterson's Cheesecake December 05, 2019 02:10AM |
Registered: 17 years ago Posts: 3,660 |
Re: Kathy Paterson's Cheesecake December 05, 2019 09:33AM |
Registered: 18 years ago Posts: 2,411 |
Re: Kathy Paterson's Cheesecake December 28, 2019 02:48AM |
Registered: 6 years ago Posts: 47 |
Hi Helen
I made this cheesecake for Christmas Day - it was amazing, the best cheesecake I have ever made. I will be making it again that is for sure and it was so easy to make. Thanks for posting it. I always like to make a recipe as stated the first time but next time I would like to try it with lime.
Twice Cooked
[www.twicecooked.co.nz]
Edited 1 time(s). Last edit at 12/28/2019 02:49AM by Jacki1.
I made this cheesecake for Christmas Day - it was amazing, the best cheesecake I have ever made. I will be making it again that is for sure and it was so easy to make. Thanks for posting it. I always like to make a recipe as stated the first time but next time I would like to try it with lime.
Twice Cooked
[www.twicecooked.co.nz]
Edited 1 time(s). Last edit at 12/28/2019 02:49AM by Jacki1.
Re: Kathy Paterson's Cheesecake December 30, 2019 02:40AM |
Admin Registered: 18 years ago Posts: 7,920 |
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