Sunday, July 31, 2011


Last week, I had a hankering for cheesecake. John didn't eat cheesecake for years (mostly because of the whole lactose-intolerant thing), but since we found Lactofree cream cheese, there's nothing between us and amazing cheesecake.

I saw the recipe for Berry Shortbread Cheesecake in the August Good Food, and had to make it. My only quibble is that they made it in a loaf tin, rather than in a loose-bottomed pie pan. I have NO idea how they got it out of the loaf tin looking like it does on the website. Mine came out, er, in a blob. Looks lovely with raspberries on the top and tasted delicious, but a 0/10 for presentation. Did I miss something? I lined the tin with parchment paper and everything...

The fruit at the supermarket (and from our back yard, thank you, raspberries) has been delicious. I love the "ripen at home" peaches and nectarines. YUM. With blueberries. And icing sugar. Because John accidentally topped up the sugar bowl with icing sugar, so now it's a silly half-and-half mix that we need to use up before we can start over. Poor me.

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