Cheesepancakesnigellalawson Recipes

Steps:

• To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs. Tip them into a 9-inch springform pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
• Preheat the oven to 350 degrees F. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
• To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks and the sour cream. Finally, add the cocoa dissolved in hot water and the melted chocolate and mix to make a smooth batter.
• Take the springform pan out of the freezer and line the outside of the pan with a good layer of plastic wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform pan in a roasting pan and pour the cheesecake filling into the springform pan. Fill the roasting pan with the just-boiled water from the kettle to come about halfway up the cake pan, and bake in the oven 50 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
• Peel away the foil and plastic wrap and sit the cheesecake in its pan on a rack to cool. Put in the fridge once it is no longer hot and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
• To make the glaze, very gently melt the chopped chocolate, cream and corn syrup. When the chocolate has nearly melted, take it off the heat and whisk until smooth. Let it cool a little, then Jackson Pollock it over the cheesecake. Use the remaining glaze as an accompanying sauce.

Steps:

• Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
• Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
• Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
• Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
• Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
• Serve chilled, dusted with icing sugar and decorated with berries.

Steps:

• Preheat the oven to 350 degrees F.
• To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
• Put a kettle on to boil.
• Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
• Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
• Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
• Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
• Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
• To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Steps:

• For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
• To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
• Heat a flat griddle or non-stick frying pan without adding oil.
• Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

Steps:

• Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
• Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
• Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
• Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.

Steps:

• Preheat oven to 400 degrees.
• Peel and cut the sweet potato into 2 inch cubes and put it in the pan. (Add each ingredient to the pan as you go.).
• Cut the red potato(es) into slightly smaller cubes 1-1/2 cubes (because they are denser than the sweet potato so they need to be smaller to cook in the same amount of time).
• Cut the red onion in the middle, then cut each half into 4-6 segments, discarding the dry outer skin. (the onion should still stay together in large chunks and will still have the end bit on).
• Cut peppers into 1 inch chunks (discard seeds and stem).
• Separate the cloves of garlic but no need to remove the skin.
• Add the oil and mix everything together with your hands (it's fun).
• Season with pepper, but no salt (it will make the dish watery).
• Cook for 45-55 minutes until vegetables are cooked through and the tinged with brown.
• Top with cheese and broil 5 minutes or so until brown.
• (If you want to omit the cheese, you can add a bit of coarse salt before serving.).
• Serve it right out of the pan at the table. Couldn't be easier or more delicious!