Oh cool, that's pretty much identical to what I've done, except I've used creme fresh instead of cream, and made my own shortcake for the base.
I've studded stem ginger in them too, very thin and light places as the flavour of it is soo strong.
( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 22:57, 1 reply, 15 years ago)

Oh, and egg yolk in the mix too, hopefully it'll make it richer.

( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 22:58, Reply)

and I'm baking it.

( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 22:59, Reply)

So actually not the same at all then!
I'm not too fond of baked cheese cake, and I've made this a bazillion times so I know it works.
( Mrs Entity is in hiding., Thu 3 Mar 2011, 23:02, Reply)

Hah, true, oh' yeah', there is lemon curd in there too... Quite similar though I guess.
I love both types of cheesecake, this I guess is half way between a custard tart and a cheesecake. I got a felling it would have been better with gelitine to help it set though, but we'll see.
( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 23:18, Reply)

The tarts are lush, but I accidently burnt them =(

( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 23:42, Reply)

=D


I'm not being funny, but this is the nicest sweet dish I've ever made, really sharp and creamy and sweet.
( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 23:55, Reply)

Use bourbon biscuits
And sling a bit of JD in with the cream and mascarpone mix!
( JeffTheDogFucker Can you dig it?, Thu 3 Mar 2011, 23:05, Reply)

That sounds good, orios are supposed to make a good base too.
The masciponi sauce here is nice: www.coll3ctive.co.uk/food/recipes/paulypops/deep-fried-puff-pastry-filled-with-mars-bar-and-joy/

You got any good ideas what to do with posh cider? Pork is the ovbouse awnser, but what exactly is aluding me. I'm gonna do a creamy crab pasta on saturday, looking forward to that.
( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 23:20, Reply)