and I'm baking it.

( G/PP 💩💩💩💩💩&#128, Thu 3 Mar 2011, 22:59, 2 replies, latest was 15 years ago)

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)