I bought myself a couple of things this week... firstly a Spring form Pan. It's my first spring form pan, as those of you who've been reading my blog for a while know. I'm as pleased as punch with the results. I also bought myself a fancy-ish camera. It's an Olympus SP-800UZ. It's really pretty... and it takes really pretty photos like the ones in this post.
Though I'm in a faraway country, I still felt it necessary to celebrate Canada Day. So I made this cheesecake. It's lemony and a little chocolaty- delicious! And so pretty and patriotic with the beautiful swirls of pinkish-red. My food colouring is a little finicky- it takes quite a lot to turn something white into red. For you American folks, you can always swirl in a bit of blue as well.
Oh and I had a genius idea for this cheesecake (albeit too late), instead of using red/blue food colouring, you can mix in some strawberry/blueberry sundae sauces to give it a more summery flavour, as well as making it look patriotic!
This cheesecake has a delicious Oreo crumble base because who doesn't love Oreo cheesecake? I also served it with some Maple syrup- it goes perfectly with the lemon flavour and gives it a little more of a Canadian touch!
Do you like the plate I used? I bought it specifically for shooting.
Jamie's Canada Day Cheesecake:
-3 cups cream cheese, softened
-1 cup granulated sugar
-1 tbsp vanilla
-1 tbsp lemon juice
-zest of 1 lemon
-about 16 Oreos
-4 tbsp butter
Preheat oven to 325*F.
To make the crust:
Put the Oreos, 4 at a time, into a food processor and pulse until fine crumbs. Add butter, a tbsp at a time, and pulse until mixture comes together. Press mixture into a prepared spring form pan (sprayed with non-stick spray and buckled correctly).
Beat cream cheese until smooth. Add the sugar in 3 batches and beat well after each. Add the eggs, one at a time, making sure to beat very well after each. Add the vanilla, beat again. Add the lemon zest and juice, beat a final time.
Pour onto prepared crust, reserving about a cup of the mixture. Add food colouring until you get the colour you want (if doing two colours, divide the batter into 2 separate bowls, then colour). Pour into pan, drop extra food colouring on top and swirl with a butter knife.
Bake in preheated oven for 40-50 minutes, checking at 40. Your cheesecake is done when edges are set but a small dollar-sized dot in the middle is still jiggly.
Cool on rack for 30 minutes. Chill in fridge for a few hours, until firm and fully set. (To speed it up: chill in freezer for about 2-3 hours.)
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Have a happy and safe holiday weekend!
1. What's your favourite Canada day/4th of July dessert?
2. What do you think of the photography in this post compared to my other posts?
PS- my giveaway is still going on- don't forget to enter!