A little indulgence on New Year’s Day

Welcome-cheesecakeDo we need an excuse to bake rich, indulgent treats? Sometimes it is easy to believe all the hype in the media that everybody is the same the planet over. But that is plainly not true as we can see in the ‘Blogging World’. Not everyone celebrates Christmas and of those that do not everybody celebrates in the same fashion. We don’t all have turkey, Christmas pudding and mince pies.

Living in East Anglia there are plenty of Christmas traditions, however the traditional mid-winter celebration and feast predates Christianity. Our weather may not be as harsh as the northern regions, but a mid-winter treat certainly brings a glow of pleasure in the midst of all the grey and gloom.

The New Year was my excuse for an indulgent treat and I baked a white chocolate and stem ginger cheesecake (the Mary Berry version).

Crushed-biscuits

Firstly I made the cheesecake base with melted dark chocolate and butter mixed into some crushed digestive biscuits. Then, I finely diced four bulbs of stem ginger (that is ginger preserved in syrup).

Chopped-ginger

Then I beat together two tubs of cream cheese with half a pot of sour cream and two beaten eggs in the whizzy machine.

Cream-cheese-sour-cream

Finally I mixed in a couple of bars of white chocolate that had been gently melted over hot water along with the prepared stem ginger and a teaspoon of vanilla extract. After pouring all the mixture onto the biscuit base the cheesecake was baked for about 45 minutes.

Into-oven

Delightfully easy to make and delightfully easy to eat!

New-Year-afternoon-treat

Author: agnesashe

Artisan, blogger and passionate East Anglian working from home.

8 thoughts on “A little indulgence on New Year’s Day”

    1. If you Google ‘white chocolate stem ginger Mary Berry’ it comes up straight away with all the quantities as she recently made it on her Christmas Special TV prog!!

  1. Hi Agnes, I just finished reading another blogger who has had a New Year cook up. Must be the go for colder climates at this time of the year. As for me, no consideration of cooking as I am up to my eyeballs with yet another revision of my manuscript. I have been accepted for publication! Yaaay! But! The copy editor has been at it – not so yaaay! It’s covered in pencil marks . . .

    1. That’s fantastic – don’t worry about pencil marks they say that a good editor can make all the difference fine tuning. I’m not entirely sure just how much tinkering editors do these days, but I’m sure they’ve only got your best interests at heart.

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