Cheesecake

[captain wassname]

Thanks a lot Dave Im quite happy to do the experimenting I just needed a clue as to the starting point.

When you say a hard blue cheese may I enquire which?

I see next week and a lot of cheese dissapearing
I will post back when or if I have some results


Jim

[saucisson]

I use various blue cheeses to start off my cheeses: stilton, blue wensleydale, oxford blue, just pick one you like the flavour of, hard or soft.

Dave

[captain wassname]

Hi Vinner Couldnt find aged neufchatel.Was the thinking that I could leve it in the fridge to go gloopy (like an old brie) If so ill give it a try.

Many thanks.

Jim

[captain wassname]

Dave: Ive just liquidised 130 gms of mature cheddar with 125 gms 0f milk. The flavour is exacly what I am looking for Its in the fridge to see if it will set.If not I will try to find something a little moe substantial than marscapone,proably Vinners idea of an aged neufchatel if it goes gloopy or maybe an old brie.
Dave you are scientific genius second, only ,to Doctor Strangelove.
Many thanks Jim

[Spuddy]

If it doesn't set then you could add some gelatine.

[captain wassname]

thanks Spuddy but it has set perfectly Im thinking of mixing in some rasberry jamor lemon curd. I think that I need to mix in about the same weight of either marscapone (my preferred choice) or Philidelphia light (the healthier option) as it is astrong flavour,like no loss of the strong cheddar taste but about 70% more volume.Imnot shure if I have time today as I have sausages tomake and a ham to cure.

Jim

[saucisson]

I love it when a plan comes together...

Dave

[captain wassname]

Dave you have invented a half fat cheese spread. Itried some last night on a burger and it worked OK im purchasing the jam and lemon curd later and should be able to post back tomorrow. Many thanks

Jim

[captain wassname]

Hi experiment is concluded (at last) I mixed 150gms strong cheddar (cathederal city) with 150 gms of semi skimmed milk witch I left to set I then mixed 125 gms.of the mixture with 125 gms.of marscapone and a further 110 gms.of mixture (weight loss due to transfers and finger licking) with 90gms of philidelphia (couldnt manage 50/50 as it started to get a bit sloppy)

Started with the philedelphia mix

Added 20ml of raspberry jam to 100gms of mix and allowed to set.

Conclusion: was quite acceptable though a little salt and did set.

Added 15 gms of lemon curd and 1/2tsp of sugar to 100gms of mix

Conclusion as the philidelphia contained salt (the marscapone didnt) there was not enough (for me) sweetness.

the marscapone mix
Added 20 gma of raspberry jam to 80gms of mix

Conclusion:just about what I was looking for.

Added 15ml lemon curd 1tsp lemon juice and 1tsp sugar to 70 gms of mix
Conclusion: If I was making a lemon cheesecake I would use this but I dint like this as much as the raspberry

Finally added 15 ml of lemon curd,1tsp lemon liqueur and 1 tsp sugar.

Conclusion I didnt like this.

When I make this (next month) I may well try a little more cheddar or less milk but definiteley use with 50/50 marscapone.

BTW I ate my favourite between two slices of bread
Iwould reccomend that anybody should try this topping for a cold cheesecake.at least once.
Once again thanks for all your help.

Jim