Strawberry Trifle

May 7, 2013 by Leave a Comment

This really is a trifle for that special occasion as it is ‘made from scratch’ and involves many steps, a recipe for the strawberry crisps, strawberry jelly and Pavesini biscuits is at the end the post.  Alternately, you could simply purchase a sponge cake, Swiss Roll or Lady Fingers, a pack of strawberry jelly crystals and custard from the deli – the recipe then is easy and quick.

Strawberry Sponge Roll (or Lady Fingers/Pavesini biscuits)
Strawberry jelly (recipe at end of post)
Trifle Custard
1 tbsp vanilla bean paste or natural vanilla extract
570 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)
Cream Topping
600 ml double cream – chilled
1 vanilla pod, split and seeds removed (or vanilla bean paste or vanilla extract)
2 tbsp unrefined icing sugar, sifted
Decoration
55 grams dark and milk chocolate curls
Strawberry crisps

Cream is easier to whip when chilled – place the bowl and whisk or beaters into the freezer for one hour before use, ensure the cream is well chilled.

Vanilla Custard

  1. Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
  6. Remember the custard continues to thicken while it cools.

Cream Topping

  1. Put the cream and vanilla seeds into a bowl and whip until thickened, sift in the icing sugar and continue whisking until it forms soft peaks.
  2. Cover with clingfilm and chill.

To assemble

  1. To finish the trifle, lay the sponge, 2.5cm thick slices, over the bottom of the dish.
  2. Drizzle over the jelly then chill until set.
  3. When set, pour in the cooled egg custard, cover with cling film (it must touch the custard to stop a skin forming), return to the fridge for an hour.
  4. Remove the cling film and make the cream topping, spread over the top, refrigerate until ready to serve, decorate with chocolate curls and strawberry crisps. (I like crushed original Cadbury´s flake).

Strawberry Crisps

115 grams large fresh strawberries

  1. Preheat the oven to 110ºC, 230ºF.
  2. Line a baking tray with silicone paper
  3. Slice the strawberries very thinly using a mandolin if possible.
  4. Blot with kitchen paper and then arrange on the tray.
  5. Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp, but not browned, this may take about another hour.
  6. Turn off the oven and leave the crisps to cool completely in the oven.

Strawberry Jelly

540 ml cold water
200 grams unrefined caster sugar
2 tbsp strawberry liqueur
460 grams fresh strawberries, rinse then remove the calyx
10 grams powdered gelatine
2 tbsp cold water

  1. Make a simple syrup by placing the sugar and water into a saucepan, bring to the boil then continue boiling for 5 minutes, leave to cool.
  2. Finely chop the berries, put into a large basin, pour over the sugar syrup, cover with a clean cloth and leave to infuse for half an hour.
  3. When cool, press through a fine sieve to remove the pulp and seeds, add the liqueur at this stage, discard the residue remaining in the sieve.
  4. Place the two tablespoons of cold water into a dish, sprinkle the powdered gelatine over the water then leave for 5 minutes without stirring.
  5. Warm one cup of the strawberry sugar syrup, add the gelatine and water, simmer very gently over a low heat until the gelatine has dissolved (do not allow it to boil), stir into the remainder of the syrup, pour into a mould or glass trifle dish and leave to set in the fridge. If using in a trifle, pour over the sponges and allow to set.

Pavesini Biscuits

150 grams plain white flour
30 grams cornflour
13 grams unrefined caster sugar
3 medium eggs – 160 grams of eggs, with shells (medium eggs are 53 to 63 grams each)
1 tsp pure vanilla extract or vanilla bean paste
Dusting – 20 grams sifted icing sugar

  1. Preheat oven to 180ºC, 355ºF or gas mark 4; line two baking trays with baking parchment
  2. Whisk the eggs and caster sugar until light and creamy, the mixture should leave a trail when the whisk is lifted out.
  3. Sift the flour and cornflour into the bowl, add the vanilla extract, then fold in using a metal spoon with sharp edges.
  4. Transfer the dough to an icing bag with a narrow plain nozzle.
  5. Pipe onto a baking tray lined with parchment, the Pavesini should be rather narrow and quite long.
  6. Chill for ten minutes then dust with sifted icing sugar.
  7. Bake for 5 minutes, reduce temperature to 150ºC (300ºF, gas mark 2) and cook until they begin to colour.
  8. Carefully transfer to a wire rack and allow to cool.
Filed Under: Baking, Christmas, Hob, Jelly, Trifle Tagged With: , , ,

Molten Chocolate Puddings

May 3, 2013 by Leave a Comment

I love this type of pudding, not only because of the luscious centre … the real reason if they take such a short time to make and bake.

Prepare 4 x 175 ml individual pudding basins or ramekins.

100 grams dark chocolate, 70% cocoa solids – evenly chopped
OR
50 grams dark chocolate and 50 grams flavoured chocolate – evenly chopped
OR
50 grams dark chocolate and 50 grams milk chocolate – evenly chopped
PLUS
100 grams unsalted butter, diced
1 tbsp Cognac or other liqueur i.e. Grand Marnier with Lindt Orange Excellence
55 grams unrefined caster sugar
2 large fresh eggs plus 2 yolks
1/2 vanilla pod – scrape out seeds (or 1 and 1/2 tsp vanilla bean paste or extract
30 grams plain white flour – sifted
To serve – chilled single cream or Cornish clotted cream

  1. Preheat oven to 200ºC, 392ºF, gas mark 6.
  2. Put the chocolate, butter and liqueur in a bowl set over a pan containing 3 cm of barely simmering water, ensuring the bowl does not come in contact with the water, allow the chocolate and butter to melt very slowly, stirring occasionally. When melted take off the hob, stir until smooth.
  3. Meanwhile, put the sugar, whole eggs, egg yolks and vanilla seeds into a large baking bowl, whisk until the mixture doubles in volume. When the whisk is removed, it should leave a ribbon like trail in the creamed mixture.
  4. Pour in the chocolate, sift in the flour.
  5. Fold these ingredients into the creamed mixture, using a large metal spoon. Take your time, cut and fold as you would a delicate sponge cake.
  6. Divide the batter between the individual basins, place into the preheated oven and bake for 12 minutes – the puddings should be quite firm to the touch.
  7. Remove from the oven, place onto a wire rack and leave only to give you time to remove the cream from the fridge.
  8. Serve while hot with chilled single cream or Cornish clotted cream; alternately – push a spoon into the centre and drop in a scoop of rich French vanilla ice cream.
Filed Under: Baking, Mother´s Day, Puddings, Valentine´s Day Tagged With: ,

Baked Cheesecake with Raspberries

May 1, 2013 by Leave a Comment

This is a lovely simple baked cheesecake recipe which can easily be changed to suit your personal tastes. While my favourite version is made with wild bilberries, it tastes really good when these berries are used along with fresh raspberries. I like just a subtle hint of citrus in cheesecakes which include berries, in this case either lemon or lime which go extremely well with bilberries or blueberries.

Occasionally I have made this adding around 200 to 250 grams of raspberries to the filling which makes it really fruity, then adding another level of fruitiness by making a fresh bilberry or strawberry compote. I prefer a cheesecake that doesn’t have a thick base, if you do then I suggest you increase the quantities a little, probably by one third to one half.

Crust
125 grams digestive biscuits (I use Spelt digestive biscuits, home made)
55 grams unsalted butter – melted
Filling
600 grams cream cheese
2 tbsp plain flour
175 grams golden caster sugar
1 tsp finely grated lemon or lime zest
2 large fresh eggs plus 1 yolk
140 ml crème fraîche
150 grams fresh raspberries
Optional – 1 tsp natural vanilla extract
Decoration
100 grams fresh raspberries
70 grams fresh blueberries or bilberries
2 tsp fresh lemon or lime juice
Unrefined icing sugar – sifted

  1. Preheat the oven to 175ºC, (350ºF, gas mark 4).

Biscuit Crust

  1. Crush the biscuits either in a strong plastic bag using a rolling pin or in a food processor.
  2. Melt the butter with the lemon zest, add to the biscuit crumbs and mix well.
  3. Press into the base of a 20 cm springform cake tin, bake for 5 minutes then transfer to a wire rack and allow to cool.

Filling

  1. Mix the cream cheese until smooth then sift in the flour, add the caster sugar, lemon or lime zest and vanilla extract (if using) along with the beaten eggs and crème fraîche.
  2. Beat until all the ingredients are well blended, the mixture light and fluffy.
  3. Fold in the raspberries, pour over the cooled biscuit crust ensuring the filling evenly covers the base.
  4. Bake for approx. 40 minutes … the filling should have a slight wobble in the centre.
  5. Transfer the tin to a wire rack and allow to cool.

Berry Compote

  1. Put 35 grams each of the raspberries and blueberries to one side.
  2. Place remaining berries into a small heavy based saucepan, add one tablespoon of icing sugar (or amount according to taste) and the fresh lemon or lime juice … warm while stirring until the sugar dissolves and the blueberries burst releasing their juices.
  3. Push through a sieve, transfer to a clean bowl, cover and chill in the fridge until ready to serve (I chill all cheesecakes overnight in the fridge, covered in clingfilm).
  4. Decorate each piece of cheesecake with a few berries, serve with the berry sauce.
Filed Under: Baking, Cheescake Tagged With: , , , , ,

Black Cherry Sauce

April 20, 2013 by Leave a Comment

This is a lovely sauce to serve with cheesecake, ice cream (especially vanilla) or rice pudding. If using fresh black cherries, remember to remove the pits before making the sauce.

450 grams frozen pitted black cherries (or tart cherries, if preferred)
100 grams unrefined caster sugar
120 ml cold water
1 tbsp cornflour – sifted
1 tbsp fresh lemon or lime juice

  1. Put the pitted cherries, sugar and water into a medium sized saucepan, bring to a boil over medium-low heat, while stirring until the sugar dissolves – simmer gently for about 5 minutes.
  2. Mix the cornflour and lemon juice then whisk into the cherry sauce.
  3. Warm until the mixture thickens, stirring constantly, then remove from the hob and taste – add a little more sugar or lemon juice, if required.
  4. Allow the sauce to cool to room temperature, cover and chill if not using immediately.
Filed Under: Hob, Sauces Tagged With: ,

Goats’ Milk Rice Pudding with Bilberry or Blueberry Compote

April 20, 2013 by Leave a Comment

This is a lovely creamy rice pudding which goes well with a high fruit strawberry or raspberry jam or a compote made with fresh blueberries. For added taste and a 5 cm piece of orange rind when warming the milk (without any white pith). Alternately, try a black cherry sauce.

90 grams short grain pudding rice
450 ml goats’ milk
450 ml double goats’ cream
2 tsp to 1 tbsp vanilla bean extract
55 grams natural brown sugar (I blitz until similar to caster sugar)
30 grams goats’ butter

  1. Brush a 1.5 litre pudding dish with softened goats’ butter.
  2. Preheat oven to 180ºC (355ºF, gas mark 4).
  3. Place the rice into a sieve and wash under cold running water, allow to drain then tip into the prepared dish.
  4. Warm the milk and cream with the vanilla (and orange rind, if using) until bubbles just begin to appear on the surface, remove the orange rind before pouring into the dish, add the sugar and stir well.
  5. Dice the butter and dot over the surface.
  6. Bake in the preheated oven for fifteen minutes, reduce temperature to 150ºC, 300ºF or gas mark 2 – remove the pudding and stir.
  7. Return to the oven and bake for approx. 70 minutes.

Simple Wild Bilberry Compote

500 grams fresh bilberries (if not available, frozen wild bilberries)

5 tbsp unrefined caster sugar

1 tsp fresh orange juice

  1. Place half of the berries and all of the sugar into a large saucepan.
  2. Cook, over a medium heat, until the berries begin to burst – around 5 to 6 minutes.
  3. While still hot, strain through a muslin lined sieve set over a bowl – discard sieve contents.
  4. Leave the juice to cool then mix in remainder of the berries and orange juice.
Filed Under: Baking, Hob, Puddings Tagged With: , , ,

Meringue Roulade with Blueberry and Lavender Cream Filling

April 19, 2013 by Leave a Comment

I love the combination of bilberry/blueberry, lavender and fresh lemon. My preference is to make this lovely roulade using lavender sugar, and wild bilberries rather than blueberries as the flavour is more intense, or richer.

The roulade is made with a soft meringue using only 25 grams of caster sugar per egg white, the filling is a mascarpone cream mixed with the berry and lavender compote. You can use all double cream or a combination of cream and crème fraîche. If using frozen bilberries in the compote allow them to thaw first, discard the water.

Blueberry and Lavender Compote
1/2 tsp cornflour mixed to a slurry with 1 tsp cold water
55 grams golden caster sugar
30 ml lemon juice
1/2 tsp dried lavender blossoms for culinary use (alternately use lavender sugar)
2 cups fresh (or frozen) bilberries or blueberries
Meringue
5 large fresh egg whites – at room temperature
1/4 level tsp cream of tartar
125 grams golden caster sugar
1 level tbsp cornflour
To dust the greaseproof paper – 35 grams unrefined icing sugar, sifted
Filling
170 ml mascarpone cheese – chilled
170 ml double cream – chilled
To serve
250 grams fresh berries – bilberries, blueberries or strawberries
Unrefined icing sugar – sifted

Blueberry and Lavender Compote

  1. Sift the cornflour into a large saucepan, mix to a slurry with the cold water, stir in the sugar with the citrus juice and lavender.
  2. Add the berries, stir and cook, while stirring, over a medium-low heat until the berries burst and begin to thicken then transfer to a bowl and allow to cool completely.

Preparation

  1. Preheat oven to 190°C, (375ºF, gas mark 5).
  2. Place a glass or metal bowl and whisk or beaters into the freezer for the cream filling.
  3. Brush a 38 cm by 25 cm Swiss roll tin with melted butter, line with non stick baking paper, allowing a 2 to 3 cm overhang at both long ends.

Meringue

  1. Whisk the egg whites (in a clean dry grease free bowl) until frothy, sift in the cream of tartar, whisk until soft peaks form.
  2. Gradually add the caster sugar – one tablespoon at a time – beating well between each addition.
  3. Sift cornflour over the meringue, gently fold in using a metal spoon.
  4. Spread meringue over prepared tray, bake for twelve minutes, or until just firm and pale golden in colour.
  5. Meanwhile, place a 40 cm long piece of baking paper onto a work surface, sift with the icing sugar.
  6. Carefully turn the meringue out onto the paper and peel off the baking paper – allow to cool completely before filling.

Filling

  1. Whisk the mascarpone cheese and double cream until soft peaks form, add the compote and gently swirl through the cream to create a marbled effect.
  2. Spread over the meringue, leaving a one centimetre border on all sides.
  3. Starting with a short end facing, roll up the meringue – Swiss roll style – using the paper as a guide.
  4. Wrap paper firmly around the meringue roulade to secure and place – seam side down – onto a tray.
  5. Chill in the fridge for two hours.
  6. Remove baking paper and place onto a serving platter – top with berries and lightly dust with sifted icing sugar before serving.
Filed Under: Baking, Compote, Hob, Meringue Tagged With: , ,

Bakewell Tart

April 19, 2013 by Leave a Comment

I love Bakewell tart, particularly the traditional ones bought in the village of Bakewell in Derbyshire. While this recipe does state raspberry jam, my preference is for high fruit apricot jam, preferably home made. Serve as is, or with chilled double cream lightly whipped or hot fresh vanilla custard.

225 grams rough puff pastry
4 tbsp high fruit raspberry jam
Filling
25 grams self raising flour
50 grams ground almonds
50 grams unsalted butter, room temperature
50 grams unrefined caster sugar
2 large fresh eggs, lightly beaten
25 grams almond slivers

  1. Preheat the oven to 180°C, (355ºF, gas mark 4).
  2. Lightly butter a 20 cm round baking dish.
  3. Roll out the pastry on a floured work surface, using the rolling pin, lift into the prepared baking dish pressing down into the base and up the sides without stretching.
  4. Prick the base with the tines of a fork, cover with clingfilm and chill for 15 minutes.
  5. Trim off excess pastry, spread the jam over the base.

Filling

  1. Sift the self raising flour into a bowl, add the ground almonds, stir with a whisk to combine.
  2. Beat the butter and sugar until pale and fluffy.
  3. Add the eggs, one tablespoon at a time, beating well between each addition.
  4. Finally, mix in the dry ingredients.
  5. Spread the mixture over the jam, level the top with a palette knife then scatter the almond slivers over the top.
  6. Bake for 35 to 40 minutes in the preheated oven.

 

Filed Under: Baking Tagged With: ,

Lemon Souffle Cheesecake with Wild Bilberry Topping

March 25, 2013 by Leave a Comment

I love the combination of lemon and bilberry, especially when these two flavours are in a wonderful cheesecake with a lemon flavoured shortbread crust. The shortbread crust is made with the traditional three parts flour, two parts unsalted butter and one part caster sugar.

Wild bilberries are my preferred fruit for this recipe, but you can use blue berries when out of season; try other berries such as raspberry, blackberry or loganberry or a combination. When using frozen berries, allow then to thaw – in a colander – before making the sauce.

Lemon Shortbread Crust
140 grams plain flour
40 grams cornflour
120 grams softened butter
60 grams lemon caster sugar
1/2 tsp finely grated lemon zest
Filling
910 grams cream cheese, softened
225 grams unrefined caster sugar
4 large egg yolks
1 tbsp finely grated lemon zest
60 ml fresh lemon juice
1 tsp pure natural vanilla extract
120 ml crème fraîche or soured cream
4 large egg whites – 75 grams unrefined caster sugar
Topping
420 grams bilberries or cultivated blueberries – fresh or frozen
75 grams unrefined caster sugar
1 tbsp Limoncello or fresh lemon juice

Shortbread Crust

  1. Brush a 23 cm spring form cake tin with melted butter.
  2. Put the butter, sugar and zest into a mixing bowl and beat until pale and creamy.
  3. Sift the flour and cornflour into the bowl and mix until combined.
  4. Lightly press evenly over the base of the tin, smoothing out with the back of a spoon if necessary.
  5. Prick the shortbread with the tines of a fork – evenly around the base – then cover and chill in the fridge while the oven comes to temperature.
  6. Preheat the oven to 150ºC, 302ºF, gas mark 2.
  7. Bake on the middle shelf of a preheated oven for about 20 minutes, or until a very light gold colour
  8. Remove from oven, put onto a cooling rack and leave until completely cool

Meanwhile make the filling

  1. Put the cream cheese into a mixer bowl, beat on slow until soft before adding the sugar, beat until smooth and until blended.
  2. Add the eggs yolk – one at a time – beat until combined – scrape down the sides of the bowl.
  3. Mix in the zest, juice, vanilla and crème fraîche until well blended.
  4. Put the egg whites into a clean grease free bowl, whisk until soft peaks form. Add the sugar – one tablespoon at a time – beating well. Continue beating until stiff peaks form, take care not to over beat. Mix one third into the cream cheese mixture, fold in remainder.
  5. Transfer the filling into the prepared tin, put into a large baking pan and place in the oven – immediately pour in sufficient hot (not boiling) water to come half way up the sides of the tin.
  6. Bake in the preheated oven until the top is almost set, approx. 50 minutes – there should still be a slight wobble in the centre when lightly tapped.
  7. Turn off the oven, leave the cheesecake in the oven with the door ajar until completely. This will take an hour or so.
  8. Cover and chill in the fridge overnight.
  9. An hour before you are ready to serve, make the topping.
  10. Place half of the berries and all of the sugar into a saucepan, cook over a medium-low heat (while stirring) until the berries begin to burst – about 5 to 6 minutes. While hot, strain through a sieve placed over a bowl – press through with a small ladle. Discard the pulp, retain the juice – leave to cool. Mix remaining berries and Limoncello into the juice, either serve with – or pour over – the top of the cheesecake.
Filed Under: Baking, Cheescake Tagged With: , , , ,

Baked Chocolate Philadelphia Cheesecake

March 25, 2013 by Leave a Comment

A simple but tasty milk chocolate cheesecake using Chocolate Philadelphia; this recipe is not complicated but well worth the effort. This cheesecake is more suited to the person who loves milk chocolate rather than the flavour of a dark chocolate.

120 grams digestive biscuit crumbs
30 grams dark chocolate – finely grated
50 grams unsalted butter – melted
Filling
480 grams chocolate Philadelphia
100 ml double cream or crème fraîche
2 large fresh eggs, beaten
20 grams plain white flour – sifted
Decoration
2 tbsp organic cocoa sifted with 2 tbsp unrefined icing sugar

  1. Preheat oven to 200ºC, 390ºF, gas mark 6.
  2. Brush the base of a 18 to 20 cm springform cake tin with melted butter. Place a round piece of greaseproof paper (24 cm in diameter) over the base of a springform tin, fit the spring form side over the paper, brush the side and paper with melted butter.

Crust

  1. Crush the biscuits to fine crumbs, add the grated chocolate and warm melted butter, stir until combined.
  2. Transfer to the prepared tin, pressing into the base until even and quite firm.
  3. Bake in the centre of the preheated oven for five minutes, remove and transfer to a wire rack to cool.
  4. Reduce oven temperature to 170ºC, 340ºF, gas mark 3.

Filling

  1. Put the chocolate Philadelphia into a blender, add the sugar and process at full speed.
  2. Gradually add the eggs, two tablespoons at a time, with the motor running.
  3. Mix the flour with a little cream until smooth, gradually stir in remaining cream then slowly pour into the blender – with the motor running.
  4. Blend until smooth and lump free; pour over the biscuit base.

To finish

  1. Bake for approx. 45 minutes, or until set around edges with a slight “wobble” in the centre.
  2. Turn off the oven, leave for 60 minutes with the door ajar then remove, run a knife around the edge and remove the springform side, cover and chill in the fridge for a minimum of one hour, preferably overnight.
  3. When ready to serve, slide off the baking paper onto a serving plate and lightly dust with the sifted cocoa and icing sugar.
Filed Under: Baking, Cheescake, Easter Tagged With: , , , ,

Rhubarb Cheesecakes with Fembat´s Black Gingers

March 23, 2013 by Leave a Comment

Lovely cheesecakes with a slightly different crust using Fembat’s Black gingers and forced Rhubarb, in this case from the Wakefield Triangle.

Rhubarb/Simple Sugar Syrup
200 grams caster sugar
100 ml cold water
100 grams forced (pink) rhubarb, trimmed and thinly sliced
Fembat Black Ginger Crust
100 grams Fembat´s black gingers
50 grams unsalted butter, melted
10 grams very finely chopped crystallised ginger (optional)
Rhubarb Filling
Fruit – 70 grams forced rhubarb, sliced; 2 tbsp cold water; 20 grams unrefined caster sugar
4 grams gelatine sheets soaked in cold water, remove and squeeze out excess
90 grams Mascarpone
90 grams soured cream or crème fraîche
60 grams golden caster sugar
90 grams double or single cream, whipped

Brush four 10 cm wide – fairly deep – ramekins with melted butter.

Simple Sugar Syrup

  • put the sugar and water into a saucepan
  • stir until the sugar dissolves, allow to cool for 30 minutes.
  • Meanwhile, prepare the crust and filling.

Crust

  • crush the biscuits in a large place bag using a rolling pin, add the melted butter and ginger
  • stir to combine then divide between the moulds, press down evenly, chill in the fridge

Filling

  • put the rhubarb into a saucepan with two tablespoons of cold water and twenty grams of sugar, place over a medium heat, bring to the boil, reduce heat and cook for five minutes or until soft
  • add the gelatine, mix and leave to cool
  • beat the Mascarpone, soured cream and sugar until smooth
  • fold in the rhubarb and leave to cool
  • when cool, fold in the whipped cream and spoon over the biscuit crusts, cover and chill until ready to serve

Syrup/Rhubarb

  • stir the syrup and return to a medium heat, bring to the boil, cook for five minutes before adding the rhubarb, reduce heat and simmer for five minutes
  • remove from the heat and pass through a fine sieve set over a bowl
  • return the syrup to the saucepan and cook for two minutes to thicken then allow to cool – do not allow the mixture to set
  • drizzle over the cheesecakes and serve with crème fraîche or lightly whipped double cream
Filed Under: Cheescake, Unbaked Tagged With: , , , ,
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