For the past couple of years now I have been lucky enough to hold a regular monthly slot on BBC Radio Nottingham where I get to talk about backing, cakes, the Bake Off and whatever else takes my cake related fantasies.
For this month’s show I got a chance to share the microphone with a very funny man indeed, George Egg. I first heard of George around 5 years ago when I found a video of him using the equipment found within a hotel room to create himself a meal.
This includes bacon being fried on an iron, eggs and noodles cooked in kettles and ingenious uses for coffee creamer! You can find the video over HERE
George was in Nottingham to promote his upcoming Anarchist Chef comedy show (Lakeside centre Nottingham, 3rd November 2016) and his visit got me thinking. Could Alan Clifford, the shows vegan presenter and I create cakes in a hotel-like environment?
I decided that your average hotel room contains a mini-bar and some form of heat, be it from an iron or boiling water. So, using just those two bits of kit along with a bowl, a fork and something to put it in (a cake tin helps) I created this.
The custard cream cheesecake! Smooth, soft and no baking required. An incredibly simple bake if you choose to make this in a kitchen like a normal person. A perfect bake to make with children too as there is very little to do apart from whisk and mix stuff together!
Recipe taken from here: http://www.goodtoknow.co.uk/recipes/546463/no-bake-custard-cream-cheesecake
For the base:
200g custard cream biscuits, crushed into fine crumbs
50g caster sugar
50g butter, melted
For the cheesecake:
200ml double cream
50g caster sugar
400g full fat cream cheese
2tbsp custard powder
4tbsp condensed milk
100g custard cream biscuits
Line a 20cm spring-form cake tin with a circle of baking paper.
Tip the crushed biscuits and sugar into a large bowl. Pour in the butter and mix together well. Pour the mixture into the lined tin and push down with the back of a metal spoon until you have a flat surface. Place in the fridge to chill.
Using an electric whisk, lightly whip the double cream and caster sugar until the mixture has doubled in volume. In a separate bowl, using an electric whisk, mix the cream cheese, mascarpone, custard powder and condensed milk together. Fold the whipped double cream into the cheese mixture.
Spoon the mixture onto the chilled cheesecake base. Flatten again with the back of a spoon or a small palette knife.
Chill the cheesecake for at least 2 hours.
Carefully remove the cheesecake from the tin. Remove the baking paper. Decorate with the remaining custard cream biscuits.