Notes about Recipes in this book

• English cheese pie

  • ashallen on November 23, 2019

    I liked the basic concept of this recipe (cottage cheese-based cheesecake baked in a pie crust), but I thought there were some issues with the recipe as written that need fixing. The recipe calls for a crust made with 2 cups of flour and 7 tbsp of butter+shortening for a 9-inch pie plate - this makes a lot of pastry for that size plate. Since the cheese filling is also very rich, it made for a very rich dish. The crust was also on the tough/sturdy side, probably because of the relatively high ratio of flour to fat - on the plus side, the filling didn't leak through! I really liked the cheese custard when eaten warm or at room temperature - very good flavor and a nice texture. It wasn't good when eaten cold, however, since it left a greasy feeling in the mouth - definitely warm it up! Since the filling is so rich, it'd be nice to try making it with a lighter crust or with no crust at all.

• New Zealand kiwi cheesecake

  • Zosia on May 08, 2014

    My go-to cheesecake recipe. It bakes up firm but still creamy, has a nicely balanced sweet and tangy flavour, but best of all, doesn't require a bain marie! Though I've never had it crack, the lovely sour cream topping masks any imperfections and provides a smooth surface for the kiwifruit (or any fruit of your choice).

• Polish cheesecake

  • Zosia on April 24, 2021

    We really enjoyed this cake. The contrasting textures of the streusel topping, the cake filling and the crust worked well together and the cake was delicious. I did think the cake portion was just a little too dry but I baked it an extra 15 minutes until the centre no longer jiggled and that may have been a few minutes too many.