Le wena fela ga re bua nnete, o ka ipotsa gore, cheese, cake, jang tota? It is quite amazing how some things that we feel will never go together taste wise, are pleasantly surprising winning combinations. We made 2 cheesecake versions at the last Chellzkitchen class. First was a lemon cheese cake which was put together in a combined effort by the class. Monkgogi took care of the base of the cheesecake, she was brave and eyeballed the butter measurements noted in the recipe. Upon realising this, we quickly decided if anything doesn’t go accordingly we would have to look into how exactly the base was made. The good thing about cheesecake base is that it’s pretty hard to get it wrong, according to preference it can be made crumbly or creamy, this is determined by the amount of melted butter added to the crushed biscuit.
Tsholo and Kimmy creamed the cream cheese and caster sugar. Note it’s getting really cold out there and the fridge is even colder, allow the cream cheese to sit before you start creaming. Deenz and Alessa her Baker sister, took the lead with whipping the cream which a cold fridge is perfect for, cold cream is ideal and whips better. Due to the sensitive nature of whipped cream (once you over whip it, there’s no coming back from it) if there is someone with a baking background in class they are usually tasked with leading the group and talking them through whipping cream to stiff peaks, this not only fosters teamwork from the onset throughout, it is also a great icebreaker because who doesn’t love dessert.
