One thing that really got me excited about cooking was the show Gordon Ramsay’s Cookery Course on BBC. This show features Gordon at his home, showing the world how to make fantastic, and relatively simple meals. It’s all about learning how to be a good cook, whether it be for your family or for entertaining friends. I like watching this show for two reasons. The main reason being that Gordon Ramsay is fucking sexy. I mean really, put that man on a plate for me and I’d eat him up. I also love it because he features recipes that someone with any cooking skill can pull off(unless you’re a moron).
Now the big down fall to the show, is it’s hard to find the recipes online. I don’t know about you, but for me it’s a little difficult to prepare a meal while watching how it’s done on TV. He explains the recipes rather quickly, and I don’t have a fucking TV in my kitchen. So yeah. I ended up finding an app for the show on Google Play. Just search “Gordon Ramsay cookery course”, and download it. I don’t know if it has all the recipes he’s done on the show to date, but it’s got quite a few.
I will probably be posting about quite a few of these recipes in the future, but there is one in particular that I am really excited about making to go along with Easter dinner. It’s a baked cheesecake with raspberries.
I love cheesecake, who doesn’t? I also love making cheesecake, however I’ve always made no bake cheesecakes. It can be intimidating to try and pull off a baked cheesecake. That’s what separates the boys from the men, right? You’d think so, but that sexy British beast has promised me that it is easy. And I will admit, it does look easy. The best part, to me, is the fact that there is no graham cracker crust. I effing hate graham cracker crust on cheesecake! I think it just takes away from the decadent creamy goodness of the cheesecake, and adds way too much sweetness for my own personal taste. Another thing about this recipe that appeals to me, is that this cheesecake is very rustic looking. That’s a fancy way of saying it doesn’t look like perfection. Which is fine by me. The fact that there is no need for it to look perfect is every baker’s dream!
I will make no adjustments to this recipe at all. I would never go there!
- Butter, for greasing your cake tin.
- 16 ounces(two packages) cream cheese brought to room temperature.
- 3/4 cup of sugar.
- Three eggs, lightly beaten.
- Two tablespoons all-purpose flour.
- Zest of one lemon.
- one and a half cups of raspberries.
Preheat oven to 350 degrees. Butter a springform cake tin. You must have one of these, do not use a regular cake pan!
Cream together cream cheese and sugar. Add beaten eggs about one egg at a time until combined. Add flour and lemon zest. Fold in raspberries carefully as to not break them apart into the cake mixture.
Spoon mixture into cake tin. Carefully tap the cake tin against your work surface to remove any air bubbles from the cake mixture. This will also help the raspberries rise up from the bottom.
Bake for 35 minutes until the edges are set, but the mixture in the middle is a little wobbly.
Once cooled, run a knife around the edges to loosen and remove from the pan. Enjoy, bitches!