Sunday, 23 May 2010


I often buy food with a recipe in mind, and then don't make the recipe. I cannot explain this phenomenon.

However, our cupboards are tiny, and now they are full of baking things that need to MOVE... tinned mandarins, marshmallows, Marie biscuits, condensed milk, two different types of dried coconut - just to name a few. I'm not alone in needing the occasional clean-out though - check out Vanessa's mission before she moves house.

So I made an experimental cheesecake. Like this:
  1. Crush up biscuits, melt a blob of butter, mix these with some spices and desiccated coconut. Smoosh this into a spring-form pan, and refrigerate it while making the filling.
  2. Whiz together a block (250g) of cream cheese, an egg, 1/3 tin of condensed milk, and a splash of vanilla essence.
  3. Realise that this looks really boring.
  4. Heat up a glass of mulled wine, and stare at the contents of the cupboard.
  5. Finish wine, resume cooking.
  6. Stir in some choc chips, and pour the goo onto the biscuit mixture.
  7. Make a pretty pattern on top with WAY past sell-by date marshmallows, rationalising that sugar and cooked gelatine are unlikely to go bad.
  8. Cook for 45 minutes at 160C, not fan-forced. Apparently fans cause cracking. Also, my oven doesn't have one.
It's delicious, and glued together by marshmallows (you wouldn't see the cracks anyway). SOOO good... and yet bad, if you know what I mean... the plus side is that a very small piece is satisfying!


  1. This looks soooooo yummy!!! I will make it with my kids. Yay

  2. Thanks Meg! It's so easy, and you could modify it to use whatever is in the cupboard. Although I'm sure the marshmallows on top would appeal to kids...

  3. A woman after my own heart - using expired products! Love it!!! (I confess that this extends to dairy products - as long as it smells okay and it looks okay, it's still good to go! But no, I don't feed expired dairy to guests...)

    - Ness (can't sign into my Google account from work)

  4. Mmm, I would eat expired dairy too - within reason. I figure that yoghurt is already fermented, and cheese is kind of 'off' by nature too :-)


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