New cooking column from Yelvertoft mum: The Countryside Kitchen
Hello, I’m Milly Fyfe, mum of two boys and farmer's wife, based on our livestock and arable farm in rural Northamptonshire.
I’ve a real passion for growing food and cooking delicious meals the whole family can enjoy. That’s why I created a food blog and Facebook page called No Fuss Meals for Busy Parents, to share recipe ideas, local ingredient suggestions as well as focus on food producers, providing a connection between the food produced in the UK and how to make quick and easy meals.
Northamptonshire is a county brimming with thriving food businesses and my aim for this column is to provide you with recipes you can enjoy, as we as showcasing seasonal produce from local and independent producers.
You can follow me on Facebook and Instagram @NoFussMealsForBusyParents or the website is: www.nofussmealsforbusyparents.food.blog
So here is a recipe for you to get started with.
As it’s Easter week, who doesn’t love a sugar high? The kids will be bouncing off the walls after eating this beauty! This recipe was inspired by BBC good food but I’ve tweaked it to my style of baking.
It does take a little bit of effort to make, but I’m not a huge fan of presentation as long as it tastes good! You are allowed a little treat, but just in moderation…
I’ve used my own hens eggs in this recipe, which were laid this morning and taste super fresh. I would recommend buying your eggs from a farm shop such as Noborough Lodge Farm Shop as they are produced straight from the farm. Also, many villages have people who sell eggs direct from their gate. You really can’t beat the taste of a freshly laid egg!
Easter Choc Cheesecake
You will need:
For the base
250g chocolate bourbon biscuits
100g butter, melted plus extra for greasing
For the filling
2x 280g packs full-fat cream cheese
200g golden caster sugar
4 tbsp cocoa powder
1tsp vanilla essence
1 tbsp strong black coffee
3 large eggs
100ml pot sour cream
25g milk chocolate, melted
For the decoration
2 large and a handful of small creme eggs
50g chocolate chips
Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin. Place the bourbon biscuits in bowl and crush with a rolling pin until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.
Turn oven temperature up to 240C/220C fan/gas 9. In a bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.
Pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.
To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base and then top with the cream egg halves then place the whole ones in between. Sprinkle with choc chips.