I was delighted to receive an invitation from Glenisk to attend a hands on cookery course in the beautiful Cloughjordan House in Co. Tipperary. What a lovely way it was to while away a rainy and cold Saturday in February. It was full steam ahead from 10:30am with all hobs on and ovens fired up awaiting the fruits of our labour. From beetroot and parsnip crisps (dug from the kitchen garden that morning) to hummus, slow cooked pork belly to asian greens and braised lentils to self saucing lemon pudding, we made and devoured everything in its entirety! The lovely Coleen was on hand to steer us in the right direction and to plate up the most delicious lunch I have had in a long time. I drove away from the picturesque house and cookery school with a full stomach, lots of lovely Glenisk products to try and a smile on my face.
If New York can have a cheesecake named after it I don’t see why my lovely adopted county of Offaly can’t! Using luscious Glenisk creme fraiche in it which itself has hailed from the faithful county is surely more than reason enough to call it so! This recipe is a little bit more complicated than the usual cheesecake as it is baked but believe me it is well worth it for the mousse like texture that it acquires.
You will need;
For the base;
- 100g butter, melted
- 280g oreo cookies, in crumbs
For the centre;
- 4 x 250g packs of soft cheese
- 250g golden caster sugar
- 3 tbsp plain flour
- 1 1/2 tsp vanilla extract
- zest of lemon, finely grated
- 1 1/2 tsp lemon juice
- 4 large eggs
- 250 ml glenisk creme fraiche
For the topping;
- 250 ml creme fraiche
- 1 tbsp golden caster sugar
Preheat oven to 180 degrees.
Stir the biscuit crumbs and melted butter together and press into a 22cm springform tin. Place in oven for ten minutes and cool on a wire rack while preparing the filling.
Increase oven temperature to 240 degrees. Beat the soft cheese in a mixer at a low speed until creamy. Gradually add the sugar and then the flour. Scrape down the side of the bowl as you go. Add the vanilla, zest and juice. Whisk in the eggs, one at a time again scraping down the sides of the bowl as you go. Stir the creme fraiche and add to the mixture. The batter should be very smooth.
Brush the sides of the springform tin with a little melted butter and put on a baking sheet. Pour in the filling and smooth the top. Bake for ten minutes. Reduce oven temperature to 110 degrees and bake for a further 50 minutes or until there is only a slight wobble in the centre. Turn off the oven and run a knife around the edge of the cake to loosen from the sides before placing back into the oven and leaving it to cool for two hours with the door ajar.
Combine the creme fraiche with the golden caster sugar before spreading on top of cake. Cover with foil before placing in fridge to set and cool for at least 8 hours.
Unlock the springform and slide base onto a serving plate before slicing and indulging! Enjoy!
Watch out for special Glenisk packs which enable you to win your very own foodie weekend away in Cloughjordan House! Highly recommended! Thank you to Glenisk for the lovely invitation and to Cloughjordan House for the warm welcome!