Paulchens FoodBlog?!

Meeta at “What’s For Lunch Honey?” is hosting the Monthly Mingle and with Valentine’s Day on the doorstep this mingle’s theme is called “Sweet Love”.

Meeta says:

Let’s get together and share our favorite romantic stories or the special feelings you have for a friend or family member. Let’s share “Sweet Love.”

Here’s mine:

Now, I made this cheesecake for a very special friend ’cause she very much liked my first attempt and came up with some approvement suggestions.
She’s always there when I need a cheer up or need to talk or share thoughts and laughs and stories. I am proud and thankful that she became a part of my life.

I love to share breakfast with her, readig the newest cook book or babbling about our cats or dreaming of Ireland and planning the next trip to Dublin while we try to get awake over our firt cup of coffee and a “Knusperspitz” with Nutella and Butter.

She calls her friends “peculiar or wierd” and that’s what pretty well fits me but I don’t mind at all. Somehow she might be right.
I call her “crazy chicken” sometimes and well that fits her as well, but that’s what I like about her:
She’s in her thirties now, but most of the time does not behave like a grown up at all. On the other hand she can turn from totally nuts and childish to serious and caring within seconds when there’s the need to.

Aye, this is my way to say thank you, Babs!
Just because I needed to say this! Now! :blush:

Aye, lets talk about the cheesecake:

You’ll need:

1 Pkg. shortcrust
60 gram icing sugar
3 tablespoons cornflour
450 gram low fat cream cheese
200 gram creme fraiche
2 eggs
1 tablespoon vanilla extract
zest and juce of 4 limes
zest and juice of 1 orange
200 gram blueberries

How to:

I baked the shortcurst in an ovenproof pan about 20 minutes at 180°C. Meanwihle I mixed icing sugar, cornflour, creme cheese and the eggs. Added creme fraiche and vanilla extract as well as both zests and juice of limes and orange.
Spread the blueberries at the bottom of the baked shortcrust and purred the cream cheese slowly into the pan.1
Now, the next step was a little tricky to me, ’cause the cream cheese mass was a bit too runny to my mind and I was afraid that it would not bake evenly when I turn on too much heat at the beginning.
I began with 140°C for about 40 minutes and the cake went very well. After about 40 minutes I raised the temperature to 160°C let it bake for about another 20-25 minutes until the very inner part of the cake was well done as well.
I let it cool down in the warm oven until luke warm.

1. Aye, actually that’s what I was supposed to do but I forgot to add the blueberries as first step and had to add them after I purred in the cream cheese.
   Well, that does not effect the taste of the cake tough but it makes the cake look more nicely otherwise…