Last Saturday was my name day. I'm not quite sure if celebrating one's name day is solely a Scandinavian tradition, or if it is popular in other countries as well. I've never heard that it would be as big a thing anywhere else as it's over here. All the commonly used names have their own day in the Finnish and Swedish calenders, and the daily newspapers always tell you who's name day it is on that specific day, so you can congratulate them (if you know people by that name, that is). Every Finn can tell you when their name day is if you ask them.
So mine was on Saturday, along with the other names belonging to the family of names formed from Sarah. When I was a child we had a tradition that mum would bake a strawberry cake on my name day, and I would get a small present, something like a chocolate bar or a bag of candy. Magnus is used to a different kind of name day celebration: he's convinced that the person whose name day it is should be the one baking the cake and serving it to the others. During the 8 years we have been together we have not reached a mutual understanding how name days should be celebrated. (I have tried to suggest that we could both hold on to our own traditions: when it's my name day, Magnus could bake me a cake and buy me a present the way I'm used to and on his name day he could bake me a cake, if he thinks that's the proper way to celebrate. He does not share my conviction that it's a brilliant idea. So we are still in square one with the negotiating.)
I'm the one who loves to bake so it usually is me who makes the cakes anyway. I'm not even sure if Magnus can bake a cake, I've never seen him do it. He usually goes to the bakery and buys something. Since my allergy to wheat, the baking has become harder in our household and it's not that easy to go out and buy pastries or cakes that I can eat, so I don't really pester him about the cake-thing anymore.
This cheesecake recipe is one that I have used quite often. It's the kind of cake that everybody goes back to for seconds and asks for the recipe. I usually make a chocolate cheesecake, Toblerone to be precise. I'm so happy to tell you that in addition to being one of the best cheesecakes ever, it's also probably the easiest one there is. All you need is 5 ingredients and about 15 minutes and you're ready. So here it comes:
LEMON CURD CHEESECAKE WITH STRAWBERRIES
125 g biscuits (like Digestive, I used some gluten free ones I found in our grocery store)
50 g butter, melted
2 dl double cream
200 g cream cheese, room temperature (I usually use Philadelphia cream cheese)
150 g lemon curd (I used Mackays')
200 g fresh strawberries for decorating
Line the bottom of a 24 cm spring-form cake tin with parchment butter and grease the edges. Put the biscuits in a small plastic pan and crush them using a rolling pin. Mix the biscuit crumbs with the melted butter and press firmly to the bottom of the tin.
Whip the cream until it starts to form soft peaks. Add the cream cheese and lemon curd and continue to beat until evenly combined.
Spoon the cream mixture on top of the crust starting from the edges and working your way to the middle making sure there are no air bubbles. Smooth the surface with the back of your spoon or a spatula. Put the cake into the refrigerator, and let it cool, preferably overnight, but the minimum is two hours. Decorate with the strawberries before serving.
This cheesecake recipe is one that I have used quite often. It's the kind of cake that everybody goes back to for seconds and asks for the recipe. I usually make a chocolate cheesecake, Toblerone to be precise. I'm so happy to tell you that in addition to being one of the best cheesecakes ever, it's also probably the easiest one there is. All you need is 5 ingredients and about 15 minutes and you're ready. So here it comes:
LEMON CURD CHEESECAKE WITH STRAWBERRIES
125 g biscuits (like Digestive, I used some gluten free ones I found in our grocery store)
50 g butter, melted
2 dl double cream
200 g cream cheese, room temperature (I usually use Philadelphia cream cheese)
150 g lemon curd (I used Mackays')
200 g fresh strawberries for decorating
Line the bottom of a 24 cm spring-form cake tin with parchment butter and grease the edges. Put the biscuits in a small plastic pan and crush them using a rolling pin. Mix the biscuit crumbs with the melted butter and press firmly to the bottom of the tin.
Whip the cream until it starts to form soft peaks. Add the cream cheese and lemon curd and continue to beat until evenly combined.
Spoon the cream mixture on top of the crust starting from the edges and working your way to the middle making sure there are no air bubbles. Smooth the surface with the back of your spoon or a spatula. Put the cake into the refrigerator, and let it cool, preferably overnight, but the minimum is two hours. Decorate with the strawberries before serving.
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