I had a bit of a disaster on Sunday night whilst trying to make Nigella's Butterscotch Cake. She asks for large quantities of cream cheese and butterscotch to be mixed together to make the icing for the cake but when I did this I ended up with large quantities of cream cheese soup. I didn't want to throw out all this delicious stuff but couldn't use it to ice the cake either so I whisked into it 3 eggs and 3 egg yolks and a little vanilla essence to transform it into cheesecake. Helen, who works with me in the office, is a coeliac and I thought it would be great to make a coeliac friendly cheesecake so that she could have some. So my brainwave was to use a chocolate ricecrispy base made in the same way as for chocolate cripsy cakes and then pour the cream cheese custard on top. With fingers crossed I then baked it all in a bain marie (Nigella London Cheesecake style) for 60min. Luckily it all turned out well and tastes wonderful!!! (The sponges for the butterscotch cake have gone in the freezer for further cream cheese topping later)
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