I've been sampling cheesecake from every single bakery I've found. No kidding!
Oh my gosh, I really need to stop!!
On Wednesday, I woke up at 2.30am after being tossing and turning as if I were trying to heave a sack of potatoes from side to side of the bed for hours. I finally decided to get up for a wee which ended up being a major pillow moving event.
And well... there I was, wide awake and... what could I do?
Over the last few weeks I've been awake most of the night, contemplating whether or not I should gloss the wood on the stairs after cleaning the kitchen cupboards and tiding up our DVDs in alphabetic order.
So on Wednesday I decided to bake a cake. A big one. Just for a change. At 3am.
Not sure how long I can function on 2 hours sleep a night before seriously losing the plot. But as long as I have cake.... I'll be fine.
WHAT YOU NEED
For the cake
20gr Matcha Tea
4 Free Range Eggs
200gr Soft Cheese
50gr Ground Almonds
1tbsp Baking Powder
For the cheese frosting
300gr Icing Sugar
50g Unsalted Butter, at room temperature
125g Cream Cheese, cold
WHAT YOU DO
Pre heat the oven to 170C.
Mix the eggs with the sugar and the soft cheese until well combined. Add the ground almonds, baking powder and matcha tea. Mix again. Finally add the apples finally chopped and the pistachios.
Pour the mix onto a cake tin, cover with tin foil and bake in the oven for around 45 minutes.
Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool inside.
Then remove the cake from the oven and let cool completely before removing from the tin.
In the meantime, you can prepare the frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the icing sugar a cup at a time until smooth and creamy.
Finally, spread the cheese frosting and decorate with sliced apple and pistachios.
Keep in the fridge for up to 3 days.