Dish up a winning dessert with Stacie Stewart

SELF-TAUGHT cook Stacie Stewart, 30, was a 2010 finalist on BBC’s MasterChef and has regular cooking stints on ITV’s This Morning.

Stacie Stewart of the Beehive Bakery

SELF-TAUGHT cook Stacie Stewart, 30, was a 2010 finalist on BBC’s MasterChef and has regular cooking stints on ITV’s This Morning.

A fan of all things 60s, Stacie often sports her trademark beehive hairdo when she appears at food shows, cookery demos and events.

Her Beehive Bakery business, based in Sunderland, specialises in cakes and traditional puds.

Stacie, who lives in Whitburn, South Tyneside, says: “I’m completing loads of appearances this summer at food shows around the country and I’m also a regular on stage demonstrating at Ideal Home and BBC Good Food shows.”

Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

OK, so a baked cheesecake is slightly more involved than an uncooked cheesecake, but it’s the simple addition of a few eggs and it’s so worth it.

Ingredients

For the base

125g/4½oz unsalted butter

250g/9oz digestive biscuits

For the cheese layer

3 eggs and 2 egg yolks,

1 vanilla pod (or use 1 tsp vanilla paste) You want the black seeds in the cheesecake to be visible.

900g/2lb full fat soft cheese, at room temperature

200g/7oz caster sugar

150ml/½pt full fat crème fraiche

For the topping

400g/14oz raspberries

25g/1oz icing sugar

Place the butter in a medium saucepan and let it melt over a gentle heat. Brush a little butter around the base and sides of a 23cm/nine-inch spring-form tin, then line the base with a circle of baking parchment.

Put the biscuits into a large food bag, squeeze out the air and seal the top. Use a rolling pin or the base of a saucepan to crush the biscuits to fine crumbs.

Stir the crumbs into the warm butter until completely combined. Press the crumbs into the tin using the back of the spoon to compact the crumbs as much as you can in an even layer.

Put into the fridge to set for around 10 minutes while you prepare your next layer.

Preheat the oven to 180C/fan 160C/gas 4.

Scrape the seeds from the vanilla pod, then put them into a large mixing bowl with the cheese and beat together – a spoon, spatula or hand whisk is good for this.

Add the sugar, then beat again until smooth. Now add the eggs and the two egg yolks, one at a time, followed by the crème fraiche, which gives a beautiful lightness to the finished cheesecake. Give everything a good beat to make sure it’s all smooth and that’s your mix done.

We cook the cheesecake in the waterbath to regulate the temperature.

Basically, if we cook the eggs on too high a heat they will scramble and no one wants a scrambled egg cheesecake!

Get a large roasting tin with high sides and place a few sheets of tin foil over the top.

Place the chilled tin and base into the roasting tin on top of the tin foil. Scrunch the tin foil up around the sides of the tin, basically making sure its watertight so when you pour water in it won’t leak.

Once your tin is all wrapped and ready spoon in the filling and smooth the top.

Boil the kettle then pour the hot water in the tin around the cheesecake. Carefully lift into the oven and bake for 10 minutes. Then turn the oven down to 140C/120 fan/gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle.

Turn the oven off, leave the door ajar and let the cheesecake cool in the oven. Cooling the cake gradually in the oven will prevent cracks in the cheesecake and keep it nice and light and smooth.

When cool, after an hour or so, remove from oven and chill in the fridge for a minimum of six hours.

Once chilled and ready to serve, cover the top of the cheesecake with cut raspberries and make a sauce by blending a handful of berries with a tablespoon of icing sugar. Drizzle over the cheesecake or decant into a jug for your guests to help themselves.

SUPPORTING LOCAL MARKETS

NEWCASTLE’S historic Grainger Market is supporting the national Love Your Local Market campaign with a number of events.

The campaign runs until Sunday, July 8.

The market offers a diverse range of foods and will be hosting Taste the Grainger Market and Real Food Works from today to Friday, July 6, which will give food lovers the chance to sample food from the market’s food traders and Real Food Works.

Real Food Works is an organisation passionate about good food and access to it. They work with community groups, delivering demonstrations and hands-on workshops.They will source food from the market and cook a number of healthy recipes for visitors.

Follow the market on twitter at @nclmarkets

 
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