Cheese is no breeze

Went to the most wonderful cafe yesterday with Roasty and Juliet. First we went to the Geoffrye museum to see their display of rooms interiors through the ages done up for the festivities. Felt very fond of the 90s one. Then we went for a hot chocolate at this place. Roasty had an apple strudel with his and I had a large chocolate doughnut. Magazines were spilling from a wooden rack next to our stools so we grabbed latest editions of our faves and sat back and relaxed for a while. It was so warm and cosy and filled with cute antiques and french music. If I was the type of person that did activities on my own I would go there for a sit down.

On reflection outside, the only thing we didn't love was the slightly surly waitress and my chocolate doughnut wasn't great.

In my ideal cafe I would be having a slice of this white chocolate cheesecake with my drink.

White Chocolate Cheesecake (courtesy of Nigelly) recipe:

100g Melted butter, 225g Digestive or ginger biscuits, cruched, 11g Gelatine Sachet, 3 Tbsp Water, 450g Soft Cheese, softened, 225g White chocolate, melted, 375ml Double Cream, Cocoa Powder to decorate.

Mix Melted butter and crushed biscuit together. Press

into base of a deep loose bottomed 8" cake tin. Sprinkle gelatine over water in a small bowl. Leave to stand for 10mins. Dissolve over a pan of hot water. Leave to cool.Beat together soft cheese, melted cho

colate. Whip the cream until soft peaks. Add gelatine to cheese mixture, gradually add the whipped cream. Pour into prepared tin, chill until set. To serve: Remove from tin, dust with a little cocoa powder. serve with a side helping of a fruit coulis.

But to be honest I feel the cake maker's pain with this little treat. The gelatin is a right trickster.

I have to go to a party now so bye xxxxxxxxxxxxxxxxxxx