Happy Blog Day to bloggers everywhere!
I first heard of Blog Day when I read about it on Paz’s site, The Cooking Adventures of Chef Paz. The idea is to introduce the world to five new bloggers, all of whom should be new (or at least relatively new) to you. And to help make things interesting, the blogs in question should focus on a subject different from the one you focus on. So, for example, you won’t find any food blogs on my list.
I’d like to celebrate Blog Day by offering some Lime Cheesecake to the following bloggers who are all relatively new to me. I hope you’ll take some time to check out their sites and widen your blog horizons!
I discovered Love Venice thanks to The Old Foodie. Love Venice is the baby of Greybeard, a skilled writer whose blog is rich with the history, art and lore of one of the world’s most beautiful cities. Even though I’ve never been to Venice (yet), reading Greybeard’s posts make me long for my journey there more than ever!
This particular blog is the work of Tiel, a wonderful woman who has been reading my blog for awhile. However, it was only a few short weeks ago that I found out that Tiel had a blog of her own called tsk tsk. A talented designer and illustrator, Tiel’s blog is alive with creativity. Oh yes and she really likes lasagna!
Being a girl Cream Puff, I have a thing for shoes and purses. So you can imagine how thrilled I was when I recently made the acquaintance of Carrie, the creative force behind Sommer Designs. Talented and inspired, Carrie blogs about her work, her life and her passion.
I came across this blog purely by chance. It is the story of Nickinpos who did something that I’m sure all of us, at one time or another, have dreamt of doing. She left one life for another. In this case, the new life is in Positano, Italy.
While searching for information on knitting, I came across the blog of David Demchuk. I was hooked in seconds (no pun intended). A professional writer by trade, Dave is a man who knits. And what a knitter! Plus he’s from Toronto.
To the five bloggers that I’ve featured here today, great to meet you. And to everyone else out there, Happy Blog Day! Enjoy the cheesecake …
Adapted from Nigella Bites by Nigella Lawson.
- 20 chocolate chip cookies (I use President’s Choice The Decadent Chocolate Chip Cookie)
- 1/4 cup unsalted butter, at room temperature
- 3 8-oz packages cream cheese, at room temperature
- 3/4 cup sugar
- 4 large eggs
- 2 large egg yolks
- juice of 4 limes
- Preheat the oven to 350 degrees F. Using large pieces of heavy-duty aluminum foil, wrap the bottom and sides of a 9-inch springform pan two or three times to ensure that it’s water proof as you will be baking the cheesecake in a water bath; set aside.
- Place the cookies in a food processor and process the cookies until they’re finely ground (about 30 seconds).
- Add the butter and pulse 10 to 15 times.
- Dump the cookie crumbs into the springform pan and using your hands, spread the cookie crumbs in an even layer across the bottom of the pan only (not up the sides). Place the prepared crust in the refrigerator while you prepare the filling.
- Place the cream cheese in a food processor or mixer and mix until smooth. Add the sugar and mix well.
- Add the eggs and the egg yolks one at a time and mix well after each addition.
- Add the lime juice and mix well.
- Pour the cheesecake batter into the prepared pan. It will be liquidy.
- Place the cheesecake inside a large, shallow roasting pan. Pour hot water inside the pan until it reaches half-way up the sides of the springform pan with the cheesecake. Carefully put the cheesecake in the oven. Bake the cheesecake for 50 minutes and then check it. The cheesecake is done when it’s set, but not firmly set so that it’s still jiggly in the middle (the cheesecake will set further as it cools).
- Remove the cheesecake from the oven and immediately remove it from the water bath. Carefully peel off the aluminum foil and set the cheesecake to cool on a wire rack.
- Once cooled, place the cheesecake in the refrigerator until ready to serve.
- Before serving, carefully unmold the cheesecake from the springform ring and bottom (Slide a knife under the cheesecake crust. The cheesecake should slide off the pan bottom easily.)