Whilst making this cheesecake for Norway Day we had to go to Tesco to get some supplies (namely food colouring). While wandering about the home baking section I had an idea to use up some remaining raspberries which has been frozen. While i didnt plan on making it tonight, when we got back form Tesco I had a couple drinks and half midnight seemed like a perfectly reasonable idea while I waited for the cheesecake to bake.
So heres the mix,m again, its premade, but i'm going to make it better.
The remaining pot of raspberries, delicious and defrosted.
The dry mix didnt look to have many chunks, so I improvised and found some Dairy Milk minatures in the chocolate tin. You used to be able to get a dispensing machine for kids to play with for these. Mine took 2p coins and dropped out a bar for each one. You could load half a box at a time and it made it last a bit longer, until you worked out how to unload all the coins again and just run them through or take the back off. But thats no fun.
Half a pack of those chopped into thirds made a nice pile of decent sized chunks.
Again, the mix needed and egg, some oil, and some water. Instead of water I added what was left of the chambord (just over a shot) and the raspberry mess
The mix was a bit thin due to the extra liquid from the fruit, so a few teaspoons of flour were added to bulk it out. Forgetting to use the sieve was probably an error...
... But part 1 of the instructions saved the day
The cheesecake had to be cooked in a hot water bath, and the only tin I had was an oversize cake tin. This turned out to be cakemix tight, but not water tight, so the pan I intended on using for the brownies was acting as a drip tray to stop the bottom of the oven being covered in water. As it happened the leaks were far from bad and what little escaped evaporated pretty fast.
Because of this, while I was waiting to get the pan back I had more free time, and what seemed like a good idea was to use the two egg whites left over from the cheese cake and try and make a meringue. Having never done so, and it being 1AM, i elected not to use the mixer and just put in some elbow grease.
First it got whisked to a foam and then gradually added caster sugar so as not to make it collapse. After about half an hour, heres the results. Firm enough to stand the whisk in and forming soft, but fluffy peaks. First attempt and making a meringue, first success.
In the mean time of finishing the whisking to end all whisking the cheesecake stopped leaking enough to retrieve the pan and line it with baking paper. The mix went in and hid under the other try catching the drips so it didnt get wet and would crisp nicely. After 20 minutes the brownie tray came out and I decided to put a layer of the meringue on the top as they were a bit thin at the edge.
There was just enough form the two egg whites to cover it.
Finally it went back in the oven to turn the outside a golden brown.
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