Yesterday I decided to give blood, and ‘phoned the blood bank for instructions. I was asked a couple of questions about my age and health, then subjected to some rather indiscreet inquiries as to my ‘tendency to sluttiness’. After that, apparently randomly, they asked if I had lived in the UK between 1980 and 1996, which, although I now have dual nationality, I had. Gauging their reaction, I might have said that my favourite hobby was smothering kittens, because all of a sudden the warm tone switched to ice-cold and, following consultation with colleagues and perfectly audible mutterings about ‘mad cows’, I was told that they didn’t want my blood after all. With both my character and honour well and truly assassinated, I haughtily replied that it was their loss, but that the name-calling was TOTALLY OUT OF LINE (I may have been shouting at this point). It was only afterwards, once I’d hung up and reined in the paranoid ranting, that I realised they didn’t want my blood because of the Mad Cow Disease outbreak in the 80s and 90s in the UK, and not because it belonged to a mad cow…
This cheesecake was a real hit, unlike my blood. It’s very simple, but light, and with a gorgeous burnt caramel flavor.
Ingredients (serves 6)
Handful of raisins
2 tablespoons rum
450g cream cheese
125g cane sugar
1 teaspoon vanilla extract
20g coconut flour (you could use any flour)
Pinch of salt
Grease (with the butter) a 17cm non-stick cake tin. Preheat the oven to 210°C. Cook the raisins in the rum and a little water until absorbed. Set aside. Place the cream cheese in a bowl, add the sugar, vanilla extract and mix well. Add the eggs, one at a time, still mixing. Lastly, add the cream gradually and then the flour. Once the mixture is homogenous, pour into the buttered cake tin and bake for 45 minutes. The surface of the cake should look burnt/caramelised, but the inside should still be wobbly. Cool before removing from the tin. Serve chilled and then hide before it all disappears!