Saturday Magazine – July 20, 2019

58 SATURDAY MAGAZINE

Aldo Zilli

Say cheese cake

Two takes on our favourite

pud – one extra easy and

one traditionally baked

You can also follow Aldo on

Twitter @AldoZilli or @CasaZilli or

find him on Instagram @aldozill

and Facebook. Book a place on

one of Aldo Zilli’s Italian Cookery

Masterclasses by visiting aldozilli.com

H

ello food

lovers!

Recently

I have been

experimenting with different

baking techniques. I don’t

have much of a sweet tooth,

but I do like a good pudding.

Baking can be very

therapeutic and when there

is a beautiful creation at the

end, it is even better. One of my

go-to desserts is the classic

cheesecake – light, creamy

and baked to perfection.

This week’s book, Annie

Bell’s Baking Bible, has plenty

of cheesecake options to

choose from. I recommend the

magic lemon cheesecake and

the chocolate lime cheesecake.

The book is easy to follow

for first-time bakers and the

flavour combination of the

latter is bellissimo!

Don’t forget to tag me in

some of your favourite sweet

treats on

Instagram

@zilliciousfood.

FOOD

1 Break the digestives into pieces

and whizz to crumbs in a food

processor. Alternatively, you can

place them in two plastic bags,

one inside the other, and crush

them using a rolling pin. Combine

with the melted butter and press

on to the base and sides of

a 23cm non-stick cake tin with

a removable base, 4cm deep.

Pop into the freezer while you

make the filling.

2 Combine the cream and

condensed milk in a large bowl,

stir in the lemon zest and gradually

beat in the lemon juice using a

large spoon – the mixture will start

to thicken. Spoon this over the

base, smoothing the surface.

3 The dulce de leche needs to be

a thick, trickling consistency so, if

necessary, stir in a drop of water

• about a teaspoon should do it.
  Spoon this in a spiral over the
  surface of the cheesecake then,
  using the tip of a metal skewer,
  marble it by tracing a figure of
  eight along the line.
  4 Cover with clingfilm and chill
  for several hours, when it will set
  further. It keeps well for several
  days in the fridge.

Magic lemon

cheesecake

SERVES 6

★ 200g digestive

biscuits

★ 100g unsalted

butter, melted

★ 300ml double

cream

★ 2 x 400g tins of

condensed milk

★ Finely grated

zest and juice

of 2 lemons

★ 30g dulce de

leche, eg Nestlé

Carnation

Caramel

No gelatine, no eggs and no baking – sounds too good to be true? It’s not – when the

lemon juice combines with the cream and condensed milk, it magically sets.

pud one extra easy and

one traditionally baked

No gelatine, no eggs and no baking – sounds too good to be true? It’s not – when the

lemon juice combines with the cream and condensed milk, it magically sets.

● Recipes taken from

Annie Bell’s Baking

Bible, published by Kyle

Books, £25. Photography

by Con Poulos. To order

your copy, call The

Express Bookshop on

01872 562310, send a

cheque or postal order made payable

to The Express Bookshop to The

Express Bookshop, PO Box 200,

Falmouth, Cornwall TR11 4WJ, or

order online at expressbookshop.com.