Cheesed off with cheesecake


Are there any foods that no matter how hard you try you can’t seem to master? The elusive dish, seemingly simple for others, that proves impossible to get right?

I don’t mean the likes of the roast potato or Yorkshire pudding – we all know that every time we cook them they strangely seem to end up different.
For me, this troublesome dish is the cheesecake. I’ve tried different recipes, different cooking times, different ingredients and somehow just keep managing to get something wrong.

Rather embarrassingly, last time I made one, everything went to plan and then as I popped it into the fridge I knocked a plastic tub straight into the top of it, creating a rather unattractive trough across its smooth, ivory surface.

Still – at least it tasted delicious – flecked with vanilla seeds and studded with purple popping blueberries – so all was not lost.

Click here for the recipe for a delicious Dulche de Leche cheesecake from Argentinian experts, Gaucho

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