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Achievable elevated desserts — laminated doughs, cakes, custards
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Achievable elevated desserts — laminated doughs, cakes, custards
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat oven to 325°F. Grease a large ramekin. Beat cream cheese with sugar, lemon juice and 1/4 cup cornstarch. Gradually beat in egg yolks and vanilla extract. Whip egg whites to stiff peaks then fold in. Transfer to prepared pan and place in a roasting pan. Fill pan halfway up the side of the ramekin with boiling water. Bake for 35-40 mins until just set. Meanwhile, heat blueberry juice. Mix remaining cornstarch with 2 tsp water then add to blueberry juice. Simmer, stirring, for 2-3 mins until thickened. Add remaining fruit and simmer for 2-3 mins. Remove from heat and puree. Serve cheesecake warm or cold with fruit sauce. Dust with powdered sugar just before serving.