My Dad (D.O.D, he always signs notes to me, Dear Old Dad), retired dairy farmer, currently coffee farmer, strong as an ox, fit as a fiddle: diagnosed with type 2 diabetes last year.
He managed to shed about 15 kgs in the blink of an eye, walking every day (not just running after cows) and completely changing his diet. And no insulin required. Excellent work.
Given that Mum keeps him on a super healthy diet, it's really VERY NAUGHTY of me to rock up to Gerringong and make Thai noodles with fish and coconut cream, beef and Guinness pie with pea puree and cheesecake.
But it's because he's so good all of the time, that I'm allowed to spoil him some of the time.
And when there's eight adults at the table, logic is that everyone will only get a small portion, right?
Right. Here's the cheesecake. The thai fish was so yummy Adam has requested it again as soon as possible so will make again this weekend and try to photograph before it's all eaten. It really was yummy scrummy (Matilda, 2.)
Blueberry Baked Cheesecake
1 pkt sweet plain bikkies (I used Arnotts Nice)
125g butter, melted
500g cream cheese, soft at room temperature
1 cup castor sugar
1/2 tsp vanila
2 teaspoons lemon zest
1 tbls plain flour
1 x 300ml ctn sour cream
1 box frozen blueberries
Preheat oven to 160 deg. Grease and line a 23cm springform pan.
Usually I crush biscuits to fine crumbs in food processor but Mum doesn't have one. Turns out bashing them enthusiastically in big ziplock bags with a rolling pin works beautifully too, thanks Mum and Adam.
Add butter to crushed biscuits, combine well and press into pan, very firmly over bottom and up sides. Cover with clingwrap and put in fridge for 30 mins to chill.
Use an electric beater to beat cream cheese, sugar, vanilla and lemon rind in a large bowl until combined. Beat in the flour then add the eggs one at a time. Stir in sour cream until combined. Stir in still-frozen blueberries until combined.
Pour into tin, place pan on baking tray (otherwise the butter from the base might run out and burn on bottom of the oven. Yep, this is learning from my mistakes.) Bake for about 1 and quarter hours or until just set in centre. Turn off oven and leave cheesecake in oven for 2 hrs with door ajar or until completely cooled. This stops it cracking. Then put in fridge to chill for about 4 hours.
That's it. Cut into wedges and serve. Delicious. Make sure you go for a big walk the next day and no other sugar for a week and everyone's fine. Marvellous.