requested the end of the cheesecake story, and as she must, here it is.
It required staggering amounts of philadelphia cheese and whipping cream. 700g cream cheese, 225g caster sugar, 350 ml whipping cream. After that the 2 eggs and 40g flour are a trifle. Umm, no, that doesn't sound quite right. Nugatory, in any case.
The goop just about fitted into my food processor. The recipe said blend the cream cheese and sugar, beat in the eggs and cream, and then "carefully fold in the flour and vanilla extract.". Why? I tried the carefully folding, both inside and outside the food processor. The flour rolled itself into gritty little balls which I could tell was Not Right. Eventually I put it all back in the processor and blended again, and fortunately the gritty little balls disappeared (phew!). Next time I will "chuck flour and vanilla extract in carelessly". After that however there was cream-and-cheese-and-vanilla-and-sugar flavoured goop everywhere. (Had to lick some of it off, yum). Then carefully mix in the sultanas and rest of the soaking liquid (now slightly lemon and vodka flavoured goop, more licking, yum.) Oh, I have to cook it now, OK. Clean out food processor, mostly with fingers (having discarded nasty sharp blade).
In the oven it puffed up beautifully, filling the whole tin, but then when I took it out, unpuffed again. But it tasted pretty good, especially with the poppy seeds on top. My rowing crew, however, are all Ladies of a Certain Age, and they all seemed to know How Many Calories were in it. Everyone had teeny little slices, so only half of it got eaten. But then Michael and I finished it off over the next couple of days. OK, it was mostly me. But Michael did like the slice that he got.