Tom: Wow! This is great! Much lighter than I expected it to be. Great stuff, Gordon McGordon!
Maureen: Mmmm! Delicious! Let me see the recipe. It’s interesting that he used fromage frais rather than cream cheese.
Kirstin: Maureen is a real baker
Tim: I wouldn’t have thought it was a cheesecake. It’s closer to a tart, for me. I think of cheesecake, and I think of… cheese!
Kirstin: If it had said tart, I would not have made it. Because I am rubbish at making tarts.
Tim: American cheesecakes are dense, with cream cheese…
Maureen: A tart would have a thick base.
Kirstin: It has a base made of stem ginger biscuits, but it’s incredibly thin.
Tim: I think it’s debatable that this is a cheesecake. And what else is in there?
Maureen: Mascarpone, fromage frais, eggs, castor sugar and stem ginger.
Tim: I guess that does sound like a cheesecake. But maybe it’s an American thing. When I think of cheesecake I think of a New York cheesecake, which is really thick.
Kirstin: And laden with calories.
Tim: Which is why I stopped eating them!
Kirstin: More, anybody?
Tom: Yes, I’d love some more!
Kirstin: Good old Gordon, eh?
Maureen: Gordon or his home economist. Or whoever actually writes the recipe. Because it sure as hell isn’t Gordon.
Kirstin: I’d make that again. It was really easy. And I’d never used the fan setting on my oven before?
Maureen: What? But when you bake, you want to use the fan setting!
Kirstin: That will be why my baking never works, then. I wasn’t sure if ginger and chocolate was going to work, but it was nice.
Maureen: It was! You just have to trust the recipe.
Kirstin: But I’d never tried one of his dessert recipes before so I was a bit panicked. But it worked out.
Tom: Yum! Seconds!