{"id":2146,"date":"2011-01-04T12:08:14","date_gmt":"2011-01-04T04:08:14","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2146"},"modified":"2011-01-31T13:29:40","modified_gmt":"2011-01-31T05:29:40","slug":"2146","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/2146\/","title":{"rendered":"Classic lemon cheesecake embellished with hibiscus flowers in syrup"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Being a passionate cook\u00a0often involves giving and receiving food related gifts.\u00a0 I love seeing the look on someone’s face when they try something that I have created and really enjoy it.\u00a0\u00a0The gifts\u00a0I have received over the years have been many and varied.\u00a0<\/p>\n

Items such as\u00a0Vanilla and Port Chocolate Sauce, Chilli and\u00a0Lime Mayonnaise and even\u00a0a bottle of Truffle Oil are all\u00a0gifts that did not stay on my shelf\u00a0very long before finding their way\u00a0into my kitchen.\u00a0 One\u00a0thing that I do\u00a0seem to have received several jars of\u00a0are (edible)\u00a0Wild Hibiscus Flowers in Syrup.\u00a0 They are a great\u00a0to add to champagne for that special occasion but I always tend to forget to put them out\u00a0when we serve champagne to guests.\u00a0 So when I recently cleaned out my pantry and found\u00a0three jars that\u00a0needed to be used I\u00a0knew that\u00a0a little creativity was required.\u00a0\u00a0<\/p>\n

We had friends coming for dinner and I knew they loved cheesecake.\u00a0 I decided to use my delicious classic lemon cheesecake recipe\u00a0and add a little embellishment of my own.\u00a0<\/p>\n

\n
classic lemon cheesecake<\/span><\/em><\/a> embellished with <\/span>hibiscus flowers in syrup<\/span><\/em><\/a> (recipe by Fiona from Food 4 Thought)\u00a0\u00a0<\/span><\/div>\n
\u00a0<\/span><\/div>\n
You will need 1 x cheesecake (as per recipe link above) and 1 jar hibiscus flowers in syrup to decorate the cake as you wish.<\/div>\n<\/div>\n
\u00a0<\/span><\/div>\n
My\u00a0tips\/alterations:<\/span>\u00a0 *When using gelatine leaves always check the strength ie how much liquid one leaf will set and to what consistency.\u00a0 This should be listed on the packaging.\u00a0 *When decorating the cake remember that the syrup is quite sweet so use it sparingly.\u00a0 You can always add more!\u00a0<\/div>\n
\n
\u00a0<\/strong><\/div>\n
<\/strong><\/div>\n

<\/p>\n

\"\"<\/a>

What a gorgeous colour they are.<\/p><\/div>\n

<\/strong><\/p>\n

\u00a0<\/strong><\/div>\n
ease: 8\/10.<\/strong>\u00a0\u00a0I think the hardest part is to try and get the base even.\u00a0 Gelatine sheet are easy to use, just follow the directions.
\nprep time:<\/strong>\u00a030mins.
\ncooking time: No cooking required.\u00a0 <\/strong>Chill for a minimum of 1 1\/2 hours.
\ntotal: 2 hours.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/div>\n<\/div>\n

taste: 10\/10.<\/strong>\u00a0 This is the score the original post was given and our guests agreed that the addition of the flowers and syrup was a great twist.\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Yes <\/strong>it is an old faithful.<\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Being a passionate cook often involves giving and receiving food related gifts. I love seeing the look on someone’s face when they try something that I have created and really enjoy it. The gifts I have received over the years have been many and varied. <\/p>\n

Items such […]<\/p>\n","protected":false},"author":2,"featured_media":2147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,92,31,48,49,35,27],"tags":[6,18,104,119,120,107,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2146"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2146"}],"version-history":[{"count":29,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2146\/revisions"}],"predecessor-version":[{"id":2175,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2146\/revisions\/2175"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2147"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2146"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}