Although we’re starting to see light at the end of the tunnel (touch wood) after the last 12 months, if there’s anything we need right now as we wait for restrictions to lift, it’s a good laugh.

So, Red Nose Day has come at exactly at the right time and as staying in has become the new going out, it would be a surprise if tonight’s event is not one of the most watched in its history.

It’s hard to believe that the first Red Nose Day took place in 1988. We’re showing our age here but we still remember it well. As teenagers we were sucked into this thing which brought all our favourite comedians together for charity.

It meant wearing red noses and red nose t-shirts, but that made it even better as schools across the land let us forgo our uniforms for the day as long as we brought in some money, courtesy of our parents.

The first ‘Night of Comic Relief’ took place on 5th February (it would later be moved to its spring slot of mid-March) and featured eight hours of ‘tele’ from the likes of Lenny Henry, Rowan Atkinson, Harry Enfield and Jim Davidson.

Ironically, many of the comedians who took part that night would now be considered persona non grata due to various reasons we won’t go into here, but it was an amazing night.

Tonight will be the 18th Comic Relief, the event having been moved to bi-yearly after being held in 1988 and 1989, and we, for one, will be glued to our screens, after all, what else is there to do? Go to the pub?

For this week’s recipe, we just had to do something which was red and we don’t think you could come up with anything redder than this!

New York style baked red velvet cheesecake

Homemade digestive biscuit:

  • 240g wholemeal flour
  • 5g baking powder
  • 5g salt
  • 110g caster sugar
  • 115g cubed unsalted butter
  • 50g milk

In a food processor add the dry ingredients and the butter and pulse to a fine breadcrumb is formed. Add the milk and pulse to a smooth dough is formed. Take out and wrap in cling film and chill for 30 minutes.

First preheat your oven to 165oc, on a floured surface after the dough has chilled roll the dough out to about ½ cm thick, lay out on to a baking tray and bake for 20 minutes till golden, alternatively using a cookie cutter roll out  thicker to make biscuits. Allow to cool and go crispy.

Red velvet cheesecake:

  • 300g homemade digestive biscuit (cooled)
  • 115g melted butter
  • 900g soft cheese
  • 250g caster sugar
  • 50g cornflour
  • 4 medium eggs
  • 1 egg yolk
  • 200g natural yoghurt
  • 50g double cream
  • 8-10g red food paste (don’t use red food colouring)

In a food processor blitz the digestive biscuit to a fine crumb add the melted butter till combined, Place in a spring form tin lined with greaseproof paper and press into the bottom till flat and level, bake for 10 minutes at 180oc. Take out of the oven and allow to cool for 15 minutes.

In a kitchen mixer with the whisk attachment, whisk together all the other ingredients till a smooth silky batter is made. Turn the oven up to 200oc and bake the cheesecake for 40 minute or until a slight wobble is formed when it’s tapped. Turn off the oven and leave the oven door open slightly this will stop your cheesecake from splitting when cooling. After 30 minutes transfer to a fridge and chill overnight.

To finish slice into a thick wedge and serve with fresh berries.

About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.