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February 25, 2009

THE DOVE -- Spotlight on Captain Larry Tyler

Allow us to brag ... Nicholson Yachts has some of the most experienced & remarkable yacht crews in the industry. 

Spotlight on Captain Larry Tyler -- owner & captain of sailing yacht THE  DOVE and also a trained chef, professional photographer & filmmaker who sailed around the globe on a 35' yacht using celestial navigation.  Larry here shares with us one of his secrets for happy, repeat charter guests on THE DOVE!

Click on the following link for information on THE DOVE winter special and Spring & Summer adventure itineraries: THE DOVE --  Explore new areas...  TransCaraibes Rally...

From the galley of Captain/Chef Larry Tyler, sailing yacht THE DOVE

The Dove Ginger Cheesecake 

1/2 cup of water 
1/2 cup of brown sugar                                     
1/4 cup of fresh ginger                                      
Grated zest of one lemon or lime                                               
24 ounces (700gm) cream cheese
2-3 eggs
1/4 cup of heavy cream or yoghurt
1 teaspoon Vanilla extract
Handful of white raisons soaked in rum for about an hour (optional)

1 cup of Hob-Nobs biscuits
1/4 cup of brown sugar
2 tbs. unsalted butter melted, cooled

Preheat oven to 200 c (375 F). Peel ginger and cut into thin slices and then cut again into thin slivers. With a sharp knife peel the lemon and cut the zest into thin matchsticks. Place ginger, lemon zest, water and sugar into a small pan and bring slowly to the boil, then simmer for 2 minutes and leave to cool and then strain syrup through a sieve, reserving the lemon zest and ginger for the crust.  In a large bowl whisk the cream cheese with an electric mixer on medium until smooth, add eggs one at a time, cream or yoghurt and vanilla extract and beat until smooth. Fold in the sieved cooled syrup until blended and then rum soaked raisins if desired.

Base: break up the biscuits and crush them in a bowl, add the melted cooled butter and mix well with a wooden spoon. Then put mixture at bottom of round baking tin and press hard with spoon or the bottom of a flat glass or mug. Sprinkle the biscuit mixture with the lemon zest and ginger. Pour the cream cheese mixture on top of biscuit base  and place in the oven for approx. 45 minutes or until golden brown on top and the centre is still a little wobbly when you move it.  Allow to cool and place in the refrigerator for a few hours or over night, serve well chilled.

Note: Cooking time depends on your preference of how moist you like the finished cheesecake. Inserting a knife does not work on this cake.  When the cake comes out of oven it will deflate a little this is normal.

Using an 8" (20cm) to 9"(23cm) x 3"(8cm) round baking tin with detachable base is best.

For the base you may also digestive biscuits or ginger snaps. Raisins can omitted, if desired.

Larry Tyler photo -- "fresh Dominica Produce"


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THE DOVE -- Spotlight on Captain Larry Tyler -- From The Galley
Nicholson Yachts, 2 Coddington Wharf, Newport, RI 02840
newport@nicholsonyachts.com Tele: 401.849.0344, Fax:  401.849.9018, www.nicholsonyachts.com


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