Three-cheese cheesecake

Three-cheese cheesecake

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(4 ratings)

Cook: 1 hr Plus cooling

More effort

Serves 8
The ultimate American dessert

Nutrition and extra info

Nutrition: per serving

  • kcal600
  • fat47g
  • saturates25g
  • carbs34g
  • sugars19g
  • fibre2g
  • protein13g
  • salt1.17g
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Ingredients

  • 50g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g digestive biscuit, crushed
  • 50g walnut, finely chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 tbsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 300g pot full-fat soft cheese
  • 150g pot mild, creamy goat's cheese
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 250g pot mascarpone
  • 4 egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the sauce

  • 50g caster sugar
  • 250ml punnet raspberry

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • strawberries, to serve

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas 2.

  2. Whisk together all remaining ingredients until you have a smooth mixture. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Don’t worry if the mixture falls a little and cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.

  3. Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.

  4. When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.

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Comments, questions and tips

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Comments (2)

waffoo's picture
4

This was just lovely .. I almost didn't give any to my guests. It needed more of the sause as we ended up making more of this as there wasn't enought for the whole pudding. :-)

princessdaisy's picture
4

Lovely cheesecake, very easy. Made it with hobnobs and in rings rather than ramekins. Served it with caramel icecream and apricot sorbet.

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