Three-cheese cheesecake
The ultimate American dessert
Difficulty and servings
Serves 8
Preparation and cooking times
Cook 1 hr
Plus cooling
- 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.
- 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.
- 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.
- 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.
per serving
600 kcalories, protein 13g, carbohydrate 34g, fat 47 g, saturated fat 25g, fibre 2g, sugar 19g, salt 1.17 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2264/
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Ingredients
- 50g butter , plus extra for greasing
- 150g digestive biscuits , crushed
- 50g walnuts , finely chopped
- 1 tbsp sugar
- 300g pot full-fat soft cheese
- 150g pot mild, creamy goat's cheese
- 50g caster sugar
- 1 tsp vanilla extract
- 250g pot mascarpone
- 4 eggs , lightly beaten
FOR THE SAUCE
- 50g caster sugar
- 250ml punnet raspberries
- strawberries , to serve
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rating
Difficulty and servings
Serves 8
Preparation and cooking times
Cook 1 hr
Plus coolingIngredients
- 50g butter , plus extra for greasing
- 150g digestive biscuits , crushed
- 50g walnuts , finely chopped
- 1 tbsp sugar
- 300g pot full-fat soft cheese
- 150g pot mild, creamy goat's cheese
- 50g caster sugar
- 1 tsp vanilla extract
- 250g pot mascarpone
- 4 eggs , lightly beaten
FOR THE SAUCE
- 50g caster sugar
- 250ml punnet raspberries
- strawberries , to serve
per serving
600 kcalories, protein 13g, carbohydrate 34g, fat 47 g, saturated fat 25g, fibre 2g, sugar 19g, salt 1.17 g
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