Cheesecake
Curd cheese gives this a slightly ‘squeaky’ texture between your teeth and cream cheese a velvety smooth one
Difficulty and servings
Serves 10
Preparation and cooking times
1 hour 10 minutes + cooling
- Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor along with the chopped nuts or put them in a plastic bag and bash with a rolling pin. Stir in the butter and then press the mixture into the base of a 20cm springform tin. Bake for 10 minutes to set the base.
- Meanwhile whizz or beat the cheese, caster sugar, plain flour, vanilla extract and eggs with 284ml of the soured cream until you have a smooth, light textured mixture. Pour into the tin and bake for 10 minutes then turn the oven down to 140C/fan 120C/gas 1 and cook for a further 30-40 minutes. When it is done the filling should still have a slight wobble when you shake the tin.
- Spread the remaining soured cream on top of the cheesecake and put it back in the oven for 2 minutes. Turn off and leave to cool in the oven.
Per serving
507 kcalories, protein 19g, carbohydrate 39.5g, fat 31.4 g, saturated fat 16.6g, fibre 0.8g, salt 1.45 g
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4348/
http://www.bbcgoodfood.com/recipes/4348/
Difficulty and servings
Serves 10
Preparation and cooking times
1 hour 10 minutes + cooling
Ingredients
- 10 digestive biscuits
- 50g hazelnuts , chopped
- 50g butter , melted
- 900g cream cheese or curd cheese
- 200g golden caster sugar
- 3 tbsp plain flour
- 2 tsp vanilla extract
- 3 eggs
- 284ml carton soured cream plus 142ml carton
Per serving
507 kcalories, protein 19g, carbohydrate 39.5g, fat 31.4 g, saturated fat 16.6g, fibre 0.8g, salt 1.45 g
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