Cheesecake #2
Ingredients
- 6 oz digestive biscuits
- 1/2 tsp ground cinnamon
- 3 oz unsalted butter
filling:
- 1 lb full fat soft cheese
- 3 oz caster sugar
- 2 eggs separated
- 2 tbsp plain flour
- 1 tsp vanilla essence
- grated rind and juice 1/2 lemon
- 8 oz red cherry conserve
- 4 oz creme fraiche
Instructions
- Crush biscuits into fine crumbs. Add cinnamon. Melt butter and add to crumbs, stirring well.
- Grease a 24 cm (9 1/2 in) spring form cake tin. Press biscuit mixture over the base.
- Mix together soft cheese, sugar, egg yolks, flour, vanilla essence and lemon rind and juice.
- Whisk the egg whites until stiff then fold into the cheese mixture. Spread over biscuit base.
- Bake for 45 - 50 mins until set 180°C/350°F/gas 4. Leave to cool then refrigerate.
- Mix cherry conserve with 3 tbsp water and heat gently to combine. Leave to cool.
- Spread creme fraiche over cheesecake. Remove from tin. Serve with cherry sauce.
- Creme fraiche is a type of thick cream with a tangy taste that contrasts well with the sweet filling. Replace with double cream if preferred.
Calories: 375 kcal
Carbohydrates: 29 g
Protein: 6 g
Fat: 27g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 252 mg
Potassium: 160 mg
Fiber: 1 g
Sugar: 19 g
Vitamin A: 886 IU
Vitamin C: 4 mg
Calcium: 61 mg
Iron: 1 mg