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Add a photoServings: 12
Ingredients
- vegetarian biscuit base:
- 75 gm digestive biscuits crushed
- 40 gm butter melted but not warm
- 25 gm demerara sugar cheesecake:
- 50 gm butter softened
- 175 gm caster sugar
- 450 gm curd cheese
- 25 gm plain flour finely grated rind and juice of 1 lemon
- 3 x Large eggs separated
- 150 ml double cream lightly whipped topping: fresh fruit (strawberries cherries or possibly raspberrues)
- 1 x little redcurrant telly melted
Directions
- Lightly grease a 230mm loosebottomed cake tin or possibly springform tin and line with greased greaseproof paper.
- You do need to line the tin as the mix is slack when it goes into the tin and may seep through the bottom.
- Mix together the ingredients for the base spread over the base of the tin and press down firmly with the back of a spoon.
- Measure the butter sugar curd cheese flour lemon rind and juice and the egg yolks into a large bowl.
- Beat till smooth then mix in the lightly whipped cream.
- Whisk the egg whites till stiff then fold into the mix.
- Pour on to the crust in the tin.
- Put in the roasting oven on the grid shelf on the floor with the cool plain shelf on the second set of runners.
- Bake for 20 min. (If the top is not pale golden brown remove the plain shelf from above and cook for a few more min.)
- Now transfer the very warm plain shelf to the centre of the simmering oven and place the cheesecake on top.
- Bake for a further 20 min till set.
- Bake on the grid shelf on the floor of the baking oven for about 20 min till pale golden brown then transfer to the centre of the simmering oven for a further 20 min till set.
- Leave to cold in the tin (it will sink a little) then run a knife around the edgeof the tin and lift out.
- Remove the paper decorate with fruits and spoon over melted redcurrant jelly to give it a shine.
- If the redcurrant jelly is a bit thick add in a little water.
- A wonderful cooked cheesecake. Expect its centre to dip in the middle once cooked that glues you a space to put lots of fruit in. If liked you can add in 175g sultanas to the cheesecake mix with the egg whites before baking and in this case forget the decoration of fresh fruit.
- Serves 810
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 154 | 71% |
| Total Fat 17.29g | 22% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 264mg | 11% |
| Potassium 72mg | 2% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 11.91g | 19% |
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