Every time I make this cheesecake I rarely wait for it to cool before eating a slice, for I find it equally nice to eat while it's still warm. Howard prefers cheesecake to be as cold as possible so I let his portion rest in the fridge for 24 hours.
Fruit coulis may be the most common topping for cheesecake but for me, spreading chocolate over the top can't be beaten.
Ingredients
Fruit coulis may be the most common topping for cheesecake but for me, spreading chocolate over the top can't be beaten.
Ingredients
2 oz (50 g) butter
8 digestive biscuits
12 oz (350 g) cream cheese, such as Philadelphia
2 tablespoons caster sugar
2 large eggs
3 drops vanilla extract
Melt the butter.
Crush the biscuits until they are fine crumbs before combining them with the melted butter.
Press the biscuit mixture evenly over the base of a lightly oiled, 8 inch (20 cm) springform tin.
Beat the cream cheese and 2 tablespoons of caster sugar together until smooth and free from lumps.
Beat in the eggs and vanilla extract.
Spoon the mixture into the tin and bake for 25-30 minutes or until the mixture feels firm in the middle. The cheesecake will shrink slightly from the sides of the tin but this is normal.
Remove from the oven and leave to cool. To serve, loosen the base from the side of the tin and decorate the top of the cheesecake with the topping of your choice.
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