Baked Cheesecake
by Kathleen Morrison
SERVINGS
10 to 12 servings scale / convert
INGREDIENTS
4 oz. St Ivel Utterly Butterly
6 oz. plain flour
2 oz. caster sugar
1 egg, separated
1 container (12 oz.) full fat cream cheese
1 lemon, juice of and rind, finely grated
4 oz. caster sugar
3 eggs, separated
2/3 cups double cream
2 kiwi fruits, thinly sliced
4 oz. strawberries, sliced
2 oz. fresh raspberries
1 sprig mint
Icing sugar for dusting
INSTRUCTIONS
Preheat oven to 160°C. (325°F.).
Base:
Place the flour, sugar, St. Ivel Utterly Butterly and egg yolk in a bowl, reserving the egg white for the filling. Knead the ingredients to form a dough. Press the dough over the base of a greased 23-cm. (9-in.) round spring-clip cake tin. Chill for 20 minutes.
Filling:
Place the cream cheese, lemon rind and juice, 100 grams of sugar, 3 egg yolks and cream in a bowl and beat until smooth. Whisk egg whites in bowl until stiff and the fold into the cheese mixture. Pour the filling over the base and bake in a preheated oven for 1 to 1-1/2 hours, until set and lightly browned. Turn the oven off and leave the cheesecake in the oven for 1 hour with the door ajar, then remove and leave to cool completely. Decorate with fruits and mint. Dust with icing sugar before serving.
CHEF COMMENTS
No comments are available.
TAGS
cheesecake, cheesecakes, desserts add tags
Have you made it? What'd you think?
Log in to review this recipe.
