Redcurrant Cheesecake
Ingredients
4 oz. plus 1 teaspoon butter, melted
8 oz. crushed digestive biscuits
1 teaspoon ground cinnamon
1 lb. cream cheese
2 oz. castor sugar
4 fl. oz. single cream
1 ¼ lb. redcurrants, trimmed
½ oz. gelatine, dissolved in 2 tablespoons boiling hot water
15 fl. oz. double cream
1 egg white, stiffly beaten
Method
1. Lightly grease a 9 inch loose bottomed cake tin with the teaspoon of butter. Set aside.
2. In a medium sized mixing bowl, combine the crushed biscuits, the remaining melted butter and the cinnamon together with a wooden spoon. Line the base of the cake tin with the biscuit mixture, pressing it firmly against the bottom of the tin with your fingers or with the back of the wooden spoon. Set aside.
3. In a medium sized mixing bowl, beat the cream cheese and sugar together with the wooden spoon until the mixture is smooth and creamy. Stir in the single cream and 1 pound of the red currants.
4. Beat in the dissolved gelatine mixture and using a large spoon, spoon the mixture on to the biscuit base. Place the tin in the refrigerator to chill for 30 minutes or until the mixture has set.
5. Meanwhile in a large mixing bowl, beat the double cream with a wire whisk or rotary beater until it forms stiff peaks. With a large metal spoon, fold the egg white into the cream.
6. Remove the cake tin from the refrigerator. Spoon the cream mixture on to the cheesecake, making swirling patterns with the back of the spoon.
7. Sprinkle the remaining redcurrants over the cream. Serve immediately, or return to the refrigerator until required.
NB. The Redcurrant Cheesecake is not cooked and is therefore simple and quick to make.
Ingredients
4 oz. plus 1 teaspoon butter, melted
8 oz. crushed digestive biscuits
1 teaspoon ground cinnamon
1 lb. cream cheese
2 oz. castor sugar
4 fl. oz. single cream
1 ¼ lb. redcurrants, trimmed
½ oz. gelatine, dissolved in 2 tablespoons boiling hot water
15 fl. oz. double cream
1 egg white, stiffly beaten
Method
1. Lightly grease a 9 inch loose bottomed cake tin with the teaspoon of butter. Set aside.
2. In a medium sized mixing bowl, combine the crushed biscuits, the remaining melted butter and the cinnamon together with a wooden spoon. Line the base of the cake tin with the biscuit mixture, pressing it firmly against the bottom of the tin with your fingers or with the back of the wooden spoon. Set aside.
3. In a medium sized mixing bowl, beat the cream cheese and sugar together with the wooden spoon until the mixture is smooth and creamy. Stir in the single cream and 1 pound of the red currants.
4. Beat in the dissolved gelatine mixture and using a large spoon, spoon the mixture on to the biscuit base. Place the tin in the refrigerator to chill for 30 minutes or until the mixture has set.
5. Meanwhile in a large mixing bowl, beat the double cream with a wire whisk or rotary beater until it forms stiff peaks. With a large metal spoon, fold the egg white into the cream.
6. Remove the cake tin from the refrigerator. Spoon the cream mixture on to the cheesecake, making swirling patterns with the back of the spoon.
7. Sprinkle the remaining redcurrants over the cream. Serve immediately, or return to the refrigerator until required.
NB. The Redcurrant Cheesecake is not cooked and is therefore simple and quick to make.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53857-redcurrant-cheesecake.html
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