Metric | Imperial |
600 g full fat soft cheese (cream cheese) | 1 lb 5 oz full fat soft cheese (cream cheese) |
300 g fresh raspberries | 10 oz fresh raspberries |
175 g caster sugar | 6 oz caster sugar |
142 ml (small pot) of soured cream | ¼ pint (small pot) of soured cream |
50 g unsalted butter | 2 oz unsalted butter |
9 digestive biscuits
| |
2 medium eggs | |
1 medium egg yolk | |
2 tablespoons of plain flour
| |
1 tablespoon of icing sugar | |
4 drops of vanilla extract
|
WHAT SPECIAL KITCHEN EQUIPMENT?One 20 cm (8 in) round non-stick baking tin with a removable base or sides.
A sieve.
A sieve.
PREPARATION
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
Crush the biscuits in a food processor or place them in a bag and crush with a rolling pin.
Separate one yolk from an egg.
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
Crush the biscuits in a food processor or place them in a bag and crush with a rolling pin.
Separate one yolk from an egg.
Place the baking tin in the oven and bake for seven minutes. Remove it from the oven to cool.
The cheesecake is properly cooked when the edges are firm and the centre is set but not yet firm. Place it to one side to cool.
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