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Digestive biscuits 225gButter 75gCurd cheese 450gCornflour 15ml (1 tbsp)Vanilla essence 5ml (1 tsp)Eggs 3Caster sugar 150gDouble cream or Greek yogurt 225mlFresh soft fruits 450g
This simple and popular dessert is made with a soft, fresh cheese on a base made from crushed biscuits and butter. Cheesecake tastes great served with a selection of fresh berries.
Preparation time: 20 minutes plus cooling and chillingCooking time: 30 minutesServes: 8 to 10
Attachment: K Beater
Tried and tested many times and it is absolutely delicious. It is simple to make and pretty foolproof. Don't worry about the cooling stage too much if you intend to use fresh fruit or fruit compote on the top as this will cover up any cracks that appear. (The slow cooling is to prevent cracks appearing on the top of the cheesecake.) I just slightly opened the oven door at the end of cooking to prevent it becoming too well done.
A tip here is to switch off the oven when a pale brown ring appears around the circumference of the cheesecake and it has slightly shrunken away from the sides of the tin.
I used a mixture of Quark and full fat soft cheese and custard powder instead of the cornflour. The Quark will lower the overall fat content of the finished cheesecake. It is still indulgent and just as tasty as any cheesecake I have had elsewhere. I also find it improves if left in the fridge overnight before eating.
Good recipe again Kenwood, (haven't had one that wasn't yet,) so many thanks.
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