Carefully pour boiling water into the roasting tin so the water reaches halfway up the sides of cake tin. If doing a water bath, wrap the baking tin with tin foil (to avoid leaking) and place the baking tin in side a large, roasting tin and transfer to the oven. I have never made this cheesecake before without getting cracks in it so I decided to cook it in a water bath.
The cheesecake will rise slightly in the oven but it will fall again once its cooled. If its really wobbly, keep it in the oven for anther 10/15 minutes, keeping an eye on it. Place in the oven and bake for 1 hour, until its set but still wobbly in the centre. Spoon the mixture into the prepared cheesecake base and smooth the top.ĭrizzle with the berry purée and then use the blade of a knife to swirl the purée. Using a large metal spoon, gently fold the egg whites into the cream cheese mixture. Using a clean whisk and a seperate clean bowl, beat the egg whites for 3-4 minutes, or until firm but soft peaks form.
Beat for 2-3 minutes, or until the mixture is light and fluffy. Set aside to cool.īeat the cream cheese and caster sugar until creamy and well combined.Īdd the whole eggs, egg yolks, sour cream, vanilla extract, lemon zest and lemon juice. Simmer in a small saucepan, stirring to dissolve the sugar for about 6 minutes or until thickened slightly. Purée the berries and sugar in a food processor or blender and then pass through a sieve. Press the crumb mixture into the base of the tin and two-thirds of the way up the sides. Add the butter and process until it just clumps together. Pulse the biscuits in a food processor until crushed. Grease a 23cm (9in) springform cake tin and line the base with baking paper. Preheat the oven to 170C (conventional),150C (fan), 325F, gas mark 3. The original recipe is for a blueberry swirl cheesecake so if you wanted to make this recipe you can of course change the strawberries to blueberries or indeed, raspberries and it would work just as well.Ģ50g / 8.8oz digestive biscuits (or Graham crackers if you’re in the States)Ģ00g / 7oz fresh or frozen berries, thawed One of the desserts she asked for was a strawberry cheesecake so I adapted a Donna Hay recipe featured in her wonderful book Modern Classics Book 2.
STRAWBERRY SWIRL CHEESECAKE CRACKER
INGREDIENTS: CREAM CHEESE (MILK, PALM OIL, CHEESE CULTURE, CONTAINS LESS THAN 2% OF SALT, CAROB BEAN GUM, MONO- AND DIGLYCERIDES, APOCAROTENAL (COLOR)), SUGAR, GRAHAM CRACKER CRUMBS (WHEAT FLOUR, WHOLE WHEAT FLOUR, SUGAR, SOYBEAN OIL, HONEY, SODIUM BICARBONATE, SALT), STRAWBERRY FILLING (WATER, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, STRAWBERRIES, FOOD STARCH-MODIFIED, SUGAR, CITRIC ACID, SALT, POTASSIUM SORBATE AND SODIUM BENZOATE (AS PRESERVATIVES), SODIUM CITRATE, XANTHAN GUM, RED 40, PROPYLENE GLYCOL, ARTIFICIAL FLAVORS.), MARGARINE (PALM OIL, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE (PRESERVATIVE), ARTIFICIAL FLAVOR, BETA CAROTENE (COLOR), VITAMIN A PALMITATE), WATER, EGGS (WHOLE EGGS, CITRIC ACID, WATER), CORNSTARCH, FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG POWDER (WHEAT FLOUR, SOYBEAN OIL, LECITHIN, POWDERED WHOLE EGGS, CELLULOSE GUM, SODIUM BICARBONATE, SALT, ANNATTO, TURMERIC, ENZYME), SOYBEAN OIL, LEMON JUICE (LEMON JUICE FROM CONCENTRATE (WATER, CONCENTRATED LEMON JUICE), SODIUM BENZOATE AND SODIUM METABISULFATE (PRESERVATIVES), LEMON OIL), ARTIFICIAL FLAVOR, CARAMEL COLOR||Īllergen Warning: Processed in a facility that uses tree nuts and peanuts.My lovely friend Sal’s even lovelier mum recently asked me to help cater for a party she was having. Your daily values maybe higher or lower depending on your calorie needs. *Percent Daily Values are based on a 2,000 calorie diet.
0 kommentar(er)
