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Ingredientes
- 8 ounce cream cheese
- 3 ounce caster sugar (superfine granulated sugar)
- 3 x Large eggs, separated
- 1 ounce cornflour (cornstarch)
- 4 Tbsp. red currant jelly
- 8 ounce blackberries icing sugar (confectioner's sugar)
Direcciones
- Grease a 13" by 9" Swiss roll tin and line with greaseproof paper.
- Whisk the egg whites to soft peaks.
- In a separate bowl, beat together the cream cheese and caster sugar. Beat in the egg yolks one at a time, and then the cornflour. Carefully mix in the egg whites, using a metal spoon.
- Pour the mix into the tin and bake for 10-12 min at (325 F.) 180 C till light brown.
- Cold slightly in the tin then, while still hot, turn the cheesecake out onto a sheet of greaseproof (waxed) paper. Carefully peel off the lining paper.
- Heat the redcurrant jelly in a small pan and allow it to cold slightly. Stir in the blackberries and let them hot through. Spread this mix onto the cheesecake.
- Using the greaseproof paper to help you, carefully roll the cheesecake up from one short end and transfer it to a serving plate. Sift icing sugar over the top and serve within 1-2 hrs. Don't chill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 486g | |
| Calories 1314 | |
| Calories from Fat 824 | 63% |
| Total Fat 93.44g | 117% |
| Saturated Fat 48.49g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 875mg | 292% |
| Sodium 962mg | 40% |
| Potassium 641mg | 18% |
| Total Carbs 90.75g | 24% |
| Dietary Fiber 3.6g | 12% |
| Sugars 51.62g | 34% |
| Protein 34.82g | 56% |
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