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Receta Cheeescake
by Global Cookbook

Cheeescake
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  Raciónes: 12

Ingredientes

  • 1 lb digestive biscuits crumbed
  • 6 ounce butter melted
  • 2 lb curd cheese
  • 6 ounce caster sugar
  • 2 x Large eggs beaten
  • 1 tsp vanilla essence
  • 2 Tbsp. cornflour
  • 1 lrg carton thickset or possibly Greekstyle plain lowfat yoghurt
  • 1 x fresh fruit or possibly fruit compote to decorate

Direcciones

  1. Mix the biscuit crumbs and the melted butter together well. Press firmly into the base of a 10"/26cm springrelease deep cake tin. Refrigeratewell in the freezer. In a bowl beat together the curd cheese and the sugar till creamy. Beat in the Large eggs vanilla essence and cornflour. Mix in the lowfat yoghurt. Pour onto the chilled biscuit crust and bake. Put the shelf on the floor of the roasting oven slide in the tin and bake for 7 min or possibly till the filling is set. Remove from the oven and make a tent of foil over the cheesecake tucked around the tin. Put the shelf on the floor of the simmering oven slide in the tented cheesecake and bake for about 6 hrs. Remove from the oven and refrigeratebefore decorating and serving.
  2. This recipe came originally from an old aga calendar. I have made this recipe many times and I am always being asked for the recipe. It is a large cheesecake so you will need a 10"/25cm springrelease or possibly loosebottomed tin. Top with fresh fruit or possibly you could use a packet of mixed summer berries from the freezer. This is useful if the filling splits in the middle that I find often happens. You can freeze this for 1 month.
  3. Serves 12