Yield: 1 servings
|225 grams||Wheat meal biscuits; crushed (8oz)|
|100 grams||Butter; (4oz)|
|1||700 gram full fat curd cheese; (1 3/4lb)|
|225 grams||Caster sugar; (8oz)|
|1 teaspoon||Vanilla essence|
|275 millilitres||Double cream; whipped (9 1/2fl|
|Icing sugar to sweeten|
|2||Punnets of fresh raspberries|
FOR THE BASE
FOR THE FILLING
FOR THE TOPPING
Preheat the oven to 150øC/300øF/gas mark 2-3 Melt the butter in a pan and then add the crushed biscuits and stir well.
Transer the biscuit mixture into a cake tin and press down carefully.
Mow combine the curd cheese, eggs, sugar and vanilla essence together in a mixing bowl and beat to form a smooth, thick cream.
Pour the mixture over the biscuit base and smooth out evenly. Cook the cheesecake for 30 minutes and then turn the oven off and leave to get quite cool.
The cheesecake needs to be chilled for at least 2 hours or overnight.
Just before serving top the cake with whipped cream, fresh raspberries and icing sugar.
Converted by MC_Buster.
Per serving: 914 Calories (kcal); 94g Total Fat; (91% calories from fat); 17g Protein; 2g Carbohydrate; 780mg Cholesterol; 992mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 17 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.