Rich and indulgent, this easy-to-make baked cheesecake would feel at home in any New York diner
Serves 8
Preparation time: 20 minutes
Cooking time: 1 hour
Suitable for freezing
Method
-
Melt the butter in a large saucepan, taking care that it
doesn't get too hot. Remove from the heat and stir in the biscuit
crumbs. Tip them into the base of a 23cm (9 inch) loose-bottomed cake
tin, pressing them down with your fist to make a firm base. Chill in the
fridge for about 20 minutes.
-
Preheat the oven to 170°C/fan oven 150°C/gas mark 3.
-
To make the filling, beat the low fat soft cheese in a
large mixing bowl until softened, then whisk in the condensed milk,
vanilla extract, eggs and lemon zest.
-
Pour the filling over the biscuit crumb base, then
sprinkle the blueberries over the surface. Transfer to the middle shelf
of the oven to bake for 1 hour, until set. Leave until completely cold.
Keep refrigerated and use within 3 days.
http://www.channel4.com/4food/recipes/baking/cakes/cheesecakes/baked-blueberry-cheesecake-recipe
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