Wednesday, 1 May 2013

Three-cheese cheesecake - Recommended Recipe!

Three-cheese cheesecake - makes 8, ready in 1 hour, plus cooling.

Ingredients
50g/2oz butter, plus extra for greasing
6oz digestive biscuits, crushed
50g/2oz walnuts, finely chopped
1 tbsp sugar
300g pot full-fat soft cheese
150g pot mild, creamy goat's cheese
50g/2oz caster sugar
1 tsp vanilla extract
50g pot mascarpone
4 eggs, lightly beaten

For the sauce
50g/2oz caster sugar
250g punnet raspberries
strawberries, to serve

Method

  1. Heat the oven to 180C/fan 160C/as 4.  Butter 8 x 150ml ramekins.  Melt the butter in a pan, then mix in the digestives, walnuts and sugar.  Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick.  Press down lightly on each, then cookin the oven for 10mins until crisp and golden.  Leave to cool, then turn oven down to 150C/fan 130C/Gas 2.
  2. Whisk together all remaining ingredients until you have a smooth mixture.  Place the ramekins on  a baking tray and pour some mixture into each one, filling to about 1cm below the rim.  Carefully slide them into the oven and cook for 25-30 mins until just set.  The mixture should give the faintest jiggle in the centre when gently tapped.  Don't worry if the mixture falls a little and cracks.  Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge.  You can make to this point up to 2 days in advance.
  3. Make the sauce by gently heating together the sugar and 50ml/2 floz water until syrupy, about 5mins.  Then stir in half the raspberries and cook for 2 mins until they begin to burst.  Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.
  4. When ready to serve, remove the cheesecakes from the fridge.  Run a knife dipped in hot water around the edges.  Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom.  Finish by drizzling with raspberry sauce and top with strawberries.
Per serving - 600 kcal, 13g protein, 34g carbohydrate, 47g fat, 25g saturated fat, 2g fibre, 19g added sugar, 1.17g salt.

Source - BBC Good Food magazine.