| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 100 |
g |
St Ivel Utterly Butterly; (4oz) |
| 175 |
g |
Plain flour; (6oz) |
| 50 |
g |
Caster sugar; (2oz) |
| 1 |
|
Egg; separated (size 3) |
| 1 |
|
350 gram ful fat cream cheese; (12oz) |
|
|
Finely grated rind and juice of 1 lemon |
| 100 |
g |
Caster sugar; (4oz) |
| 3 |
|
Eggs; separated (size 3) |
| 150 |
ml |
Double cream; (0.25 pint) |
| 2 |
|
Kiwi fruits; thinly sliced |
| 100 |
g |
Strawberries; sliced (4oz) |
| 50 |
g |
Fresh raspberries; (2oz) |
|
|
Fresh sprig of mint |
|
|
Icing sugar for dusting |
INSTRUCTIONS
Preheat oven to 160C / 325F / Gas 3
Method for the base:
Place the flour 50g of sugar, St. Ivel Utterly Butterly and 1 egg
yolk in a bowl, reserving the egg white for the filling. Knead the
ingredients to form a dough.
Press the dough over the base of a greased 23cm (9 inch) round
spring-clip cake tin. Chill for 20 mins.
For the filling:
Place the cream cheese, lemon rind and juice, 100g of sugar 3 egg
yolks and cream in a bowl and beat until smooth.
Whisk egg whites in bowl until stiff and the fold into the cheese
mixture.
Pour the filling over the base and bake in a preheated oven for 1 -
1.5 hours until set and lightly browned.
Turn the oven off and leave the cheesecake in the oven for 1 hour
with the door ajar, then remove and leave to cool completely.
Decorate with fruits and mint. Dust with icing sugar before serving.
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