| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sainsbury’s, Sainsbury15 | 8 | servings | |
INGREDIENTS
| 50 | g | Butter; (2oz) |
| 175 | g | Digestive biscuits; crushed (6oz) |
| 50 | g | Almonds; toasted and |
| ; coarsely chopped | ||
| ; (2oz) | ||
| 375 | g | Full-fat curd cheese; (12oz) |
| 375 | g | Fromage frais; (12oz) |
| 3 | lg | Size eggs; beaten |
| 175 | g | Caster sugar; (6oz) |
| 1 | ts | Vanilla essence |
| 720 | g | Cherries in kirsch; drained, reserving |
| ; the liquor | ||
| 1 | tb | Cornflour |
INSTRUCTIONS
FOR THE BISCUIT BASE FOR THE FILLIG FOR THE TOPPING Preheat the oven to 150C, 300F, Gas Mark 2. Melt the butter in a saucepan, then stir in the biscuits and nuts, mix to combine. Press this mixture into the base of a 23cm (9 inch) lined springform baking tin. Put to one side in the refrigerator whilst making the filling. In a bowl combine together the curd cheese, fromage frais, eggs, caster sugar and vanilla essence with an electric hand whisk until silky smooth in appearance. Pour this mixture onto the biscuit base and bake for 50-60 minutes. Leave it in the turned off oven after the cooking time is complete, this will avoid the cheesecake cracking. Remove and chill in the refrigerator. Combine some of the liquor with the cornflour, then add this to the remaining liquor in the pan and heat until it appears clear and has thickened. Top the cheesecake with the cherries then glaze with the cooled liquor. Chill briefly before serving. Converted by MC_Buster. NOTES : A quick and simple to make cheesecake dessert.Requires chilling time between cooking and decorating. Converted by MM_Buster v2.0l.
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