Name: Baked Cheesecake
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

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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