Baked curd cheesecake2: Difference between revisions
From Sam J Wiki
Jump to navigationJump to search
(→NetApp) |
(→NetApp) |
||
| Line 23: | Line 23: | ||
# In a cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar. | # In a cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar. | ||
# Add the double cream or yogurt and mix until smooth. Pour into the tin. | # Add the double cream or yogurt and mix until smooth. Pour into the tin. | ||
# Bake for 30 minutes at 160°C | # Bake for 30 minutes in the warm fan oven at 160°C. | ||
# Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits. | # Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits. | ||
[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]] | [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]] | ||
Revision as of 09:11, 30 August 2025
Other recipes | Dessert recipes
Baked curd cheesecake
Not tried yet. Adapted from Vanilla cheesecake.
Ingredients
- 225g Digestive biscuits.
- 75g Butter.
- 450g Curd cheese.
- 15ml Cornflour.
- 5ml Vanilla essence.
- 3 Eggs.
- 150g Caster sugar.
- 225ml Double cream or Greek yogurt.
- 200g Fresh soft fruits for decoration.
Directions
- Oil a 23cm spring-form cake tin and line the base with greaseproof paper.
- Preheat the oven to 160°C fan/180°C conventional.
- Place the biscuits in the Kenwood Bowl and use the K Beater on speed 2 to crush the biscuits into crumbs.
- Melt the butter and pour onto the crushed biscuits and mix together using the K Beater.
- Transfer to the prepared tin and press down over the base to form an even layer.
- In a cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar.
- Add the double cream or yogurt and mix until smooth. Pour into the tin.
- Bake for 30 minutes in the warm fan oven at 160°C.
- Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits.
