Baked curd cheesecake2

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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

1. Oil a 23cm spring-form cake tin and line the base with greaseproof paper.
2. Preheat the oven to 160°C fan/180°C conventional.
3. Place the biscuits in the Kenwood Bowl and use the K Beater on speed 2 to crush the biscuits into crumbs.
4. Melt the butter and pour onto the crushed biscuits and mix together using the K Beater.
5. Transfer to the prepared tin and press down over the base to form an even layer.
6. In a cleaned Kenwood Bowl, using the K Beater, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar.
7. Add the double cream or yogurt and mix until smooth. Pour into the tin.
8. Bake for 30 minutes at 160°C fan oven.
9. 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.

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