Kake Lover
Veteran
An easy recipie for a rich and creamy cheesecake that's a bit different from the norm.
Ingredients
2 ½ oz butter
4 oz crushed digestive biscuits
3 oz chopped toasted hazelnuts
8 oz full fat soft cheese
2 eggs, separated
4 oz caster sugar
¼ pint double cream
5 oz hazelnut yogurt
½ oz gelatine
4 tablespoons water
To decorate
whippped cream
whole hazelnuts
Method
Melt the butter in a pan and stir in the biscuit crumbs and 1 oz of the chopped nuts. Press the crumb mixture over the bottom of a greased 8 inch loose bottomed cake tin. Chill the base whilst preparing the filling.
Soften the cheese in a large bowl and beat in the egg yolks,sugar, cream and yogurt.
Put the gelatine and water into a small heat poof bowl over a pan of hot water and stir until all the gelatine has dissolved.
Leave to cool slightly then stir the gelatine into the cheese mixture. Leave until the mixture starts to thicken.
Whisk the egg whites until stiff and lightly fold into the cheese mixture with the remaining hazelnuts. Pour into the prepared tin and smooth the top.
Chill for a few hours to set. Run a knife around the inside of the tin to remove the cheesecake.Decorate with swirls of piped whipped cream and whole hazelnuts.
Ingredients
2 ½ oz butter
4 oz crushed digestive biscuits
3 oz chopped toasted hazelnuts
8 oz full fat soft cheese
2 eggs, separated
4 oz caster sugar
¼ pint double cream
5 oz hazelnut yogurt
½ oz gelatine
4 tablespoons water
To decorate
whippped cream
whole hazelnuts
Method
Melt the butter in a pan and stir in the biscuit crumbs and 1 oz of the chopped nuts. Press the crumb mixture over the bottom of a greased 8 inch loose bottomed cake tin. Chill the base whilst preparing the filling.
Soften the cheese in a large bowl and beat in the egg yolks,sugar, cream and yogurt.
Put the gelatine and water into a small heat poof bowl over a pan of hot water and stir until all the gelatine has dissolved.
Leave to cool slightly then stir the gelatine into the cheese mixture. Leave until the mixture starts to thicken.
Whisk the egg whites until stiff and lightly fold into the cheese mixture with the remaining hazelnuts. Pour into the prepared tin and smooth the top.
Chill for a few hours to set. Run a knife around the inside of the tin to remove the cheesecake.Decorate with swirls of piped whipped cream and whole hazelnuts.