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Posts Tagged ‘cheese cake’

When this most simple and just the best cheesecake came to Britain, it had a texture and taste that English palate had never experienced. For a short time she took the bread and butter pudding in classier restaurants, but then the road seemed a little lost. This recipe rediscovered the joy of this unique treat.

- But without raisins.
Crush digestive biscuits about 8 small pieces – bash them in a bag with a rolling pin if no processor at hand. Press firmly into an 8 inch springform tin and give them a quick bake, about five or six minutes to do. Then let them cool.

And half pounds of cream cheese are as follows. Beat with only two tablespoons of flour, six grams of sugar, a little vanilla extract and a four oz jar of sour cream. Add two eggs, plus an extra yolk to the mixture and whisk the whole mixture until it is really nice and fluffy.

Now, just gently stir in five or six grams of raspberries. It need not be raspberries. You can use any of your favorite vegetables, but remember to keep in line with the dish – strawberries, blueberries, Logan berries are fine. Maybe not peach, apple or pear. Pour the lot into the tin.

Almost there. Cheese Cake – easiest the best and just can not get any easier than this. Bake for about 40 minutes in a preheated oven, 180 degrees C in a hot air oven 160 degrees or conventional. Leave in the tin so cool, maybe mash-up some more fruit mixed with sugar for a very nice sauce. It is best if you pour some back into the individual parts. Featuring Ritz!

This is a true renaissance cheesecake. Purists always post with sultanas, which is fine. But the texture and taste of this sweet can stand alone without further dressing. Once you’ve tried this method, you will not entertain the idea of looking for another.