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" Creamy but not too dense. Please note in ingredients. 2oz melted butter needed for base, the other 2oz for the topping. "

Velvet Cheesecake

Added on Thu Jul 12 2007

Views 554

The Basics

• Dish: Dessert and Sweets
• cuisine: America
• Serves: 6/8
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 25 mins

Ingredients

• 4oz Digestive Biscuits
• 5floz Sour cream
• tablespoon Corn flour
• 2oz Caster Sugar
• 4oz Melted Butter
• ½ lemon Juice and rind of 1/2 lemon
• ½ teasp Vanilla Essence
• 1lb Curd cheese
• 2 seperated Eggs
• ½ teaspoon Cinnamon
• 1 level tab lespoon Caster Sugar
• 2 Teasp Caster Sugar

Method

Break the digestive biscuits in a bag and hit with a rolling pin,or food processor and whizz up.If you used the bag, place the crumbs in a bowl. Add the level tablespoon of caster sugar, cinnamon and 2 oz of the melted butter.Press the base into a round deep cake tin lined with baking parchment or a cake tin liner.

Preheat the oven to Gas No. 4 or 180 C.

Keep the egg whites in a seperate bowl. Put all the other ingredients into a bowl in the order given and beat until smooth and thick.
Whisk the egg whites until they form stiff glossy peaks, then whisk in 2 teaspoons of caster sugar. Fold the meringue into the mixture in the bowl and then into the tin.
Cook for 25 minutes.
Enjoy.