Preheat the oven to 160C/gas 3. In a large mixing bowl, blend together the crème fraîche, full-fat soft cheese, eggs, the seeds of the vanilla pod and sugar. Mix the melted butter with the crushed digestive biscuits.
Place the crushed biscuit mixture in the bottom of a 12in baking tin, thereby making the base of the cake. Layer the cheese mixture on top of the biscuit base.
Bake for 20 minutes in the oven. Make sure the cheesecake does not colour during cooking.
Creme Fraiche | 230g |
Sugar | 230g |
Eggs | 2 |
Packet (225g) Digestive Biscuits. Crushed | 1 |
Butter. Melted | 125g |
Full-fat Soft Cheese. | 1.6kg |
Vanilla Pod. Scraped | 1 |
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.