Velvet Cheesecake
Over a year ago
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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
Accompaniment
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Description
Creamy but not too dense. Please note in ingredients. 2oz melted butter needed for base, the other 2oz for the topping.
Method
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1
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.
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