Mixed Berry and
Amereto Cheese Cake
A wonderfully tasty
cheesecake from the chef at the Travellers Rest, Players Road, Mapperly
- Mirton Keefe.
Serves 10:
Ingredients:
- 250g half fat digestive
biscuits
- 100g half fat butter
spread, melted
- 250g light soft
cheese
- 225g virtually
fat free fromage frais
- 3 eggs, seperated
- 4 tsp powdered
gelatine
- Raspberries
- Strawberries
- Blackberries
- Cherries
- 150ml whipping
cream
- 1 tsp Vanilla essence
- Redcurrents
- 100g castor sugar
Preperation
- Slice strawberries
into quarters, and half the cherries taking out the seeds. Place on
a plate with the blackberries and redcurrents and freeze.
- Press half the
raspberries through a fine seive. Stir in 25g of castor sugar and add
the remaining berries, then chill.
- Mix the buscuit
crumbs with the melted butter, grease a nine-inch round spring-clip
tin and add the buscuit mix. Press down the crumbs to form a level base.
- Beat together the
cheese, fromage frais, egg yolks and half the sugar until smooth.
- Disolve the gelatine
in hot water, and allow to stand for three minutes to cool.
- Place the cream
in a bowl, whisk until soft peaks form. Whisk the egg whites and remaining
sugar.
- Add the gelatine
to the cheese and formage frais mix and stir. Fold in the whipped cream
and egg white and frozen fruit.
- Pour the mixture
over the buscuit crumb base and chill for three - four hours.
Presentation
- Take the cheese
cake out of the tin and cut into 10 pieces.
- Place slices onto
individual plates and spoon over some of the raspberry sauce.
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