The below recipe is for the full cheesecake.
However, if you'd like to do individual serves, simply halve the recipe and used individual moulds (and decreased the cooking time). It will make 6 or 7. Adding a simple cherry coulis is also a nice touch.
Ingredients:
- Melted Butter for greasing
- 220g white cooking chocolate
- 3 tbsp Baileys
- 1000g cream cheese
- 1 1/3 cups caster sugar
- 4 eggs
- 120g tiny teddies crushed
- 400g frozen cherries
- ¼ cup pure icing sugar, sifted
- 1 tsp ground cinnamon
Ingredients:
1. Thoroughly defrost the cherries
2. Preheat oven to 160 degrees.
3. Brush a 24cm spring form tin with melted butter and line the base and sides with baking paper.
4. Roughly chop the chocolate and put in heatproof basin. Sit the basin over simmering water and stir occasionally until the chocolate is melted and smooth. Remove the basin from the simmering water and set aside for the chocolate to cool to lukewarm
5. Remove the cream cheese from the packaging, roughly chop and put in a large mixing bowl.
6. Beat cream cheese until smooth then add the caster sugar and beat for 1 – 2 minutes.
7. Lightly beat the eggs and add to the bowl with the Baileys and cooled chocolate, beat for 1 -2 minutes or until well combined. Spoon half the cream cheese mixture into the prepared tin. Smooth the top and sprinkle with the crushed tiny teddies.
8. Scatter the cherries evenly over the layer of crushed biscuits.
9. Carefully spoon the remaining cream cheese mixture over the cherries.
10. Smooth the top using a spatula.
11. Sit the tin on a baking tray and bake for 40 – 50 mins or until just set.
12. Remove tin from the oven and stand on a wire rack to cool.
13. When cool refrigerate for several hours or overnight.
14. Dust the cheesecake with icing sugar and cinnamon just before serving
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