Author: Unknown // Category:
Jenis Cheese Cake
Ingredient :
-
100g
butter
, melted, plus a little extra for the tin
-
200g
crunchy
biscuits
(we used Fox's butter biscuits)
-
600g
soft cheese
-
100g
icing sugar
, plus extra to taste
-
2
tsp vanilla extract
-
300ml
pot
double cream
-
450g raspberry
-
3
really ripe
peaches
, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks.
How to make :
- Line the base and sides of a 20cm
loose-bottomed or springform tin
with baking parchment - use smudges
of butter to help the paper stay in place
around the sides. Put the biscuits in a
plastic food bag and crush to crumbs
using a rolling pin, then mix thoroughly
with the melted butter. Tip into the
prepared tin and press down firmly
to create an even base. Chill while
you prepare the filling.
-
Put the soft cheese, icing sugar and
vanilla in a bowl, then beat with an
electric mixer until smooth. Tip in
the cream and continue beating until
mixture is combined. Scatter over
100g of the raspberries and half of
the peach chunks. Using a spatula,
fold in with just a few folds - as you
assemble the cheesecake they'll
ripple through more.
-
Spoon the cream mixture onto the
biscuit base, working from the edges
inwards. Smooth the top of the cheesecake
down with the back of a dessertspoon or
spatula. Leave to set in the fridge overnight.
-
In a food processor, blitz 250g of the
remaining raspberries, sieve, stir back
in 1 tsp of the seeds, if you like, and
sweeten to taste with icing sugar. Add
enough water or canned peach juice to
make it saucy and chill until serving.
-
Bring the cheesecake to room
temperature about 30 mins before
serving. If using a loose-bottomed tin,
unmould by placing on top of a can,
then gradually pull down the sides of the
tin. Slip the cheesecake onto a serving
plate, removing the lining paper and
base. Scatter the remaining raspberries
and peach chunks over the cheesecake,
dribble over some of the sauce and
serve the rest alongside
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