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Post by Trevor on Sept 24, 2011 17:10:09 GMT
Ingredients • 75g butter, melted, plus extra for greasing • 190g digestive biscuits • 2 tbsp Icing sugar • 450g cream cheese • 160g caster sugar • 2 tsp vanilla extract • 4 eggs, lightly beaten METHOD How to make Apricot cheesecake 1. Preheat the oven to 180°C/gas 4. Butter the sides and base of a 24cm cake tin. 2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Mix the crushed biscuits with the melted butter and press down into the base of the tin. 3. Beat the cream cheese, sugar’s vanilla extract and eggs together in a large bowl until smooth and creamy. 4. Pour into the tin and bake in the oven for 40 minutes, or until pale golden. The cake should wobble slightly when tin is shaken. 5. Remove from the oven and allow to cool in the tin for about 10-15 minutes.
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