Easy cheesecake

Fairlady
8 servings Prep: 35 mins, Cooking: 15 mins
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Dairy

By Food24 November 03 2009
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Ingredients (10)

250.00 g ginger biscuits
65.00 g butter — unsalted, melted
250.00 g cream cheese — softened
250.00 g cottage cheese — creamed
150.00 g brown sugar — soft
250.00 g mascarpone cheese — tub
0.00 lemon — juice only
350.00 g blackcurrants
60.00 g castor sugar
0.00 lemon juice
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Method:

1. Wrap the biscuits in a tea towel and beat with a rolling pin until finely crushed.
2. Tip into a bowl, mix well with the melted butter and press into an ungreased 23cm springform tin to form the base. Chill until the biscuit base has set.
3. Place the cream cheese in the bowl of an electric mixer and beat until smooth.
4. Add the cottage cheese and sugar and whisk until everything is well combined; be careful not to overwhisk. Then whisk in the mascarpone.
5. Spoon the filling over the biscuit base
and smooth the top. Cover with clingfilm
and refrigerate overnight.
6. For the sauce, tip the frozen berries
into a small saucepan, add the castor
sugar and lemon juice and bring to the boil. Cook for 4 minutes and then set aside to cool.
7. Run a sharp knife around the sides of
the cheesecake and carefully remove
the sides of the springform tin. Serve the cheesecake with the sauce spooned over the top or on the side for people to help themselves.



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