Ultimate cheesecake

Fairlady
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (11)

750.00 g cream cheese
250.00 ml castor sugar
4.00 eggs
15.00 ml lemon — zest only
10.00 ml vanilla — extract
CRUST
200.00 g shortbread biscuits
190.00 ml almonds — ground
75.00 g butter — melted
CHOCOLATE TOPPING
100.00 g dark chocolate
125.00 ml cream
0.00 raspberries — to garnish
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Method:

Preheat the oven to 150 &degC.
Make the base by crushing the biscuits in a food processor.
Add the almonds and butter and process until combined.
Grease a 23 cm round springform cake tin and line the base with baking paper.
Press the crumb mix into the base and chill.
Soften the cheese in a mixing bowl using an electric beater.
Gradually add the sugar.
Add the eggs one at a time, mixing well after each addition and scraping down the sides as you go.
Mix in the lemon zest and the vanilla extract.
Pour the mixture into the prepared cake tin and smooth the top with the spatula.
Bake on the middle shelf of the oven for 45 minutes (if you shake the tin gently, the filling should wobble slightly).
Leave to cool in the oven for two hours with the door ajar.
Run a knife around the sides of the tin and lift the cheesecake out onto a plate.
Slide the base and baking paper out from beneath the cake.
To make the topping, melt the chocolate and cream together in a dish over a saucepan of simmering water, stirring continuously until smooth.
Pour over the cooled cheesecake and decorate with raspberries.



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