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CHERRY CHEESECAKE

 CHERRY CHEESECAKE



to prepare Cherry Cheesecake


  • 200g full fat cream cheese
  • 200ml Elmlea Whipping
  • 100g icing sugar
  • 1 rounded teaspoon  powdered gelatin (5g)
  • 70ml boiled water
  • 125g crushed biscuits
  • 40g Stork with Butter
  • 100g  stoned cherries
  • 2 ½  tablespoons  sugar ( 30g )
  • 1 level  teaspoon arrowroot  (2g) (mixed with 1 tablespoon  of water)



  1. Step 1

    Whip the Elmlea until thick. Beat the cream cheese with the sugar and fold in Elmlea. Dissolve gelatin as per pack instructions in 70ml water. Cool and add to the mixture.
  2. Step 2

    In a saucepan melt the Stork with Butter, add it to the biscuit crumbs and mix well. Spoon crumb mix into the base of the 20cm diameter springform tin (brushed with Stork with Butter).
  3. Step 3

    Pour the cheese mixture over the biscuit base. Place into the fridge for about an hour.
  4. Step 4

    In the meantime warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat through until the mixture thickens. Cool.
  5. Step 5

    When the cherries are cold, spoon over the cheese filling.
  6. Step 6

    Your Cherry Cheesecake is ready!
  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time: 60 min
  • Serves: 6


Nutritional Information per serving


  • Each serving contains:

    Percentage per serving*
  • Energy
    1999kJ/ 479kcal
    24%*
  • Fat
    34.7g
    50%*
  • Saturates
    22.4g
    112%*
  • Sugars
    27.1g
    30%*
  • Salt
    0.7 g
    12%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)


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