This is a baked cheesecake..easy & quick..
Ingredients:
275g ameretti biscuits or ratafias
75g unsalted butter, melted
500g cream cheese (at room temperature)
100g caster sugar
2 medium eggs, separated
20g plain flour, sifted
2 tbsp dark rum
1/2 tsp vanilla extract
150g plain chocolate
1 tbsp finely ground coffee
2 tbsp Tia Maria
Method:
1. Crush the biscuits until finely ground. Add the melted butter and stir well until mixed.Spoon into a 9 inch springform cake tin. Using the back of a spoon, press evenly over the base and 4cm up the sides to form a shell. Chill for atleast 30 mins or until firm.
2. Preheat the oven to 200c . Using a wooden spoon beat the cheese until smooth. Add the sugar and beat again until smooth, then beat in the egg yolks. Transfer half of the mixture to another bowl and stir in flour, rum and vanilla.
3. Melt the chocolate. Cool slightly then stir in the coffee and Tia Maria. Stir into the remaining half of the cheese mixture.
4. Put the egg whites into a clean bowl and whisk until soft peaks form, then fold half the egg whites into each flavored cheese mixture.
5. Spoon alternate mounds of the two mixtures in the cake tin until full. Using a knife swirl them together.
6. Bake together for 45 mins, covering with foil if it seems to over brown. Cool then chill for several hours.
Tips:
If you have extra chocolate sauce leftover, you can dip some strawberries and serve.
Ingredients:
275g ameretti biscuits or ratafias
75g unsalted butter, melted
500g cream cheese (at room temperature)
100g caster sugar
2 medium eggs, separated
20g plain flour, sifted
2 tbsp dark rum
1/2 tsp vanilla extract
150g plain chocolate
1 tbsp finely ground coffee
2 tbsp Tia Maria
Method:
1. Crush the biscuits until finely ground. Add the melted butter and stir well until mixed.Spoon into a 9 inch springform cake tin. Using the back of a spoon, press evenly over the base and 4cm up the sides to form a shell. Chill for atleast 30 mins or until firm.
2. Preheat the oven to 200c . Using a wooden spoon beat the cheese until smooth. Add the sugar and beat again until smooth, then beat in the egg yolks. Transfer half of the mixture to another bowl and stir in flour, rum and vanilla.
3. Melt the chocolate. Cool slightly then stir in the coffee and Tia Maria. Stir into the remaining half of the cheese mixture.
4. Put the egg whites into a clean bowl and whisk until soft peaks form, then fold half the egg whites into each flavored cheese mixture.
5. Spoon alternate mounds of the two mixtures in the cake tin until full. Using a knife swirl them together.
6. Bake together for 45 mins, covering with foil if it seems to over brown. Cool then chill for several hours.
Tips:
If you have extra chocolate sauce leftover, you can dip some strawberries and serve.
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