Cheesecake : 60 classic and original recipes for heavenly by Hannah Miles

Cheesecake : 60 classic and original recipes for heavenly by Hannah Miles

By Hannah Miles

Cheesecakes are one of many oldest truffles in life, traceable again to old Greece, the place they have been served to the Olympic athletes. easy to make and undeniably impossible to resist, 'Cheesecake' celebrates this such a lot cherished of desserts.

summary: Cheesecakes are one of many oldest truffles in lifestyles, traceable again to historic Greece, the place they have been served to the Olympic athletes. easy to make and undeniably impossible to resist, 'Cheesecake' celebrates this so much loved of truffles

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Extra resources for Cheesecake : 60 classic and original recipes for heavenly desserts

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FOR THE FILLING 150 g/1 cup mixed raisins (golden, flame and green) 250 ml/1 cup spiced rum (or ordinary dark rum if not available) 250 g/generous 1 cup cream cheese 250 g/generous 1 cup ricotta 2 small eggs 1 tablespoon dark brown sugar 60 g/⅓ cup caster/white sugar FOR THE CRUMB BASES 150 g/5½ oz. chocolate digestive biscuits/graham crackers 75 g/5 tablespoons butter, melted FOR THE RUM SAUCE 100 g/7 tablespoons butter 100 g/½ cup caster/white sugar 160 ml/⅔ cup double/heavy cream a 12-hole loose-based cheesecake pan/muffin tin, greased MAKES 12 The day before you wish to make the cheesecakes, put the raisins and the rum in a bowl together, cover and leave to soak overnight.

Press the buttery crumbs into the base and sides of the prepared cake pan firmly using the back of a spoon. You need the crumbs to come up about 3–4 cm/1½ inches high on the side of the pan so that they make a case for the filling. Sprinkle the raspberries over the base. For the filling, soak the gelatine leaves in water until they are soft. Purée the peaches until smooth in a blender or food processor. In a large mixing bowl, whisk together the sugar, cream cheese and ricotta until light and creamy.

Plum crumble cheesecake Plum crumble is one of my favourite desserts. My mum makes the best crumble and we always finish the whole dish whenever she makes it. This cheesecake is light and tangy – bursting with the flavours of the plum purée. With crumble on the base and on top of the cheesecake and cinnamon-roasted plums, this is a great summer dessert to serve when plums are in season. FOR THE TOPPING 800 g/1¾ lbs. red plums 50 g/¼ cup caster/white sugar 2 teaspoons ground cinnamon FOR THE CRUMBLE 160 g/1½ sticks butter 200 g/1½ cups self-raising flour 100 g/½ cup granulated sugar 2 teaspoons ground cinnamon FOR THE FILLING 5 sheets leaf gelatine 300 g/1⅓ cups cream cheese 250 g/generous 1 cup ricotta 100 g/½ cup caster/white sugar 250 ml/1 cup double/heavy cream a 23-cm/9-inch round springform cake pan, greased and lined SERVES 12 Begin by preparing the plum topping.

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