dancie
21st June 2008, 04:32 PM
1 pkt. Ginger biscuits, crushed
filling.
250 g light Philadelphia cream cheese
250 g Ricotta smooth cream cheese
4 extra large eggs
½ cup sugar
100 g unsalted butter
100 g crystallised ginger, thinly sliced.
1 teaspoon vanilla essence
300 mL cream
extra crystallized ginger, thinly sliced to decorate the top or serve separately
Sunflower oil
Oven temperature: 170°C fan forced oven for 15 minutes, then turn the oven down to 160°C and cook for 1 hour (or until the filling is firm).
Use a 20 cm springform round cake tin.
Method:
Crush biscuits in food processor. Brush the inside of the cake tin with oil and line with baking paper. Melt the butter in the microwave and mix in to the biscuits crumbs. Cool and place in the fridge for 30 minutes.
Preheat Oven.
Place sugar, Philadelphia cream cheese, vanilla essence and two eggs and beat well. Add the other two eggs and beat as before. Empty Ricotta cheese into the egg mixture and stir in with a wooden spoon. Pour a small amount of the mixture into the biscuit crust and add ginger. Add the rest of the mixture. Place the cheese cake on to a rectangular baking tin and bake. Cool and leave in the fridge overnight. Beat cream and spread a thin layer on top. Decorate with slices of ginger. Serve with the rest of the cream. Serves 8 – 10 people.
Puka Henry 18-06-2008
filling.
250 g light Philadelphia cream cheese
250 g Ricotta smooth cream cheese
4 extra large eggs
½ cup sugar
100 g unsalted butter
100 g crystallised ginger, thinly sliced.
1 teaspoon vanilla essence
300 mL cream
extra crystallized ginger, thinly sliced to decorate the top or serve separately
Sunflower oil
Oven temperature: 170°C fan forced oven for 15 minutes, then turn the oven down to 160°C and cook for 1 hour (or until the filling is firm).
Use a 20 cm springform round cake tin.
Method:
Crush biscuits in food processor. Brush the inside of the cake tin with oil and line with baking paper. Melt the butter in the microwave and mix in to the biscuits crumbs. Cool and place in the fridge for 30 minutes.
Preheat Oven.
Place sugar, Philadelphia cream cheese, vanilla essence and two eggs and beat well. Add the other two eggs and beat as before. Empty Ricotta cheese into the egg mixture and stir in with a wooden spoon. Pour a small amount of the mixture into the biscuit crust and add ginger. Add the rest of the mixture. Place the cheese cake on to a rectangular baking tin and bake. Cool and leave in the fridge overnight. Beat cream and spread a thin layer on top. Decorate with slices of ginger. Serve with the rest of the cream. Serves 8 – 10 people.
Puka Henry 18-06-2008