creamy cheesecke

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Cooking receipe to make creamy cheesecke under category General Recipes. You may find some video clips related to this receipe below.

creamy cheesecke

base:

8 oz digestive biscuits

2 level tablespoons golden syrup

2 oz butter

filling:

1/2 oz (or 1 envelope) gelatine

1 lb cream cheese

3 oz caster sugar

1/2 teasp vanilla essence:

5 fl oz carton single cream

base:

Place biscuits between 2 sheets of greaseproof paper and crush finely with a rolling pin.

Reserve 2 tablespoons of crumbs for final decoration

Measure syrup carefully levelling off with knife and place in saucepan with butter heat gently and stir until melted remove from heat and stir in crumbs.

Spread biscuit mixture in base of round 8″ loose based cake tin and press down

filling:

Measure 3 tablespoons cold water into a small basin and add gelatine

Place basin in a pan of water over moderate heat and stir until gelatine has dissolved remove from heat

Place cream cheese castor sugar and essence in a bowl beat until smooth

Beat in dissolved gelatitle and single cream

Pour over biscuit base in tin and leave in refrigerator to set

Serve topped with any fruit cherries blackourrants etc and sprinkle reserved

crumbs around edge for decoration

Will keep in refrigerator for up to 3 days and will freeze (without fruit)

Serves 8

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