![]() ![]() Heat the oven to 180C/170C fan/gas mark 4. Tip into the cake tin and use the back of a spoon to press the crumbs to an even thickness, covering the base and coming part of the way up the sides.Ĥ. Melt the butter and mix it in with a wooden spoon. I like a mixture of textures rather than turning them into sand.ģ. Blitz the biscuits in a food processor using the pulse button or put them in a bag and bash them with a rolling pin. Butter a 20cm springform cake tin (a slightly bigger tin will work if that’s what you have) and line the base.Ģ. finely grated zest of 3 limes and juice of 6ġ.4 medium eggs (the size is important), lightly beaten.Prep time: 30 minutes, plus cooling and chilling time Some fat might leak out as it’s cooking but that’s fine – as long as you have the cake on a baking sheet with a lip around it, it won’t mess up your oven. It will set properly in the fridge, though not firmly. It needs to have a very slight wobble in the centre when you bring it out of the oven. The cheesecake could be served on its own – you don’t need to do the pineapple – making it simpler. ![]()
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