Vanilla Cream Cheese Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
1
- For the base
- 2 Tbsps melted butter
- 3 ozs reduced-fat whole wheat cracker (finely crushed)
- For the filling
- 3 cups light cream cheese
- ¾ cup caster sugar
- 3 Tbsps Corn starch
- 1 small, unwaxed lemon (finely grated zest)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3 eggs (,)
- 5 ozs low-fat Crème fraiche
- To decorate
- Raspberries
- Blueberries
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm| 8" springform cake tin.
2.
For the base: stir together the butter and biscuit crumbs and press evenly into the base of the tin. Bake for 10 minutes, then remove and set aside.
3.
Increase the oven temperature to 240°C (220° fan) 475°F gas 9.
4.
For the filling: whisk the cream cheese until smooth, then gradually whisk in the sugar and cornflour until blended.
5.
Slowly whisk in the lemon zest and juice, vanilla and eggs until smooth. Whisk in the creme fraiche until smooth and quite runny.
6.
Pour over the crumb base, shaking the tin to level the mixture.
7.
Bake for 10 minutes, then reduce the oven temperature to its lowest setting and cook for a further 25 minutes. The centre will have a slight wobble. Turn off the oven and leave the cheesecake to cool completely in the oven.
8.
Remove from the tin and decorate with berries.
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