Recipe of the month
For the sweet
250 gr McVities Digestive biscuits
2 tablespoons sugar
3 tablespoons butter or margarine melted
600 gr cream cheese
1 cup sugar
2 tablespoons flour
3 teaspoons vanilla
2 eggs
1 cup double cream
370 gr jar Bonne Maman of your choice
1 baking pan round (approx.22cm)
In a bowl, beat with a mixer: cream cheese, 1 cup sugar, flour and vanilla until mixed up all the ingredients into a homogeneous mixture.
Then pour in the mixture and stir 1 cup cream.
Combine in a bowl the cream cheese, the sugar, the flour and the vanilla and beat with blender until smooth. Add the eggs, one at a time, mixing well after each one at slow speed until creamy. Pour in the double cream and beat until smooth. Pour the mixture on to the base.
Put it back in the oven and bake at 190°C for 1 hour and 5 minutes or to the time the center of cheesecake mixture will firm up.
Put the McVities biscuits into a food processor and whiz to crumbs, then mix with melted butter and 2 tablespoons sugar. Spread the mixture around the base of your baking pan to form a base. Bake at 190°C for 10 minutes.
Loosen the cheese cake from the sides of the pan by running a knife around the inside rim.
Let it cool before you release cheesecake from the removable sides of the pan.
Chill in the refrigerator for 4 hours or let it overnight.
Decorate the top with Bonne Maman preserves of your choice.

Helping: 8

Time: 110

Cook's Tip
Για να κόψετε τέλεια κομμάτια χρησιμοποιήστε βρεγμένο μαχαίρι. Το κέικ μπορεί να συντηρηθεί έως και 3 μέρες στο ψυγείο και μία εβδομάδα στην κατάψυξη. Σκεπάστε το κέικ με πλαστικό κάλυμμα.
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