Three-cheese cheesecake

Name: Three-cheese cheesecake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 50 grams butter, plus extra for greasing; 150 grams digestive biscuit, crushed; 50 grams walnut, finely chopped; 1 Tbsp sugar; 300 grams pot full-fat soft cheese; 150 grams pot mild, creamy goats cheese; 50 grams caster sugar; 1 teaspoon vanilla extract; 250 grams pot mascarpone; 4 eggs, lightly beaten; 250 milliliters punnet raspberry; 1 serving strawberries, to serve

Three-cheese cheesecake requires roughly 1 hour from start to finish. This recipe serves 8. One portion of this dish contains around 21g of protein, 19g of fat, and a total of 370 calories. If you have butter, pot mascarpone, sugar, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas

Ingredients you will need

Walnuts

Butter

Sugar

Base

Equipment you will use

Ramekin

Oven

Frying Pan

Whisk together all remaining ingredients until you have a smooth mixture.

Equipment you will use

Whisk

Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Dont worry if the mixture falls a little and cracks.

Equipment you will use

Baking Pan

Ramekin

Oven

Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.

Equipment you will use

Oven

Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.

Ingredients you will need

Raspberries

Sauce

Sugar

Water

Equipment you will use

Sieve

When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.

Ingredients you will need

Raspberry Sauce

Strawberries

Biscuits

Water

Base

Equipment you will use

Knife

Equipment

Ingredients

Servings:

50grams

butter, plus extra for greasing 150grams

digestive biscuit, crushed 50grams

walnut, finely chopped 1Tbsp

sugar 300grams

pot full-fat soft cheese 150grams

pot mild, creamy goat's cheese 50grams

caster sugar 1teaspoon

vanilla extract 250grams

pot mascarpone 4

eggs, lightly beaten 250milliliters

punnet raspberry 1serving

strawberries, to serve

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.