Baked pa­neer cheese­cake

The Simple Things - - FRESH | JUNE THINGS -

Serves 12

300g di­ges­tive bis­cuits Ground seeds from 4 car­damom pods 2 drops of vanilla ex­tract 100g un­salted but­ter, melted for the cheese­cake top­ping 400g full-fat cream cheese 175g soured cream 225g pa­neer, finely grated 175g caster sugar Ground seeds from 8 car­damom pods 1 tbsp vanilla ex­tract 3 medium eggs to serve ( op­tional) Crushed pis­ta­chio nuts Mango or cherry fruit com­pote

1 Line a 23cm spring­form tin with grease­proof pa­per, al­low­ing enough to hang over the edges of the tin. Blitz the bis­cuits, car­damom and vanilla in a food pro­ces­sor un­til finely crushed. Add the but­ter and blitz un­til the crumbs stick to­gether when pressed.

2 Trans­fer to the lined tin, us­ing the back of a spoon to spread and press it firmly over the base. Cover with cling film and re­frig­er­ate for 30 mins.

3 Mean­while, pre­heat oven to 160C/Fan 140C/Gas 3. In the cleaned bowl of the food pro­ces­sor, blitz all the top­ping in­gre­di­ents, ex­cept the eggs, un­til smooth. Whisk in the eggs, adding one at a time, un­til well com­bined.

4 Pour the cream cheese mix­ture over the chilled base and spread it evenly. Bake for 1 hour or un­til set com­pletely. Turn off the oven and leave the cheese­cake in­side un­til it has cooled com­pletely be­fore re­mov­ing.

5 Chill for 4–5 hours in the fridge be­fore re­mov­ing from the tin and serv­ing.

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