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Ingredient 1

Ingredient 1

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Published by Cozmo RabbitRescue

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Categories:Types, Recipes/Menus
Published by: Cozmo RabbitRescue on Nov 14, 2010
Copyright:Attribution Non-commercial

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11/16/2010

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 Ingredients (for an 8
cheesecake
)
 
Glu
ten Free Base:
 
Ingredients:
 75g Buckwheat Flour 40g Cornflour 75g Chestnut Flour 60g Light Muscavado Sugar Pinch of Salt100g Butter (room temperature / slightly softened)75g Butter (melted - this is to mix with the above mixture
after 
it¶s baked)
M
ethod:
 Preheat oven to 170C/325F/Gas 3Mix the dry ingredients together and rub in the 100g Butter until a crumbly mix forms whichyou
could 
form into a ball and roll out as biscuits or pastry if you wanted to, but leave it incrumble / streusel form for this.
 
Spread the crumble onto a lightly greased or lined baking tray and bake for about 7 minutes before taking it out and stirring around a bit to ensure fairly even baking. Return to the ovenfor another 7 minutes or until the crumble is just getting crunchy without burning.Allow the crumble to cool for at least an hour before making into the base.To make into the cheesecake base, put the crumble into a food processor and process justenough to make an uneven µrubble¶. Add the melted butter and process one pulse at-a-timeuntil combined.Line an 8/20cm loose-bottomed sponge tin with baking parchment (or butter wrappers) sothat the parchment extends an inch or so above the top (the cheesecake¶s quite deep).Press the Base mixture into the bottom of the tin.
C
heesecake
M
ix:
 700g Medium Fat Soft Cheese (eg Philadelphia - not the reduced fat version though)150g Soured Cream175g Unrefined Caster Sugar 25g Cornflour 2 Eggs1tsp Vanilla ExtractA generous handful of frozen raspberries.
M
ethod:
 Set oven at 150C/300F/Gas2.Put the Soft Cheese, Soured Cream and Caster Sugar in a food processor and mix untilsmooth. Srape down the sides.Sprinkle the Cornflour over the top of the mix and process until blended.Add the Eggs and Vanilla and process until blended. Scrape down the sides and process for another few seconds.Pour the mixture onto the prepared base.Scatter some frozen Raspberries on the top.Bake for about an hour - the cheesecake should be just set but retain a slight wobble in thecentre which will firm up as it cools.
 
Cool. I served this after only 3 hrs cooling but it¶s best the next day, cold from the fridge.
Ingredients
y
 
9
whole low-fat cinnamon graham crackers, broken in half 
y
 
2 tablespoons unsalted butter, melted
y
 
Cooking spray
y
 
2 8-ounce packages Neufchatel cream cheese, softened
y
 
2 8-ounce packages fat-free cream cheese, softened
y
 
1 1/2 cups sugar 
y
 
1 cup reduced-fat sour cream
y
 
2 large eggs plus 3 egg whites
y
 
2 tablespoons all-purpose flour 
y
 
1 teaspoon vanilla extract
y
 
1 teaspoon finely grated lemon zest
y
 
Assorted toppings
D
irections
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor untilcrumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap theoutside of a
9
-inch springform pan with foil to prevent leaks. Coat the inside of the pan with

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