Cheesecake Veg CD DP 85mins plus
22cm/9-inch cake Cold Vegetarian Dessert Pudding
For the base
For the filling
2 tbsp Plain Flour
2 teasp Vanilla
1/2 teasp Almond
1. Preheat the
oven to 170C, 325F, Gas Mark 3 and lightly grease a 22cm/9-inch springform tin.
2. Melt the butter
in a large saucepan, add the crushed digestive biscuits and mix well. Press into
the bottom of the greased tin and bake for 10 minutes. Allow to cool.
break the chocolate into a small heatproof bowl. Set the bowl over a small pan
of very hot water and stir until melted. Set aside.
4. Place the
cheese and sugar in a large mixing bowl and beat until smooth then beat in the
flour and eggs one at a time.
5. Add the cream
and extracts and mix well then stir in coconut.
6. Pour the
filling onto crust then drizzle the melted chocolate over filling swirling with
a skewer to create a marbled effect.
cheesecake in a large baking tin with enough hot water in the tin to come
2.5cm/1 inch up sides of cake tin. Bake for about 1 hour.
8. Remove the cake
tin from water and allow to cool before refrigerating. Chill for at least 2
hours before unmoulding. Serve cold.
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