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Crème Fraîche Cheesecake   Veg  CD  DP  75mins plus chilling



Serves 6    Cold  Vegetarian  Dessert  Pudding




75g/3oz Butter

225g/8oz Digestive Biscuits, crushed
675g/1½lb  Softened Cream Cheese
400g/14oz Sweetened Condensed Milk
4 Eggs
225g/8oz Crème Fraîche
1 tbsp Vanilla Extract




1. Melt the butter in a saucepan and stir in the digestive biscuits. Press into the base of a 20cm/8 inch loose-bottomed cake tin. Chill until firm.


2. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4. In a large mixing bowl, beat cheese until fluffy.


3.  Gradually beat in condensed milk until smooth. 


4. Beat in eggs until well incorporated then add the crème fraîche and vanilla and mix well. 


5. Pour into prepared tin and bake for 50-55 minutes or until lightly browned around the edges.


6. Remove from the oven, allow to cool then refrigerate and chill. 





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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