Name Honey cheesecake

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honey-cheesecakeImperial
3 oz butter
6 oz sweet biscuits, crushed
1 lb cream cheese
4 oz caster sugar
3 eggs
2 teaspoons vanilla essence
1/4 pint sour cream
3 tablespoons clear honey
For the decoration
7 oz cherry pie filling
1/4 pint double cream, whipped


Metric
75 g butter
175 g sweet biscuits, crushed
500 g cream cheese
100 g caster sugar
3 eggs
2 x 5 ml spoons vanilla essence
150 ml sour cream
3 x 15 ml spoons clear honey
For the decoration
200 g cherry pie filling
150 ml double cream, whipped


Put the butter in a bowl and MICROWAVE ON HIGH for 1 minute. Add the biscuit crumbs, stir well, then MICROWAVE ON HIGH for 1 minute.
Line the base of a 20 cm/8 inch round flan dish with greaseproof paper. Press the crumbs into the base and the sides of the dish. Beat the cheese, sugar, eggs and vanilla essence together until smooth. Pour this filling into the flan dish. MICROWAVE ON LOW for 20-25 minutes until the centre is almost set, giving the dish a quarter-turn every 5 minutes during cooking. Stir the sour cream into the honey, then pour over the top of the cheesecake. MICROWAVE ON HIGH for 1 minute. Allow to cool, then chill in the refrigerator for 1 hour. Pile the cherry filling on top of the cake and decorate with whipped cream.
Serves 6-8

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