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'Cheese'cake
- RECIPE MAKES: 8 portions
- COOK TIME: Prep Time: 30 mins (needs to be chilled overnight) / Cook time: 30 mins
Method
- Place the ProZero, butter and cornflour into a saucepan.
- Place over gentle heat and stir well with a whisk or spoon until the mixture begins to simmer and thicken.
- Take off the heat and allow to cool.
- Pour into a tall plastic container and using an electric hand-held blender, blend for 30-40 seconds.
- Leave to cool, cover and place in the fridge to chill for at least 3-4 hours until firmly set.
- Once set, preheat the oven to 200°C/Fan 180°C /Gas mark 6.
- Place the Fate Low Protein All-Purpose Mix into a mixing bowl and stir in the sugar.
- Rub in the margarine with fingertips until the mixture resembles breadcrumbs. Then knead into a dough.
- Dust the work surface with Fate Low Protein All-Purpose Mix and continue to knead the biscuit dough until smooth.
- Roll out dough into a 24cm circle. Place dough into the tin and prick the surface lightly with a fork.
- Bake for 25 minutes until firm and golden brown.
- Remove from the oven and leave it to cool in the tin.
- Meanwhile, using an electric hand-held blender, whisk the cheesecake filling for about 2 minutes until light and airy.
- Add sugar and lemon juice and whisk for a further 2 minutes.
- Place on top of the biscuit base in the cake tin and use a spoon to level the surface.
- Place in the fridge for 3-4 hours, preferably overnight.
- To turn out, run a knife around the edge of the cheesecake to loosen, then open the spring and lift out the cheesecake.
Ingredients
Table
