This is perfect for all cheesecake fans…. The texture is rich and creamy and, curiously, tastes better the longer you leave it – although that wasn’t long in our case!
You Will Need:-
For the Base:
1 + 1/2 cups of ground almonds
3 tblspoons melted butter
For the Filling:
4 packs of full fat cream cheese ( 1 lb)
1.5 teaspoon vanilla extract
1.5 teaspoons of lemon juice
1/4 cup of sour cream
1/4 cup of agave nectar (optional)
Strawberries and fresh cream
1) Mix all the base ingredients together push into a pie dish and bake for 8-10 mins at 180 degrees C
2)Mix all the other ingredients together adding one in at a time. If it looks lumpy, don’t panic! Keep mixing for an extra minute and all lump issues will resolve. Pour mixture onto base in pie dish.
3) Sit in a water bath (bain-marie)* and cook for about an hour (at 180 degrees C) (er …..the cheesecake not you)!
(* water bath: simply sit your cheesecake in a larger dish and fill the larger dish with water half way up the sides – don’t allow the water to penetrate the cheesecake at any time)
4) When cooked decorate and eat!
*Happy Birthday Poppy 🙂 *