New york cheese cake

Ingredients (10)

• digestive biscuits10
• mascarpone cheese500 g
• thick cream or double cream200 g
• of caster sugar175 g
• plain flour2 tbsp
• butter75 g
• vanilla essence
• strawberries
• 23 tbsp
• icing sugar

Method

1. 1

   Preheat the over to 150° c

2. 2

   Place the biscuits in a polythene bag and crush them to bits with something heavy

3. 3

   Grease a 20 cm( 8”) cake tin with butter. Pour the base mixture into the tin and press it flat and even.

4. 4

   Bake the base at 150 ° C for 5 minutes.

5. 5

   Using a whish, mix together the mascarpone cheese and the cream in a bowl.

6. 6

   Add in the sugar, sieve in the flour and add a few drops of vanilla essence. Beat very lightly, trying to avoid incorporating too much air. Air is bad.

7. 7

   Lightly beat the eggs in a separate bowl and add them to the mixture. Mix gently.

8. 8

   Pour the mixture onto the cheesecake base and shake gently to bring air bubbles to the surface.

9. 9

   Bake the cheesecake mixture at 150° C for 50 minutes together with a small tray of water.

10. 10

    The next day, chill the cheesecake for a couple of hours in the fridge.

11. 11

    Melt the jam and spread a layer on the top of the cake. Decorate with fruit and drizzle on some melted jam

12. 12

    Dust with icing sugar and serve.