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250g digestive biscuits |
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crush to fine crumbs |
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Mix. Press onto base of greased 24cm springform cake tin. Chill 1 hour. |
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Scoop cheese onto base. Bake in moderately slow oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. |
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150g butter |
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melted |
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3 tablespoons sugar sugar |
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6 egg whites |
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Beat to stiff peaks |
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225 caster sugar |
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Mix |
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Fold in |
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2 tablespoons cornflour |
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750g full fat soft cream cheese |
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Beat in |
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6 egg yolks |
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2 teaspoons vanilla extract |
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150ml double cream |
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Slowly pour in, beating constantly |
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150m sour cream |
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teaspoon salt |
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Add |
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zest of 1 lemon |
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grated |
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