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Recipe Name: Lemon And Chocolate Cheesecake With Chocolate & Walnut Ba Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

280 Gram(s) Dark Chocolate Digestive
Biscuits -
70 Gram(s) Finely chopped walnuts
95 Gram(s) Butter
30 Gram(s) Bitter Dark Chocolate, for
3 Eggs, size 2
210 Gram(s) Caster sugar
2 Lemons, grated zest
1 1/2 Lemon, juice
1/2 Teaspoon(s) Natural vanilla essence
425 Gram(s) Mascarpone
150 Sour cream
Base Melt all ingredients in a pan until mixed together. Press into
the base of a greased 10 inch flan tin. Chill in the freezer. Filling
2. In a large bowl, whisk together the cheese, lemon and vanilla until
it forms a soft smooth floppy mixture. 3. Using the mixer, whisk the
eggs and sugar together until they form a thick trail which will stay
on the surface. 4. Gently mix the egg mixture into the cheese mixture
(i.e. light into heavy) using a balloon whisk or spatula. 5. Stand
the tin on a baking sheet. Pour onto the cheesecake base, filling the
tin right to the top. 6. Bake at 140°c for 30 minutes. 7. Whilst
still warm, pour over the sour cream. The sour cream will set to a
smooth, glossy finish. 8. Grate a little nutmeg on top, and finish
with some chocolate curls. Converted by MC_Buster. NOTES : Chef:Tessa
Bramley Converted by MM_Buster v2.0l.

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