Wednesday, June 17, 2009

Healthy Cheesecake Base

1st Base

  • 225 g plain flour sifted
  • 100 g raw sugar
  • grated rind of one orange
  • 1 egg yolk, beaten
  • 100 g butter, softened

Combine flour, sugar and orange rind in a food processor. Add beaten egg yolk and softened butter, and blend into the dry ingredients. Wrap in cling film and chill for 10 minutes.

Take a 23 cm round oven pan and press the dough into the bottom of the tin. Poke the crust all over with a fork and bake in the preheated oven for 15 – 20 minutes or until golden colored. Allow to cool before pressing the rest of the dough evenly against the sides of the pan. Turn the oven tin on its side and simply press the dough down to meet the base and up to the top of the tin.

2nd Base

  • 185 g butter
  • 250 g cake flour
  • 2 tbsp iced water
  • 60 g pecan nuts, crushed

To make the base: Rub the butter into the cake flour, using a pastry cutter, your fingers or a food processor fitted with a steel blade. If necessary, add a little iced water. Smooth little pieces of the pastry to a thickness of 2 mm over the unbuttered base and sides of 2 loose-based (spring form) pans 17 cm in diameter and 6 cm deep. Heat the oven to 150ÂșC and bake the cakes for 10-12 minutes. Remove from the oven and cool. Cover the bases with almond nuts.

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