Sajttorta - Cheesecake

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Ez a recept Rachel Allen "Bake" című könyvéből van, amit  jobbik felem családjától kaptam egy torta forma kíséretében a szülinapomra. Mivel tudják, hogy nehézségeim vannak sütést illetően, beszerezték ezt a szuper könyvet, ami tele van jobbnál jobb receptekkel. Az eredmény egy isteni sajttorta. Befaltuk.


The recipe is from the book called "Bake" written by Rachel Allen. I got it as a birthday gift from the lovely family of my better half. Since they knew that I had encountered serious difficulties in baking, they surprised me with this book which contains marvelous recipes. The end result is this delicious cheesecake. We ate it all up.

This is so beautiful, Juci! What a great gift from your extended family. :-)

Yes, they are the sweetest family ever! They always pick the best presents for me, I cannot be grateful enough:)

oh, and the recipe:


5 g butter, melted, plus extra for greasing
175 g digestive biscuits
175 g blueberries, plus extra for decorating
450 g cream cheese
150 g caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
icing sugar, to dust
1. Preheat the oven to 180/gas 4. Butter the sides and base of a 24cm cake tin.

2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and allow to chill in the fridge until needed.

3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until pale golden and only wobbles slightly when you gently shake the tin.

4. Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.

5. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

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