Costs:
Recipe cost £5.02 or 16 slices at £0.31p. Cooked weight 1140g. Cost is £4.40 a kilo
These prices are from Tesco in 2010 when a pint of milk was £0.45 and fillet steak was £25 a kilo.
Ingredients:
- 8 crushed digestive biscuits (£0.40). No need for butter but you could use a layer of sponge cake in thin slices.
- 175 g caster sugar cost £0.25
- 3 eggs (£0.75)
- 675 g soft cream cheese (£2.76 for 750g 3 tubs of Tesco Full fat soft cheese)
- 3 tablespoons of plain flour £0.01
- Pinch of salt + 1 teaspoon lemon juice + 1 teaspoon vanilla extract £0.25
- 150 ml double cream £0.60
- Cooking cost £0.50
Method:
1. Warm the oven to 185 degrees C
2. Generously grease the inside of a loose-bottom 9 inch cake tin. Layer the bottom with the biscuit crumbs and press down.
3. Beat together the eggs and sugar until creamy:
4. Beat together the cheese, flour, salt, lemon juice and cream in a separate bowl:
5. Beat the two lots together and pour the mixture onto the biscuit base
6. Bake for 40 – 50 minutes at 185 degrees C. The cake should rise to the top of the tin like a soufflé and go brown on top. There will not much wobble in the centre.
7. Turn off the heat and leave the cake in the oven to cool. It will flatten to half its height. Although it's delicious warm, place in the fridge for 1-2 hours to get more texture.
8. Run a knife round the inside of the tin and press the cheesecake up through the rim.
Notes:
You can use slices of sponge cake instead of biscuit
You can use other cream cheeses such as curd cheese
Use the cooking time above and the picture below as a guide.
No comments:
Post a Comment