By Emma Lewis in Good Food Magazine, June 2005. She says it is her version of a cheesecake she had in a restaurant in San Francisco.
makes 8 individual servings
50g butter, plus extra for greasing
150g digestive biscuits, crushed
50g walnuts, finely chopped
1 TBS sugar
300g full fat soft cheese
150g mild creamy goat's cheese
50g caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
FOR THE SAUCE
50g caster sugar
strawberries to serve
Heat oven to 180C/gas mark 4. Butter 8 x 150ml ramekins.
Melt the butter in a pan then mix in the digestives, walnuts and sugar.
Divide the mixture equally between the ramekins so the base of each is covered with a layer about 1cm thick. Press down lightly on each then bake for about 10 minutes until crisp and golden. Remove from oven and leave to cool. Turn the oven down to 150C/gas mark 2.
Whisk together all the remaining ingredients until smooth. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 minutes until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Remove from the oven and leave to cool completely before covering with cling film and putting into the fridge. You can make to this point up to two days in advance.
Make the sauce by gently heating together the sugar and 50ml water until syrupy, about 5 minutes. Then stir in half the raspberries and cook for two minutes until they start to burst. Strain the mixture through a seive to remove the pips and leave to cool.
When ready to serve remove the cheesecakes from the fridge and run a knife, which has been dipped into hot water, around the edges. Invert, one at a time, onto a board, then turn over again onto serving a plate so that the biscuit base is on the bottom. Finish by drizzling with the raspberry sauce and top with strawberries.
You could replace the strawberries with any berries or try grapes, poached pear or rhubarb according to the season.
Per serving: 600kcals; 13g protein; 34g carbs; 47g fat (25g saturated); 2g fibre