Cooking times

Ready in 1 hour

Prep 20 mins
Cook 40 mins


Ingredients (
Serves 8 )

Preparation :

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

Vocabulaire :

Drop : goutte
Fan : chaleur tournante
Flour : farine
Fluffy : mousseux
Food processor : mixeur
Fork : fourchette
It should be set : cela devrait être prêt
Melted : fondu
Oven : four
Raspberries : Framboises
Rolling pin : rouleau à pâtisserie
Sieve : passoire/tamis
Soured cream : Crème aigre
Springform tin: plat rond en fer
Tbsp = Table Spoon : cuillère à soupe
To bake : cuire
To bash : frapper
To check : vérifier
To cool : refroidir
To crush : écraser
To pour into : verser
To squash : Ecraser
To stir : remuer
Wobbly : qui bouge/mou
Yolk : jaune d’oeuf

Source: http://www.bbcgoodfood.com

NOUS RENCONTRER
Centre Charles Péguy
28 Brunswick Place
N1 6DZ
LONDON
CONTACT
Tel: +44(0)207 014 5230
Fax: +44(0)207 014 5211
info@centrecharlespeguy.co.uk
HORAIRES
Ouverture au public
Lundi 14h-16h30
Mardi à Jeudi 10h-12h30
14h-16h30
Vendredi 10h-12h30
NOS SPONSORS