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home > recipes > cheesecakes > blackberry cheesecake roulade
Blackberry cheesecake roulade Oven temperature: 375F 8 oz cream cheese 3 oz caster sugar 3 large eggs separated 1 oz cornflour 1/2 tsp salt pinch cream of tartar 4 rounded tbsp bramble/redcurrant jelly 8 oz blackberries icing sugar to dust Line a 9 x 11 inch swiss-roll [jelly-roll?] tin with baking parchment. Add the cream of tartar to the egg whites and, using a mixer or electric beaters, whisk them to the soft peak stage. In another bowl, whisk the cream cheese to soften it [if you do the whites first, you don't need to wash the beaters], then beat in the sugar till fully incorporated. Still whisking, add the egg yolks one at a time. Finally, whisk in the cornflour and salt. Using a large metal spoon, gently fold the egg whites into the cheese mixture [I beat in half a spoonful of whites to loosen the mix first, then fold in the rest]. Pour into the lined tin and bake 10-15 mins till light brown. Cool slightly, in the tin. Have ready another sheet of baking parchment, which you have lightly oiled. While the cheesecake is still warm loosen the edges with a knife and turn it over onto the oiled parchment sheet. Melt the jelly [in a small pan, or in the microwave], and let it cool slightly; stir in the blackberries and spread this mixture onto the cheese to within half an inch of the edges. Using the parchment to help, roll up the cheesecake and transfer it to a serving plate. Dust with icing sugar. Don't chill before serving. -- Mandy Alford Dorset, England

Blackberry Cheesecake Roulade


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keyword: blackberry
keyword: cheesecake
keyword: roulade
ethnicity: french
recipes for cheesecakes
recipes by mandy
Email Address:
(posted January 24, 1999)

Blackberry cheesecake roulade

Oven
temperature: 375F

8 oz
cream cheese
3 oz caster
sugar
3 large
eggs separated
1 oz cornflour
1/2 tsp
salt
pinch
cream of tartar
4 rounded tbsp
bramble/redcurrant jelly
8 oz blackberries
icing sugar to dust

Line a 9 x 11 inch swiss-roll [jelly-roll?] tin
with
baking parchment.

Add the
cream of tartar to the egg whites and,
using a
mixer or electric beaters, whisk them
to the
soft peak stage.

In another bowl,
whisk the
cream cheese to soften
it [if you do the whites first, you don't need to
wash the beaters], then
beat in the sugar till
fully incorporated. Still whisking, add the
egg
yolks one at a time. Finally,
whisk in the cornflour
and
salt.

Using a large metal spoon, gently fold the
egg
whites into the
cheese mixture [I beat in half
a spoonful of whites to loosen the mix first,
then fold in the rest].

Pour into the lined tin and
bake 10-15 mins till
light brown. Cool slightly, in the tin.

Have ready another sheet of
baking parchment,
which you have lightly oiled.

While the
cheesecake is still warm loosen the
edges with a
knife and turn it over onto the
oiled parchment sheet.

Melt the jelly [in a small pan, or in the
microwave], and let it cool slightly; stir in
the blackberries and spread this mixture
onto the
cheese to within half an inch of the
edges.

Using the parchment to help, roll up the
cheesecake and transfer it to a serving
plate.
Dust with
icing sugar.

Don't chill before serving.

--
Mandy Alford
Dorset,
England



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