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This extravagant cheesecake is best made the day before serving.
Per serving (based on 12): 648kcals, 57.7g fat (35.5g saturated), 4.1g protein, 28.4g carbs, 19.3g sugar, 0.8g salt
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Have made this on several occasions, and always been a success. Looks impressive, tastes fabulous and a doddle to make. It also works (although doesn't set quite as well) with low/reduced fat alternatives to reduce the naughtiness.
There is no gelatine listed in the ingredients that is why it doesn't set 2-3 gelatine leaves or around 1 tbs powdered gelatine melted in a little warm water and added to the cream cheese should help
I have made this cheesecake twice now and both times it didnt set properly or took at least two days in the fridge to do so, I have never had a problem with a delicious. recipe before and have always enjoyed trying new things from the magazine, but this one was a let down im afraid to say... it still tasted delicious regardless though!!
I made this a while ago - it tastes amazing. Great recipe. Well balanced tastes.
This looks yummy! Does anyone know if it freezes well? (I don't think 4 of us will able to eat it all in one sitting!)
Take out a subscription to delicious. magazine this month and we’ll send you a copy of Paul Hollywood’s latest cookbook, British Baking (worth £25.00), absolutely FREE.
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