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Agave & Raspberry Cheesecake

Agave & Raspberry Cheesecake

Prep

30 mins

Bake

65-70 mins

Serves

6

Difficulty

Medium
Agave & Raspberry Cheesecake
Instructions
Ingredients
Reviews
Step 1

Preheat oven to 350 F.

Step 2

Grease a 9-inch pan and line the bottom with waxed paper.

Step 3

Put the graham cracker crumbs in a medium bowl. Add the butter & Agave Plant Syrup then toss with a fork until evenly moistened. Press the mixture over the bottom and up 1-inch of the sides of the prepared pan. Refrigerate until ready to use.

Step 4

In a large bowl and using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended.

Step 5

Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Pour half of the batter into the prepared pan.

Step 6

Put the jam, Agave Plant Syrup and lemon juice in a small saucepan and heat over low heat, stirring often, until melted and smooth.

Step 7

Drizzle 1/4 of the jam mixture in stripes over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam. Swirl gently with a thin knife to marbleize the batter slightly.

Step 8

Bake the cheesecake until firm around the edges but still slightly wobbly in the center, for 1 hour to 1 hour 10 minutes.

Step 9

Set the cake in the pan on a wire rack to cool completely.

Step 10

Wrap the cake in plastic and chill for at least 4 hours.

Step 11

Remove the cake from the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a serving platter. Garnish with fresh raspberries.

Ingredients – 3 items

Serving

1

For the Crust

Graham cracker crumbs

160 g
Butter

Butter

Unsalted, melted

6 tbsp

Agave Plant Syrup

3 tbsp

For the Filling:

Cream-cheese

Cream cheese

At room temperature

680 g
Fairtrade Golden Caster

Golden caster sugar

190 g

Sour cream

240 g
Eggs

Eggs

Large (at room temperature)

3
Vanilla

Vanilla extract

2 tsp
Raspberry-jam

Raspberry jam

seedless

100 g

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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4 Spring onions, finely sliced

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2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
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-Chill the next days. It will keep for 2 weeks in the refrigerator.

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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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