Fromage Frais Cheesecake

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MazC

Fromage Frais Cheesecake

I have made the Fromage Frais Cheesecake with Strawberry Sauce from Delia's Summer Collection twice. On both occasions the base has been very wet and soggy and indeed the butter has been running out of the bottom of the tin. I have used the required amount of biscuit / nuts and initially also used the 2oz of butter, as indicated by the recipe but on the second attempt reduced this to 1.5 oz but with little difference to the end result. A lovely tasting recipe but I am reluctant to do again until i can solve this problem. What am I doing wrong?

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Lindsey, Food Editor

For MazC

Hello MazC,

For a crisper base you can pre-bake the base before you bake the cheesecake.

Like this one…
http://www.deliaonline.com/recipes/cuisine/exotic/american/maple-and-walnut-cheesecake.html

Another thing I do when I’m making a cheesecake ahead is to bake the base then brush it with lightly beaten egg white and bake it again for another 5 minutes before I add and bake the filling.

Best wishes

Lindsey

 
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