EASTER LUNCH
BAKED FIG, HONEY & WA L N U T C H E E S E C A K E Serves 12 freeze undecorated cake Takes 1 hr 30 mins plus overnight chilling Cost per serve 80p
RECIPES JENNIFER JOYCE PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL
150g oaties biscuits 100g caster sugar, plus 3 tbsp 90g butter, melted, plus 1 tsp « £Û ¨ÉÔÔ 500g pot Tesco Finest Greek yogurt, at room temperature £ Ûɢ㠨 Û ã ÉÉÁ ã ÁÔ ãè 4 eggs, at room temperature ã ÛÔ Ô» «Â Éè 1 tbsp vanilla paste or extract 75g walnuts £ Ô«Ûã ¨«ÉÛ ã ÛÔ » ¨É ÷
1 Preheat the oven to gas 6, 200°C, fan 180°C. To make the base, put the biscuits, 1 tbsp of the sugar and 90g melted butter in a food processor and pulse to a coarse consistency. Add the £Û  Ôè»Û £ «Â èÂã«» «Â É ÔÉ ã Tip the mixture into a 22cm springform ¸ ã«Â Ô ÛÛ «ã Éô Á»÷ ¸ ¢É 12 mins; set aside to cool. Reduce the heat to gas 2, 150°C, fan 130°C. 2 Using an electric whisk, beat the yogurt, soft cheese and 100g caster sugar until smooth. Add the eggs, one ã ã«Á 㨠 Á«ö «Â 㨠Éè  vanilla. Pour into the tin; bake for 1 hr 15 mins or until set but with a slight wobble in the centre. To prevent cracks forming, carefully run a knife around the edges to release the sides of the tin. Set aside on the tin base to cool completely. Once cooled, cover and chill for at least 6 hrs or overnight to set. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Mix 1 tsp butter, the nuts, the remaining 2 tbsp sugar and 1 tbsp honey in a bowl. Scrape into a small baking dish and bake for 8 mins. 4 Tip onto a baking tray lined with baking paper until hardened and cool, then chop. Transfer the cheesecake to a serving plate, drizzle with the remaining honey and top with the caramelised nuts. Will keep, chilled, for up to 2 days. Each serving contains Energy
1799kJ 433kcal 22%
Fat
Saturates
Sugars
Salt
34g 18g 18g 0.6g 48% 90% 20% 10%
of the reference intake. See page 8. Carbohydrate 22g Protein 12g Fibre 1g
Wine match Try Premières Côtes de Bordeaux, £6.85*, a sweet wine with aromas and flavours of honey, dried apricot and citrus. *
Price excludes Scotland
For more Easter recipes, visit tesco.com/realfood
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