Title: Blackberry Cheesecake Roulade
Categories: Cheesecake
Yield: 6 Servings
| 8 | oz | Cream cheese |
| 3 | oz | Caster sugar |
| 3 | lg | Eggs separated |
| 1 | oz | Cornflour |
| 1/2 | ts | Salt |
| | pn | Cream of tartar |
| 4 | | Rounded tbsp redcurrent |
| | | 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 375* 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. From: Lir119