Blackberry cheesecake roulade

Serves 6 Recipe from An English Garden

8 oz cream cheese
3 oz sugar
3 eggs, separated
1 oz corn flour
4 tbsp red currant jelly
8 oz blackberries icing sugar

Grease and line a 13″ by 9″ Swiss roll tin with greaseproof paper. Whisk the egg whites to soft peaks. In a separate bowl, beat together the cream cheese and caster sugar. Beat in the egg yolks one at a time, and then the cornflour. Carefully fold in the egg whites, using a metal spoon. Pour the mixture into the tin and bake for 10-12 minutes at 180C until light brown. Cool slightly in the tin then, while still warm, turn the cheesecake out onto a sheet of greaseproof paper. Carefully peel off the lining paper. Melt the redcurrant jelly in a small pan and allow it to cool slightly. Stir in the blackberries and let them warm through. Spread this mixture onto the cheesecake. Using the greaseproof paper to help you, carefully roll the cheesecake up from one short end and transfer it to a serving plate. Sift icing sugar over the top and serve within 1-2 hours. Do not chill.

Taste makes waist.

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