Serves 8-10
175g digestive biscuits
2tsp light soft brown sugar
30g butter, melted
Filling
300g full fat soft cheese
150g caster sugar
finely grated rind and juice of 1 lemon
142ml double cream
11.7g sachet powdered gelatine
4tbsp water
2 egg whites
Topping
150ml water, plus 2tbsp extra
350g cherries, stoned
6tbsp caster sugar
1tbsp arrowroot
To make the base, crush the biscuits and stir in the sugar and melted butter. Mix well, then press into the base of a lined springform cake tin and chill until firm.
To make the filling, beat together the soft cheese, caster sugar and lemon rind and juice. Lightly whip the double cream and fold into the cheese mixture.
Sprinkle the powdered gelatine into the water in a bowl. Leave it to 'sponge' for 4-5 mins, then dissolve it in a microwave or over a pan of hot water. Meanwhile, whish the egg whites until firm.
Working quickly, before it sets, fold the gelatine into the cheese mixture and fold in the egg whites. Pour the mixture over the biscuit base and spread out to level the top. Chill until the filling is firm.
To make the topping, put the water in a pan with the cherries and sugar. Bring to a gently boil and simmer for 1-2 mins until the cherries are just tender.
Blend the arrowroot with 2tbsp water and add to the pan, stirring well so the juices thicken. Simmer for a further 1-2 mins, then remove the pan from the heat and leave the cherries to cool.
Remove the cheesecake from the tin, peel away the lining paper and transfer the cake to a serving plate. Spoon the cherry mixture over the top and serve.
175g digestive biscuits
2tsp light soft brown sugar
30g butter, melted
Filling
300g full fat soft cheese
150g caster sugar
finely grated rind and juice of 1 lemon
142ml double cream
11.7g sachet powdered gelatine
4tbsp water
2 egg whites
Topping
150ml water, plus 2tbsp extra
350g cherries, stoned
6tbsp caster sugar
1tbsp arrowroot
To make the base, crush the biscuits and stir in the sugar and melted butter. Mix well, then press into the base of a lined springform cake tin and chill until firm.
To make the filling, beat together the soft cheese, caster sugar and lemon rind and juice. Lightly whip the double cream and fold into the cheese mixture.
Sprinkle the powdered gelatine into the water in a bowl. Leave it to 'sponge' for 4-5 mins, then dissolve it in a microwave or over a pan of hot water. Meanwhile, whish the egg whites until firm.
Working quickly, before it sets, fold the gelatine into the cheese mixture and fold in the egg whites. Pour the mixture over the biscuit base and spread out to level the top. Chill until the filling is firm.
To make the topping, put the water in a pan with the cherries and sugar. Bring to a gently boil and simmer for 1-2 mins until the cherries are just tender.
Blend the arrowroot with 2tbsp water and add to the pan, stirring well so the juices thicken. Simmer for a further 1-2 mins, then remove the pan from the heat and leave the cherries to cool.
Remove the cheesecake from the tin, peel away the lining paper and transfer the cake to a serving plate. Spoon the cherry mixture over the top and serve.
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