Monday, July 02, 2007

Rich cream cheesecake: 12

Digestive biscu
its 300gr
Melted butter 2
Egg yolks 4
Caster sugar 225gr
Grated rind of lemon and juice 2
Pinch of salt
Milk 300ml
Gelatine 8leaves

Cream cheese 450gr
Double cream whipped 500ml
Crash the digestives and mix with butter then use the rings/moulds and put the digestive into it and posh it. Then place them into a fringe for 20min.
Make custard by whisking the yolks, sugar, lemons, salt and milk together, in a bowl.
Put mix into a saucepan and warm over a moderate heat, continuously stirring.
Soften the leaf gelatine for 10min in cold water.
Squeeze out the excess water and add to the egg custard while the custard is
still hot. Strain custard through a fine sieve.
Leave the cream to cool slightly and then p
our one third of the custard over the cream cheese, whisk then add another 1/3 of cheese, whisk and then finally add the final 1/3 of cheese and whisk. You should have a smooth creamy mixture, check flavour add more if required.
Whip the double cream into light peaks. When cheese mixture is just beginning to set, fold in your whipped cream.
Fill rings/moulds of digestives with cheese cake fixture and rest in the fridge for 30min.

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