Last year I went to visit my sister in Gambia, she asked if I had a recipe for a cheese cake that would last for a few days without collapsing, this is the recipe I came up with, ideal because she has a lemon tree in the garden which I thought were limes because they were green. I started to make the cheese cake as I would do at home whisking the cream till it peaks and so on, this way of making cheesecake in Gambia is all wrong because of the heat, in desperation I put everything in a blender and hoped for the best. wow it was delicious
If you prefer not to use gelatine replace the caster sugar with the same amount of icing sugar
base
100g x butter
150g x digestive biscuits
90g x shortbread biscuits
50g x demerara sugar
1/2tsp x ground ginger
Put the butter in a pan and heat gently till melted, put the rest of the base ingredients in a blender, blend on full power till a fine crumb add to the melted butter and mix well, put biscuit mix into a 23cm wide loose bottom cake tin with a spoon press the mixture down until it is flat and even put into the fridge for around 30 minutes to firm up.Now make the filling as follows :-
filling
600g x phillidelphia cream cheese
300g x lemon curd
1 x tbsp honey (optional)
200g x caster sugar
juice and zest of 3 x lemons
300ml double cream
2 x tsp vanilla extract
Gelatine
Using a blender start with the cream cheese and lemon curd and honey blend together till smooth, and add the rest of the filling ingredients and blend till creamy, put the filling ingredients into a bowl leave to one side while you prepare the gelatine.
For this recipe I used fine leaf gelatine what ever you use follow the packets instructions
When the gelatine is ready to use, add to the filling mixture and stir well making sure it is mixed in thoroughly, pour the filling mixture onto the biscuit base and chill in the fridge for at least 3 hours. I put it in the freezer for an hour then the fridge
GO ON ENJOY YOU KNOW YOU WANT TO
Lemon and honey sauce to follow
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