The Weekend Australian - Magazine - - LIFE -

For the cheesecake 100g but­ter, plus ex­tra for

greas­ing 300g di­ges­tive bis­cuits 500g cream cheese 350g ri­cotta 130g ic­ing sugar 1 ta­ble­spoon corn­flour 2 ta­ble­spoons rosewater Juice and zest of 1 lemon 4 eggs For the top­ping 300ml dou­ble cream 2 ta­ble­spoons ic­ing sugar 1 tea­spoon rosewater Juice and zest of 1 lemon 4 figs, quar­tered 1 orange, peeled, seg­mented,

chopped, mem­brane re­moved 80g pome­gran­ate seeds Runny honey, to driz­zle Pre­heat oven to 180°C (160°C fan). Grease and line a 23cm spring­form cake tin with but­ter and bak­ing paper. Melt but­ter in a small pan over medium heat. Crum­ble bis­cuits into a food pro­ces­sor and blend un­til fine. Trans­fer to a mix­ing bowl and add but­ter. Mix to­gether and tip into lined cake tin. Press bis­cuit crumbs firmly into base to form a well-packed layer. Re­frig­er­ate for 1 hour.

Tip cream cheese and ri­cotta into a food pro­ces­sor and blend un­til smooth. Add ic­ing sugar and corn­flour; blend for 30 sec­onds. Add rosewater, lemon juice and zest, then eggs, one at a time, and blend un­til smooth – check there are no lumps. Pour into cake tin and bake for 1-1¼ hours, or un­til just set with a golden tinge at the edges. Al­low to cool in the tin, then re­frig­er­ate for a few hours.

When ready to serve, tip cream into a mix­ing bowl and add ic­ing sugar, rosewater, lemon juice and zest. Whisk to soft peaks and spoon onto cheesecake; scat­ter with fig and orange pieces and pome­gran­ate seeds and driz­zle with honey. Serves 10

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