Black­berry cheese­cake

Friday - - Wanted -

bring on the


Cam­era Press

Prep time: 3-4 hours In­gre­di­ents 2 packs co­conut bis­cuits, crum­bled 1/4 cup choco­late chips 90g un­salted but­ter, melted 150g cream cheese, soft­ened 50g smooth cot­tage cheese, soft­ened 80ml honey 1 lemon, zest of 2 tbsp lemon juice 1 egg 2 tsp gela­tine pow­der, mixed with 1 tbsp cold wa­ter 1 pun­net black­ber­ries, roughly crushed 1 tbsp caster sugar pinch finely grated or­ange zest 2 tbsp or­ange juice





6. Method: 1. Lightly grease 4 loose-bot­tom tart­let tins. Mix to­gether bis­cuits crumbs, choco­late chips and but­ter. Di­vide mix­ture be­tween tins, press down well, then re­frig­er­ate. Beat cheeses, honey and lemon zest to­gether un­til light and creamy. Mix in lemon juice and egg. Place gela­tine and wa­ter in a bowl and heat gen­tly un­til gela­tine melts. Stir into cheese mix­ture. Di­vide cheese mix­ture be­tween bis­cuit bases and re­turn to re­frig­er­a­tor to set. Mix black­ber­ries with caster sugar, or­ange zest and juice. Re­frig­er­ate for 2-3 hours. Un­mould cheese­cakes, top with black­berry mix­ture and serve.

(serves 4)

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