Yield: One 7" Round Cake
Ingredients
Base
187.5 g Digestive Biscuit, crushed
67.5 g Unsalted Butter, melted
15 g Honey
15 g Brown Sugar
Batter
350 g Cream Cheese (Royal Victoria), room temperature
75 g Castor Sugar
125 g Whole Eggs
75 g Whipping Cream
5 g Vanilla Essence
Juice and Zest from 1/2 Lemon
Gelatin top
30 g White Sugar
20 g Lemon Juice
5 g Gelatin Powder
25 g Cold Water
Assorted Fruits
Instructions
Base
Preheat oven to 170 °C.
Melt the unsalted butter together with honey and brown sugar in a microwave.
Stir the butter mixture through the biscuit crumbs and combine well.
Pour the crumbs into the base of the cake ring. Smooth around with the back of a spoon to press in the crumbs and get an even finish. Mould the crumb base mixture into cake ring bottom in even layer at about 0.8 to 1 cm thickness.
Bake at 170 °C for 12 min to set.
Batter
Using a paddle attachment, mix cream cheese till fluffy.
Add castor sugar and continue mixing until paler in colour and fluffier in texture.
Add eggs, vanilla essence, lemon juice and zest gradually, beating well after each addition.
Scrape down sides of the bowl and beat in dairy cream until incorporated.
Ensure batter well mixed before portioning into round cake rings.
Bake in water bath at 150 °C for 1 h 10 min.
Once done, cool and store in fridge overnight.
Gelatin Top
Bloom gelatin for approximately 10 min.
Gently heat up the lemon juice and sugar and add the bloomed gelatin.
Gently mix with the assorted fruits
Take out the partially set cheesecake and pour the fruits mixture on the top and let set in freezer for approximately 1 h or till set.
Transfer to chiller for another hour before serving.
Grate some lemon and lime zest over the cake for finishing.
Adapter from: BITC
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