Strawberry Cheesecake
Mike ReidIngredients:
Base
- 100g Unsalted Butter
- 300g Digestive biscuits
Filling
- Bronze leaf gelatine 4g
- Caster Sugar 150g
- Pasteurised Free Range Egg Yolk 100g
- Philadelphia cheese 1kg
- Vanilla Essence 25ml
Strawberry Glaze
- 120g Caster Sugar
- 1 punnet of strawberries (juiced)
- 1 gelatine leaf
Method:
Base
- Melt the butter, blitz the biscuits and combine
Filling
- Combine the sugar and egg yolk together over Bain Marie.
- Cook till sabayon stage.
- Soak gelatin in iced water, add soft gelatin to sabayon, stir until dissolved.
- Whip the cream cheese in the kitchen aid.
- Gradually adding the sabayon mix into it.
- Place mix into piping bag, use as required.
Strawberry Glaze
- Melt the sugar with the strawberry juice and once dissolved add the gelatine leaf and dissolve again.
To Serve:
- Place the biscuit base on the bottom of the ring and allow to set for about 30 minutes in the fridge
- Pipe in your cream cheese mixture and allow to set again in the fridge for at least 2 hours
- Add your strawberries on top before topping with the glaze and allowing for the final set in your fridge of at least 1 hour
Our friends at Wine Selectors suggest pairing this dish with a Late Harvest Riesling.
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