30 January 2009

lemon & blackcurrant cheesecake waterfall

with kind permission by Sunflower, BBC messageboard
* denotes tweaks

Tin size: 20 – 21 cm round loose bottom springform tin.

the base

* batch of home-made oatmeal digestive biscuits
(or 160 – 170g Amaretti biscuits)
* squeeze of honey
40 – 50 g butter

the cream topping

350g cream * deli counter cheese, full fat

* squeeze of honey (or 125g of sugar)

125 g thick Greek yoghurt

2 large beaten eggs + 1 egg yolk

3 tbsp lemon juice &
lemon zest from 1 lemon

the fruit topping

1½ cups blackcurrants (cleaned and without stalks)

* squeeze of honey (5 – 6 tblsp of sugar or splenda)

5 - 6 tblsp of water

* 2 teasp arrowroot mixed with a little water

Blitz the biscuit and softened butter, add squeeze of honey.
Line mix on the bottom of the tin, pressing firm.

Blend the cream cheese with a squeeze of honey, when softened, add Greek yoghurt and eggs then lemon juice and zest. (If you use a food processor put everything in and blend till smooth).

Pour the mixture onto the tin.
Bake at 135 deg C, cover the cheesecake for 40 minutes with foil.
Remove cover and continue baking for another 20 minutes.
Turn the oven off but leave the cheesecake in for another 20 minutes. Take it out and pour over the blackcurrant topping for waterfall effect.
Leave to cool and chill in fridge.

the waterfall topping
cook the fruits with water till softened but not bursting, add a squeeze of honey, & enough slackened arrowroot to thicken.
If you like a thicker set jam topping, use more arrowroot


Post a Comment