Christmas tree cheesecake

Recipe from: 12/21/1989 12:00:00 AM
Ingredients 25
Servings 40
Time

Ingredients

  • CRUST
  • 240
    g
    cake flour
  • pinch salt
  • 180
    g
    butter, diced
  • 25
    ml
    castor sugar
  • 25
    ml
    lemon rind, finely grated
  • 1
    egg yolk
  • 15
    ml
    iced water
  • FILLING
  • 40
    g
    lemon jelly
  • 75
    ml
    boiling water
  • 397
    g
    Nestlé condensed milk
  • 125
    ml
    lemon juice
  • 5
    ml
    lemon rind, grated
  • 250
    g
    smooth cottage cheese
  • DECORATION
  • 1
    piece angelica
  • 10
    red glacé cherries
  • 11
    whole blanched almonds
  • 4
    fresh strawberries
  • 2
    canned peach halves
  • 1
    piece glacé pineapple
  • GLAZE
  • 40
    g
    lemon jelly (remainder of that used for the filling)
  • 125
    ml
    boiling water
 

Method

 
Sift the cake flour and salt together in a mixing bowl and add the butter. Rub the butter into the flour mixture until well blended. Add the castor sugar and grated lemon rind and mix. Add the egg yolk and just enough water to form a stiff, manageable dough. Knead lightly until smooth and shape into a ball. Chill for at least 30 minutes. Leave the dough at room temperature for five minutes before rolling out into a 5 mm thick rectangle on a lightly floured surface. Line a 28 x 20 cm loose-bottomed pie dish with the pastry. Roll the rolling pin over the rim of the pie dish to remove excess dough. Neaten the edges and prick the prick the bottom of the pastry with a fork. Chill for 30 minutes. Bake blind as follows: Line the pastry with greaseproof paper, fill with dried beans and bake for 15-20 minutes. Remove the greaseproof paper and beans and bake for another 10 minutes. Cool completely before filling the piecrust. Add the lemon jelly to the boiling water, stirring until the jelly has dissolved completely. Beat the condensed milk and lemon juice together and add the lemon rind and cottage cheese. Mix until smooth. Add the jelly, mix and pour into the cold crust. Chill until set. Slice the angelica into thin strips and arrange in the shape of a Christmas tree on the cheesecake. Decorate the Christmas tree with glacé cherries and almonds. Halve the strawberries and arrange in the shape of a container for the Christmas tree. Cut a star and other shapes out of the peach halves and decorate the tree. Arrange strips of glacé cherries on the tips of the tree's branches to represent candles. Dissolve the lemon jelly in the boiling water and cool but do not allow it to set. Pour over the cheesecake and chill until completely set. Makes about 40 small pieces.
 

Read more on: bake  |  dairy
 

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