Winter cheesecake

Recipe from: 8/5/2004 12:00:00 AM

Ingredients 18
Servings 10
Time 30

Ingredients

  • CRUST
  • 175
    g
    digestive biscuits
  • 25
    ml
    unsalted butter, melted
  • 20
    ml
    clear, runny honey
  • 15
    ml
    freshly grated nutmeg
  • FILLING
  • 3
    x 40 g Crunchie chocolate bars (honeycomb bars covered in milk chocolate)
  • 100
    g
    dark chocolate, chopped
  • 250
    g
    cream cheese, at room temperature
  • 180
    ml
    castor sugar
  • 200
    ml
    cream
  • 15
    ml
    gelatine
  • 30
    ml
    cold water
  • 2
    egg whites
  • pinch of cream of tartar
  • 15
    ml
    extra castor sugar
  • 2
    large limes, grated rind and juice
  • caramelised lime slices or fresh strawberries
 

Method

0
 
CRUST
Crush the biscuits in a food processor. Add the melted butter, honey and nutmeg and mix well.
Using the back of a wooden spoon, press the mixture into the base of a deep 23 cm loose-bottomed flan tin or round cake tin. Chill until very cold.
FILLING
Cut the Crunchie bars into 5 mm pieces (they will break and crumble but try to preserve as many whole pieces as possible).
Melt the dark chocolate and dip the pieces of Crunchie, three to four at a time, in the melted chocolate.
Remove the chocolate-coated pieces with a fork and place on waxed paper to cool completely.
Whisk the cream cheese and 180 ml castor sugar at low speed until light and fluffy, about 10 minutes.
Whip the cream lightly and chill for 10 minutes.
Sprinkle the gelatine over the cold water and leave to sponge for five minutes before melting over hot water.
Whisk the egg whites and cream of tartar until frothy, add the 15 ml castor sugar and whisk until soft peaks form.
Mix a little of the cream cheese mixture with the melted gelatine, then add the gelatine mixture to the rest of the cream cheese mixture.
Add the cream and mix rapidly.
Add the egg whites, lime rind and juice.
Finally fold in the Crunchie pieces and spoon the mixture into the crust.
Chill for two hours or until set.
TO SERVE
Slice with a hot knife and serve with caramelised lime peel or fresh strawberries and cream.
Note: To caramelise lime peel, cut peel into thin strips, roll in castor sugar and bake at 120 °C until dry.
 

Read more on: dairy
 

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