Name: Christmas tree cheesecake
Yield: 40 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; salt pinch; 180.00 g butter diced; 25.00 ml castor sugar; 25.00 ml lemon zest only; 1.00 eggs yolk only; 15.00 ml water iced; 40.00 g jelly lemon; 75.00 ml water boiled; 397.00 g condensed milk; 125.00 ml lemon juice; 5.00 ml lemon zest only; 250.00 g cottage cheese smooth; decoration GROUPING; 1.00 angelica; 10.00 glacé cherries red; 11.00 almonds whole blanched; 4.00 strawberries; 2.00 peaches tinned halves; 1.00 pineapple glacé; 40.00 g jelly lemon; 125.00 ml water boiled

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Ingredients (22)

CRUST

240.00 g	flour — cake
	salt — pinch
180.00 g	butter — diced
25.00 ml	castor sugar
25.00 ml	lemon — zest only
1.00	eggs — yolk only
15.00 ml	water — iced

FILLING

40.00 g	jelly — lemon
75.00 ml	water — boiled
397.00 g	condensed milk
125.00 ml	lemon juice
5.00 ml	lemon — zest only
250.00 g	cottage cheese — smooth
	decoration — GROUPING
1.00	angelica
10.00	glacé cherries — red
11.00	almonds — whole blanched
4.00	strawberries
2.00	peaches — tinned halves
1.00	pineapple — glacé

Glaze

40.00 g	jelly — lemon
125.00 ml	water — boiled

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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.