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Cromwell Cheesecake Recipe


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     Cromwell Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   40 minutes

250 g wheat digestive biskuits
75 g butter, melted
zest and juice of 1 lemon
250 ml cream
1 teaspoon vanilla paste
4 tablespoons water
2 teaspoons powdered gelatine
250 g cream cheese, softened
3/4 cup caster sugar
200 g aprictos in juice
1 tablespoon water
1 heaped teaspoon powdered gelatine

Make the base by crushing the biscuits in a food processor and adding the butter, lemon zest and juice. Press into 20 cm spring-form cake tin, lined with baking paper if you wish, and chill in the refrigerator. Make the filling by beating the cream cheese with the caster sugar until smooth. Whip the cream to form soft peaks and fold into the cream cheese with the vanilla paste. Put the water into a small bowl and sprinkle the gelatine on top. The gelatine will soak up the water like a sponge. Place the bowl with gelatine into a saucepan which has a little boiling water in it and allow the gelatine to dissolve. Once dissolved, add to the cream cheese mixture and fold well to combine. Pour onto the chilled base and return to the refrigerator.
Next, make the topping by pureéing the apricots with half the juice from the can. Repeat the gelatine process and add to the apricot pureé. Pour on top of the cheesecake. Loosely cover with plastic wrap or use an up-turned plate to cover the cheesecake and place in the refrigerator for at least 4 hours or overnight to set.
Tip- If you are having difficulty finding a jat of vanilla paste, substitue 1/2- 1 teaspoon of vanilla essence mixed with the seeds from 1 vanilla bean. if using gelatine leaves, 2 teaspoons gelatine powder is the equivalent of 4 leaves.

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