Monday, October 18, 2010

i try making mulberry cheesecake

My dad loves a good cheesecake. He's tried a lot of cheesecakes in his time. As thanks for helping me pick mulberries I promised him a mulberry cheesecake. I've made one cheesecake in my short baking career. This recipe is adapted from one I already had. I tweaked it a little. Just a little.

1 and 1/4 cup of shredded wheatmeal/granita biscuit crumbs
75g butter, melted
500g block Philadelphia cream cheese, softened
375g can condensed milk
juice of 1 lemon
1 (generous) tbs gelatine
270g fresh mulberries, stalks cut off
extra mulberries for garnish

Grease and line a 20cm round spring-form pan. Combine butter and biscuit crumbs. Press into base of prepared pan and chill in the fridge.
Beat cream cheese until smooth (see note). Add condensed milk and lemon juice and beat until smooth. Dissolve gelatine in 1/4 cup of freshly boiled water. Fold the mulberries and gelatine mix through the cream cheese mixture. Pour into prepared base and chill for 3 hours or until set.
To serve, sprinkle with extra mulberries and drizzle with mulberry coulis (see note).

Note: Beating the cream cheese can be quite tough at first but perservere! It will soften!
To make mulberry coulis just put fresh mulberries, lemon juice and sugar in a pot. Simmer until it it reaches a chunky sauce consistency or to your liking.

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