19 April 2011

Today we learned how to make cheesecake that is refrigerated.

Cheese Cake

Lemon Juice                 100 ml (fresh)

Gelatin                          10 g

Condense milk              385 g (1 tin)

Cottage Cheese            250 g

Cream                          300 ml

Tennis Biscuits              200 g (1 packet)

Margarine                     30 g

Laminated paper           As required to line moulds

Method

Crush biscuits fine and mix with melted margarine. Line moulds with laminated paper. Make a 1 cm thick base in moulds with biscuit mix and push down firmly. Mix together in mixing bowl the cottage cheese and condense milk and keep to one side. In a double boiler melt gelatin in the lemon juice until gelatin grains are dissolved. Whisk cream with balloon whisk until stiff peaks form. Add lemon juice mixture to cottage cheese mixture and stir. Fold in the cream into the mixture. Put the mixture into a piping bag and pipe mixture into moulds until ¾ full. Put the moulds in the refrigerator and leave until set. Remove the cheesecakes from the moulds and serve.

Chef tips

This mixture can be made into a large cheesecake or single servings. The moulds used are 8 cm long cylinders of PVC pipe. Can use a 50:50 mixture of limejuice (concentrate) and lemon juice (fresh) for a variation. Press biscuit base with the back of a whisk to get the mixture evenly spread in the mould for a better presentation.