( SERVES 8 )
These are best made a day in advance so the topping has a chance to set.
|50 g||Unsalted butter|
|200 g||Chocolate biscotti|
|125 g||Cream cheese, firm|
|¼ cup||Caster sugar|
- Grease eight 8cm diameter 6cm deep metal ring moulds and place on a tray lined with baking paper.
- In a food processor blitz biscotti and butter for 2 minutes until mixture resembles crumbs.
- Distribute mixture evenly among moulds and, using the bottom of a glass, press mixture firmly to form a solid base.
- Cut strawberries into 3mm slices and line the sides of the moulds, overlapping the slices. Place in the refrigerator to chill.
- Using an electric mixer, beat cream cheese with sugar and rosewater until soft and smooth. Turn out into another bowl.
- Pour 250ml cream into mixer bowl and whisk until soft peaks form. Fold cream into cream cheese mixture.
- Meanwhile, soak gelatine in cold water for 2 minutes to soften.
- Pour remaining 50ml cream into a saucepan and heat until warm but not boiling. Remove from heat.
- Remove gelatine from water and squeeze out excess water using a clean tea towel.
- Add gelatine to warm cream and stir to dissolve.
- Mix gelatine and cream into cream cheese mixture. Add raspberries and stir to combine.
- Pour mixture into moulds and refrigerate for 2 hours until set.
- To make raspberry topping, in a saucepan mix water, sugar and raspberries.
- Simmer for 5 minutes. Remove from heat and strain mixture through a sieve.
- Reserve raspberry syrup.
- Soak gelatine in water for 2 minutes to soften.
- Remove and squeeze out excess water. Stir gelatine into raspberry syrup.
- Allow to cool slightly before pouring over cheesecakes. Syrup shouldn't be so hot that it melts the cheesecake.
- Refrigerate overnight to allow topping to set.
- When ready to serve, remove cheesecakes from moulds by running a palette knife soaked in hot water around the inside of the moulds, then gently lifting them off.
- Decorate cheesecakes with pomegranate seeds, fresh edible flowers and a raspberry.
- Keep refrigerated until ready to serve.
KITCHEN NOTES: Ring moulds are available from kitchenware stores. I use Philadelphia cream cheese because a firm cream cheese is required to ensure the cheesecakes set.