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Mango and Lemon Myrtle Cheese Cake
Sweet delights that can be created with Lemon Myrtle
Serves Eight to Ten
250g Philadelphia or Neuchatel cream cheese
20gm powdered lemon myrtle
5 leaves of gelatine
Make sure whites are free of yolk and mixing bowl is cold and dry. Medium peak is when they are stiff enough to form peaks but not at a glossy meringue stage.
Using a 2' high by 9' diameter spring form cake tin make crumb base by combining biscuit crumb, melted butter and cinnamon. Mix until wet sand texture that will hold when squeezed in the hand.
Line the base of the cake tin about 1cm thick by packing in mix by hand then cool.
Whip cream cheese and sugar with whisk attachment in electric beater. Add liqueur, lemon myrtle, lime juice, mango puree and gelatine. Remove to separate large mixing bowl. Whisk cold egg whites in beater to medium peak. Keep refrigerated. Whip cold cream in beater to soft peak. Add diced mango to cream cheese mix. Fold in cream and egg whites. Pour mix into cake tin and refrigerate for several hours to set.
To serve run a fine knife around tin to separate and release spring. Cut cheesecake into portions and serve.
Chef: Craig Squire
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