White
Chocolate Cheesecake dotted with Raspberries,
scented with Lemon Curd.
100
g tea biscuits (Tennis)
50 g butter, melted
250 ml cream
250 g smooth cottage cheese
250 g mascarpone
100 g castor sugar
500 g white chocolate melted
300 g lemon curd (Home-made or best quality commercial)
125 g raspberries
3 lemon leaves
Process
the biscuits until crumbled and add the butter. Mix thoroughly. Line the
bottom and sides of a 20 cm spring from baking tin with baking paper.
Press the biscuit mixture into the bottom of the pan. Refrigerate until
needed.
Beat
the cream, cottage cheese, mascarpone, sugar and the hot melted
chocolate together until smooth.
Spread
300 g lemon curd on top of biscuit crust. Pour the mixture very
carefully over the lemon curd. Smooth and refrigerate for at least 4
hours, or preferably overnight. Just before serving, remove from tin and
decorate with raspberries and lemon leaves, lightly dusted with icing
sugar.
HOME-MADE
LEMON CURD
2/3
cup sugar
3
eggs, lightly beaten
finely
grated peel of 1 large lemon
lemon juice from 1 lemon
dash
salt
1/4 cup butter
whipped cream, optional
Whisk
sugar and eggs together until pale in colour. Place in a double boiler,
together with remaining ingredients. Using a wooden spoon stir
frequently until the lemon curd has thickened. Do not allow the mixture
to boil. It should just coat the spoon. Remove and allow to cool
completely. Add cream just before you are ready to smooth Lemon Curd
over the base of the cake.
Photography
by Franz Lauinger
See Petals
for more information.
