By Rowan Holt
Cherry and Gingernut Biscotti Cheesecake
I have a real soft spot for cheesecake and have started to practise this one ready for Christmas pudding. This recipe has been adapted from a recipe I found on a cream cheese packet. I have used the word biscotti in its literal form, Bi meaning twice and cotti cooked. Serve with Greek yoghurt or whipped cream.
1 1/4 c mix of Gingernut and malt biscuit crumbs
80g butter, melted
750g cream cheese, softened
3/4 cup caster sugar
1 1/2 t vanilla
200g Greek yoghurt or sour cream
400g jar cherries, drained, liquid reserved
dash of brandy
1 t grated lemon rind
1/4 c caster sugar, extra
2 t cornflour
Combine biscuit crumbs and butter. Press into the base of a greased 22cm round spring-form tin. Chill.
Beat half the cream cheese, 1/2 c sugar and 1 t vanilla until smooth. Beat in the eggs one at a time. Pour mixture into tin and bake for 20 min at 180. Cool for 5 minutes.
Beat the remaining cream cheese, sugar, vanilla and lemon rind until smooth. Then add the yoghurt or sour cream. Pour over the cooked base and bake for 10-15 minutes or until just a little wobbly in the centre. Remove from oven and cool. Chill.
Combine 1/4 of the cherry liquid with the cornflour to create a paste in a small saucepan on medium heat. Slowly add the extra sugar and the remainder of the reserved liquid and stir until the syrup has darkened a little and thickened.
Stir in all the cherries and the brandy, take off the heat. Cool.
Pour cooled cherry topping over the cold base and chill for at least an hour.
To serve, carefully remove the sides of the tin and present on a large plate. When you slice it you will reveal the four layers – base, cheese, yoghurt, topping – delicious!