Sunday, October 22, 2006
This is a cheesecake that I used to make all the time years back, the recipe comes from The Australian Lifestyle Cookbook, a book my mum gave to me for my 21st birthday, it is a giant of a book & I haven’t pulled it out in years. Now that I have made this old favourite again will take a look & see what else I can try out. Just from reading the ingredients you can probably already taste how beautiful this cake is, lovely & rich & creamy with a nice tang from the cherries on top, way back when it was made all the time everyone adored it. Quick tip, it is best to start this cake a couple of days ahead, ie I made the crust Friday night so it was nice & chilled ready for the filling on Saturday which needs 24 hours before putting on the topping. It may sound like a chore but it actually makes it easier as you just do a bit here & there instead of one big job, just needs some prior planning.
180g plain sweet biscuits (I always use butternut snaps), crumbed
pinch cinnamon or nutmeg
60g butter, melted
Combine ingredients and mix well together. Press into a 20cm foil lined pie plate to form a crust. Refrigerate.
250g cream cheese
400g can condensed milk
1/3 cup lemon juice
1 teaspoon gelatine dissolved in 1 tablespoon hot water
Beat cream cheese until soft. Gradually beat in condensed milk, lemon juice & dissolved gelatine and mix well. (Use ripe lemons as green lemons may prevent a firm set). Pour mixture into chilled crust and refrigerate at least 24 hours
450g can cherries, drained, syrup reserved
1 tablespoon brandy
1 ½ tablespoons arrowroot
red food colouring, optional (I never use this)
Arrange drained cherries over top of cake. Bring syrup to the boil. Blend together arrowroot & brandy then add to boiling syrup, stirring continuously until thickened. Add a few drops of red food colouring if desired. Spoon carefully over cherries, chill.