NEW YORK CHEESECAKE

WITH FESTIVE BERRIES AND PRALINE CRUNCH

1
serves
1 m
PREP TIME
1 h
CHILL TIME
1
INGREDIENTS

INGREDIENTS

  • 150g digestive biscuits
  • 75g Western Star Unsalted Butter (66815)
  • 110g Anchor Extra Yield Culinary Cream (154979)
  • 3 gold gelatine sheets
  • 450g Anchor Cream Cheese (159631)
  • 100g caster sugar
  • 1 lemon, zest and juice
  • 5g vanilla paste
  • 150g thickened cream
  • Seasonal berries, chopped
  • 50g praline
  • 5g raspberry powder

METHOD

1.

Crumb biscuits, add melted Western Star Unsalted Butter and combine. Press biscuit mixture into 8 lined individual form tins or pastry moulds, then chill in fridge for 40-60 minutes

2.

Heat Anchor Extra Yield Culinary Cream to a simmer, then remove from heat. Add gelatine sheets and cool

3.

Beat Anchor Cream Cheese in a mixer with sugar, lemon juice, zest and vanilla, until smooth. Slowly, add in gelatine cream mixture and continue to beat

4.

Whip thickened cream to a medium peak, then fold through the cream cheese mixture

5.

Pour cake batter into the biscuit bases, use a spatula to evenly distribute mixture. Place in fridge for at least 2 ½ hours or preferably, overnight to set.

6.

To serve, garnish cheesecakes with berries, sprinkled praline and a dusting of raspberry powder

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