Recipe courtesy of : Pukeko Junction Cafe
Photography by : David Zerilli
This recipe first appeared in Food magazine issue 85.
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Ingredients
Base
Filling
Berry coulis
Method
1.Preheat the oven to 120°C fanbake. Grease a 4cm-deep, 21cm-diameter, loose-based fluted tart pan.
2.To make the base, whizz the biscuits, rolled oats and sugar in a food processor. Add the butter and mix well. Press onto the base and sides of the prepared pan and set aside in the refrigerator to chill.
3.Meanwhile, to make the filling, beat the cream cheese and caster sugar together in a food processor until fluffy. Add the lemon zest and juice and mix well. Mix in the eggs, one at a time, then the cream and white chocolate. Pour into the chilled shell.
4.Bake the cheesecake in the preheated oven for 45-50 minutes, or until just set. It should be slightly wobbly. Chill for at least 6 hours until firm.
5.Meanwhile, to make the berry coulis, place the berries and caster sugar in a pan. Simmer for about 20 minutes, stirring occasionally. Strain to remove the seeds
6.Cut the cheesecake with a hot knife and drizzle with the berry coulis to serve.
PER SERVE: Energy: 820kcal, 3433kj Protein: 10g Fat: 56g Saturated fat: 34g Cholesterol: 178mg Carbohydrate: 70g Fibre: 5g Sodium: 564mg
Note
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