Basil cheese cake with a clementine jelly
This week I wanted to make something that I have never made before, something I could adapt and make it more modern. So I decided to make a cheesecake, surprisingly I have never made a cheesecake before but I didn't want to make a generic vanilla or strawberry cheesecake I wanted to make a cheesecake that had a fresh flavour.
So I came to the decision of making a basil cheesecake, as well as this I wanted the cheesecake to have a citrus burst so I did some research and found multiple recipes that reflected the flavours that I would want to incorporate into this dish.
The best of the recipes that I found used bottled orange juice to add that citrus flavour but I still wanted to keep this fresh taste running thought my dish. Instead of using bottled orange juice I used freshly juiced clementine's this added a sharp flavour. The clementine juice was used in a jelly to go alongside the basil cheesecake.
Basil cheesecake with a clementine jelly
Ingredients:
10 Digestive biscuits
80g Melted butter
700g Soft cheese
8 Basil leaves
200g Caster sugar
2.5 Gelatine sheets
112ml Water
112ml Clementine juice
70g Granulated sugar
Method
1. Firstly mix together the soft cheese and the caster sugar, after this finally chop the basil then add this into the soft cheese mixture and mix until combined. Set aside
2. Next place the digestive biscuits into a freezer bag and bash it with a rolling pin until the biscuits form a breadcrumb like shape, place the butter into a microwave safe bowl and microwave until all the butter is melted, once fully melted put both biscuits and the melted butter into a bowl and mix until it is able to mould together.
3. Cover a flat baking tray with grease proof paper, place a serving ring on top off the grease proof paper then press the biscuit mixture into the bottom of the ring around 10mm thickness, next place the soft cheese mixture on top of the biscuit base all the way up to the top of the serving ring. Smooth the soft cheese mixture with a large pallet knife, place the cheesecake into a fridge and refrigerate for at least two hours.
4. Whilst the cheesecake is refrigerating we can make the clementine jelly, in a medium saucepan on low heat mix together the water and sugar until the sugar is completely dissolved. Next place the gelatine sheets into the water mixture and stir until the gelatine has dissolved, using a juicer juice the clementine's. Add the juice to the water mixture and stir till combined, pour this mixture into a flat based baking tray and place in a fridge to set (1 hour).
5. After the two hours take the cheesecake and the jelly out of the fridge, put the cheesecake still in the ring on your serving plate and slowly pull the ring in a upwards motion until it the cheesecake has come out of the ring dress with a leaf of basil, next using variation of circular cutters cut the jelly and place in a crescent like shape around the cheesecake.
So I came to the decision of making a basil cheesecake, as well as this I wanted the cheesecake to have a citrus burst so I did some research and found multiple recipes that reflected the flavours that I would want to incorporate into this dish.
The best of the recipes that I found used bottled orange juice to add that citrus flavour but I still wanted to keep this fresh taste running thought my dish. Instead of using bottled orange juice I used freshly juiced clementine's this added a sharp flavour. The clementine juice was used in a jelly to go alongside the basil cheesecake.
Basil cheesecake with a clementine jelly
10 Digestive biscuits
80g Melted butter
700g Soft cheese
8 Basil leaves
200g Caster sugar
2.5 Gelatine sheets
112ml Water
112ml Clementine juice
70g Granulated sugar
Method
1. Firstly mix together the soft cheese and the caster sugar, after this finally chop the basil then add this into the soft cheese mixture and mix until combined. Set aside
2. Next place the digestive biscuits into a freezer bag and bash it with a rolling pin until the biscuits form a breadcrumb like shape, place the butter into a microwave safe bowl and microwave until all the butter is melted, once fully melted put both biscuits and the melted butter into a bowl and mix until it is able to mould together.
3. Cover a flat baking tray with grease proof paper, place a serving ring on top off the grease proof paper then press the biscuit mixture into the bottom of the ring around 10mm thickness, next place the soft cheese mixture on top of the biscuit base all the way up to the top of the serving ring. Smooth the soft cheese mixture with a large pallet knife, place the cheesecake into a fridge and refrigerate for at least two hours.
4. Whilst the cheesecake is refrigerating we can make the clementine jelly, in a medium saucepan on low heat mix together the water and sugar until the sugar is completely dissolved. Next place the gelatine sheets into the water mixture and stir until the gelatine has dissolved, using a juicer juice the clementine's. Add the juice to the water mixture and stir till combined, pour this mixture into a flat based baking tray and place in a fridge to set (1 hour).
5. After the two hours take the cheesecake and the jelly out of the fridge, put the cheesecake still in the ring on your serving plate and slowly pull the ring in a upwards motion until it the cheesecake has come out of the ring dress with a leaf of basil, next using variation of circular cutters cut the jelly and place in a crescent like shape around the cheesecake.
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