Buttermilk cheesecake
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 6 to 8 |
| Cook's Tips: | Fresh raspberries, granadilla, guavas and other soft fruits can be used instead of strawberries. Measure the amount of gelatine exactly for a perfect result. |
| Serving Suggestion: | Slice the cake using a knife dipped in hot water. |
| Prep Time: | 35 minutes |
Ingredients
- 4 shortbread biscuits
- 50 g unsalted butter, melted
- 85 ml cold water
- 5 tsp gelatine powder
- 750 g cream cheese
- 1 1/2 cups buttermilk
- 250ml castor sugar, plus extra for dipping the pastry shapes
- A few drops vanilla extract
- zest of a lemon, finely grated
- 250 ml fresh Ayrshire cream
- 250 g fresh strawberries
- lemon juice to taste
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Cooking Instructions
- Break up the biscuits and process them to fine crumbs in a food processor (or crush them with a rolling pin). Place in a bowl, add the soft butter, and stir well to combine.
- Butter the base of a non-stick 24cm spring-form cake tin, cover with cling film, and butter again. Tuck the edges of the cling film under the base, and place it in its ring.
- Press the biscuit mixture evenly onto the base of the tin and refrigerate while you make the filling.
- Put 80ml of water in a little heat-proof bowl and sprinkle 4 tsp of gelatine powder on top. Set aside for a few minutes to sponge. Place the bowl in a pot of simmering water (the water should come half-way up the sides) and stir occasionally as the gelatine melts. When the liquid is clear, remove the bowl and set aside to cool for a few minutes.
- Put the cream cheese and half of the buttermilk into a large bowl and, using a whisk, beat until quite smooth. Beat in the remaining buttermilk, the 250ml of castor sugar, the vanilla extract and the lemon zest. In a separate bowl, whisk the cream until thick and soft. Gently fold the cream into the cream cheese and buttermilk mixture.
- Strain the warm gelatine into the bowl and mix well. Pour the mixture over the crumb crust and refrigerate for 2 to 3 hours, or until firm.
- Now make the topping. Sponge and melt the remaining gelatine powder and water, as described above. Put the strawberries in a liquidiser, add a few extra tablespoons of castor sugar (depending on the sweetness of your strawberries) and blitz to a purée.
- Measure out a cup (250ml) of this purée and to it add a few drops of lemon juice. Strain the warm gelatine into the purée, stir well and pour it evenly over the top of the cake. Refrigerate until set.
- Warm the sides of the tin with a hot dishcloth and release the cake. Slide a palette knife between the crust and the cling film, turning the cake as you go, and then slide the cake onto a platter.
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