Sweet Fruit Cheescake

Ingredients:
9oz Cream Cheese
3 Eggs (separated)
6 Leaves of Gelatine, soaked in cold water
1 Pint Cream, softly whipped
4oz Caster Sugar
1 Large Packet Digestive Biscuits
4oz Melted Butter
8oz Fruit Puree (or 1lb of fresh fruit).
Use apples, raspberries or strawberries etc

Method:
1. Make the base for the cheesecake. Bash the biscuits in a large bowl until a fine crumb. Add the butter and stir together. Place in a lined cake tin and press to make the base even. Leave in the fridge to set for an hour or so.

2. Meanwhile, prepare your selected fruit and put in a saucepan with 1 - 2 tablespoons of water. Cover and stew over a low heat until all the fruit is soft. Remove from the heat and pass through a fine sieve to remove all the seeds etc. Cool the puree; you will need about 8oz of the cold fruit puree for this recipe.

3. Remove the gelatine from the water and place in a microwavable dish. Heat on medium for about 45 seconds until the gelatine has turned to liquid and contains no lumps. It should not be too hot.

4. To make the cheese filling (in a large bowl) slacken the cream cheese by beating with a wooden spoon. Add the sugar and egg yolk and continue to beat until smooth. Fold in the lightly whipped cream and the warm gelatine mixture followed by the cold fruit puree.

5. Pour all this mixture over the biscuit base and then return to the fridge to set. This should take 3 – 4 hours.

6. Serve with a small amount of fruit puree or fruit compote or alternatively a similar flavour sorbet.

Recipe supplied by Fayrer Garden House Hotel,
Tel: 015394 88195
www.restaurant-at-fayrergarden.com