Cheesecake

Ingredients:
75g Digestive Biscuits
40g Butter
25g Demerara Sugar
Trennwax®
1kg Macphie Panna Cotta  
600g Cream Cheese
80g Icing Sugar
Juice and zest of 1 lemon
Fresh fruit
Jelly Glaze
Mango ku:li™

Method:
Lightly grease a 9” loose-bottomed round cake tin with Trennwax®
Put the digestive biscuits into a polythene bag and crush with a rolling pin. Melt the butter in a medium pan; add the crushed biscuits and demerara sugar
Mix well, spread over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set whilst mixing the cheesecake

To make the cheesecake: Beat cream cheese and icing sugar together. Add lemon juice and zest
Pour Panna Cotta into a saucepan and gently heat to 85-90ºC, stirring continuously. Allow to cool slightly
Mix in the cream cheese mixture until smooth
Pour onto biscuit base and gently level the surface with a spatula
Chill for approximately 2 hrs until set. Run a small palette knife around the edge of the tin to loosen the cheesecake then push the base up through the cake tin
Top with fresh mango and jelly glaze if required
Decorate the plate with Mango ku:li™ and a sprig of mint

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