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Ingredients:
10 gingernut biscuits
25g brown sugar
50g Anchor Butter, melted
250g Country Goodness Cream Cheese
60g Kapiti Kahurangi Creamy Blue Cheese
100g caster sugar
1 egg, size 7
125ml Anchor Fresh Cream, whipped
1½ tbsp cornflour
Method:
Pre-heat the oven to 200C.
Place 6 small 75mm steel rings, or 1 large 240mm steel ring, on a baking tray. Line the botton of each ring with non-stick baking paper.
Crush the biscuits into fine crumbs, add the brown sugar and melted Anchor Butter and mix well.
Evenly spoon the mixture into the rings and press lightly to compact the base.
Meanwhile, cream the sugar and Kapiti Kahurangi Creamy Blue Cheese together until light and fluffy.
Beat in the Country Goodness Cream Cheese and egg. Sieve in the cornflour and fold in the whipped Anchor Fresh Cream.
Evenly divide the mixture between the rings and place into the oven for 25-30 minutes or until set.
Remove from the oven to cool completely. Once cooled, take a sharp knife and run it around the inside of the ring to remove the cheesecake.
Arrange nicely and serve with the compote and a nice serving of vanilla whipped cream or Kapiti Gingernut Ice Cream.
Mulled Cherry Compote
150g fresh cherries
125ml Cabernet Sauvignon
50g brown sugar
½ cinnamon stick
2 star anise
3 strips orange zest
Method:
Cut the cherries in half and remove the stones. In a small pot bring the wine, sugar, cinnamon stick, star anise and orange peel to the boil.
Drop in the cherries and reduce the heat to a gentle simmer.
Cook for 5 minutes before straining through a fine sieve.
Pour the liquid back into the pot along with the cinnamon stick, orange peel and star anise.
Put the cherries on a plate and place in the fridge.
Place the pot over a high heat for 5 minutes or until the liquid has reduced to a thick syrup.
Cool the syrup down in the fridge and then pour the liquid back over the cherries to marinate.
Produces: 6 Servings
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