Crust
500g Turkish Semolina Biscuits or other dry plain biscuit
100g of Butter
50g Caster Sugar
1 teaspoon Cinnamon
1/2 teaspoon each nutmeg and allspice
Crush biscuits until a fine crumb and then combine with other ingredients. Press into a lined springform tin and bake at 180c for 5 minutes. Set aside to cool completely.
Cheesecake
600g Labneh
11/2 teaspoon rosewater
2/3 cup of caster sugar
2 teaspoon of gelatin dissolved in 2 tablespoons of water
Whip ingredients together until smooth. Pour over biscuit base. Place in fridge until needed.
Baklava
250g each or roasted pistachios and pecans ground into a rough mix. Mix together with syrup and spoon onto the cheesecake.
Syrup
220g (1 cup) caster sugar120g (1/3 cup) honey
60ml (1/4 cup) lemon juice
4 wide strips lemon zest
9 cloves
To make syrup, combine the sugar,
honey, lemon juice and zest, cloves and 180ml (3/4 cup) water in a
saucepan. Bring to the boil over high heat, stirring until sugar
dissolves. Reduce heat to medium and simmer for 3 minutes, then set
aside to cool.
Place completed cheesecake in the fridge overnight to set.
Place completed cheesecake in the fridge overnight to set.
*Depending on the severity of an individuals lactose intolerance, many can still eat yogurt. As the base for the filling is a cheese made from yogurt lactose intolerant people may be able to eat this cake.
No comments:
Post a Comment
fragiletiger@hotmail.com