Champagne jelly cheesecake - delicious. magazine

Name: Champagne jelly cheesecake - delicious. magazine
Ingredients: For the shortbread base; 90g unsalted butter, softened, plus extra to grease; 90g plain flour; 45g caster sugar; 45g semolina; For the filling; 200g white chocolate, chopped, plus extra to serve; 500g full-fat cream cheese, at room temperature (we used Philadelphia; see Know How); 180g mascarpone, at room temperature; 250ml double cream, chilled; 70g Scottish heather honey (see Know How); For the champagne jelly topping; 3 gelatine leaves; 300ml champagne or sparkling wine; 3 tbsp caster sugar; 1-2 tbsp elderflower cordial (optional); Pieces of edible silver leaf to decorate (optional); You’ll also need; 20cm springform or loose-bottomed cake tin, greased and the base lined

www.deliciousmagazine.co.uk

This chic Champagne jelly cheesecake was made for special occasions. A creamy filling is topped with sparkling jelly and edible silver leaf.

View Original

Share this recipe:

Ingredients

For the shortbread base
90g unsalted butter, softened, plus extra to grease
90g plain flour
45g caster sugar
45g semolina
For the filling
200g white chocolate, chopped, plus extra to serve
500g full-fat cream cheese, at room temperature (we used Philadelphia; see Know How)
180g mascarpone, at room temperature
250ml double cream, chilled
70g Scottish heather honey (see Know How)
For the champagne jelly topping
3 gelatine leaves
300ml champagne or sparkling wine
3 tbsp caster sugar
1-2 tbsp elderflower cordial (optional)
Pieces of edible silver leaf to decorate (optional)
You’ll also need
20cm springform or loose-bottomed cake tin, greased and the base lined