Champagne jelly cheesecake

Name: Champagne jelly cheesecake
Ingredients: 90g unsalted butter, softened, plus extra to grease; 90g plain flour; 45g caster sugar; 45g semolina; 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); 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 full recipe on www.deliciousmagazine.co.uk

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Ingredients

90g unsalted butter, softened, plus extra to grease
90g plain flour
45g caster sugar
45g semolina
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)
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