Jubilee cheesecake - delicious. magazine

Name: Jubilee 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 Dubonnet jelly topping; 3 gelatine leaves (platinum grade); 200ml Dubonnet; 4 tbsp caster sugar; 2 tbsp gin; 1 tbsp grenadine; 3-4 dashes orange or lemon bitters (optional); Fresh raspberries to serve (optional); You’ll also need; 20cm springform or loose-bottomed cake tin, greased and the base lined

www.deliciousmagazine.co.uk

Our stunning Jubilee cheesecake recipe gives a nod to Her Majesty’s favourite cocktail with its Dubonnet and gin jelly topping.

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 Dubonnet jelly topping
3 gelatine leaves (platinum grade)
200ml Dubonnet
4 tbsp caster sugar
2 tbsp gin
1 tbsp grenadine
3-4 dashes orange or lemon bitters (optional)
Fresh raspberries to serve (optional)
You’ll also need
20cm springform or loose-bottomed cake tin, greased and the base lined