Jubilee cheesecake

Name: Jubilee 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 (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 full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at 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 (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