As promised in the October edition of our monthly newsletter, Saint Hood, here’s our recipe for the best cheesecake, ever!
For more exclusive recipes, plus news about the restaurant and other musings, sign up to receive Saint Hood straight to your inbox here.
THE BEST CHEESECAKE, EVER
100g digestive biscuits
500g cream cheese
200g passion fruit juice, reduced down to yield 50g
1. Preheat the oven to 120˚C. Put the biscuits in a food processor and blend until they’re a coarse, pebble-like consistency. Melt the butter and combine with the biscuit crumbs in a bowl, stirring to coat. Spread on a baking sheet and bake for 3 hours, stirring every ½ hour, until golden brown; set aside. Increase the oven temperature to 150˚C.
2. Put the remaining ingredients in a Thermomix; blend until smooth (if you don’t own a Thermomix, a bar blender will work just fine).
3. Pour into a tray set in a bain marie and bake for around 30 minutes, until the eggs have set.
4. Refrigerate until cool, then blend again in the Thermomix until silky smooth. Divide between 8 plates, sprinkle with the biscuit crumb and serve.