Cheesecake with rosella coulis*
- 200g plain, sweet biscuits (e.g. Digestive biscuits)
- 100g butter
- 200g white chocolate
- 250g cream cheese
- 250g mascarpone cheese
- 50ml cream
- a handful of rosella calyces
- 150ml water
- 100g sugar
- 2 tbsp. powdered gelatine
- Crush the biscuits finely, by putting them in a plastic bag and smashing them with a rolling pin.
- Melt the butter, add the biscuit crumbs and mix well.
- Pour the mixture into a springform pan (spray the tin with oil or line with baking paper). Press the biscuit mixture over the base with the back of a spoon.
- Cool while preparing the rest of the recipe.
- Whisk the cream cheese and sugar until the mixture is homogeneous.
- Add the mascarpone cheese.
- Melt the white chocolate and add to the mixture.
- Pour the mixture onto the biscuit-base. Smooth the surface and put back in the fridge.
- Meanwhile, prepare your rosella coulis. Infuse the rosella calyces in 15cl of hot water. Let it rest.
- Add the rosella brew and the sugar to a saucepan and bring to a boil. Add 2 tablespoons of gelatine. Let cook for about 5 minutes then turn off the heat.
- Let the rosella coulis cool for 15 min. You’ll get a kind of jelly.
- Remove the cheesecake from the refrigerator and pour the rosella coulis on top.
- Refrigerate for another minimum 2h... and serve very cold! Use a knife dipped in hot water to cut your cheesecake.
(*coulis is French for a thick sauce)
Translated from http://www.afro-cooking.com/pimante/