Prep Time:1 hr
Cook Time: 30 min
Serves: 6 -8
A rich, creamy cheesecake is paired beautifully in this recipe with light crumble and pickled celery for a divine taste experience. This simple to make recipe combines the great taste of Colliers mature cheddar with light and creamy cheesecake for a delicious dessert option.
250g Grated Collier’s Cheddar Cheese
375g Cream Cheese
15g Corn Flour
Cream all of the above in a food processor
1 Whole Egg
200m Double Cream
Pinch of Salt
Add all of the above to the 1st mixture after creaming
40g Softened Salted Butter
1 tbsp Corn Flour
Pinch of baking powder
Pinch of good quality Sea Salt
¼ tsp Vanilla Extract
Combine all the ingredients together in a food mixer thoroughly until they start to crumb together but not brought together as a dough. Pour out onto a non-stick baking tray and bake at 150˚C for around half an hour or until slightly golden in appearance.
8 Sticks of Celery – peeled and cut into thin strips
250ml White Wine Vinegar
250g Caster Sugar
2 Star Anise
Bring to boil, add celery, remove from heat and allow to cool.
Scoop out portions of cheesecake with a hot spoon and garnish with some shortbread crumble and pickled celery.