Lemon Cheesecake by Granite Park in Aberdeen
Granite Park is an award winning restaurant situated within the heart of the Granite City. Located within a beautiful granite old town house, Granite Park offers modern Scottish cuisine using the best of fresh, quality locally sourced ingredients married with a generous pinch of passion, drive and an aim to please.
The contemporary setting allows guests time to relax, while carefully arranged ingredients are prepared to create the perfect portion.
Ingredients:
800g Philadelphia cheese
150g melted white chocolate
500g whipped double cream
Zest of 1 lemon
1 packet of digestive biscuits
3 gelatine sheets
300g castor sugar
300ml lemon juice
50g egg white
60ml water
50ml blood orange juice
2g agar agar
Method:
- To make the cheesecake mixture, add the Philadelphia, white chocolate and lemon zest to a electric mixer until smooth.
- Remove the mixture from the mixer and then fold in cream.
- For the base, place the biscuits into a food processor and allow to blitz for 3 minutes until it resembles wet sand.
- Place base into a rectangular mould and cover with cheesecake mix leaving a 5mm gap at the top of the mould to allow space for jelly.
- For the lemon jelly, place 150g of sugar and 250ml lemon juice in a pan and bring to the boil. Bloom gelatine in cold water, then place the gelatine into hot lemon juice and allow to cool to 8 degrees before pouring into cheesecake mould.
- To make the Italian meringue add the egg white to an electric mixer and whisk until soft peaks form. Bring 100g sugar and the water to 121 degrees, then slowly pour the syrup into the mixer (while on high speed). Allow to cool before placing in piping bag and piping out small tear drop shaped meringues, place into oven at 100°c and allow to dry out for 4 hours.
- For the citrus gel add the blood orange juice, 2g agar agar, 50ml lemon juice and 50g of sugar into a pan and bring to the boil, remove from heat and cool in fridge till set.
- Take out the set citrus gel and stick blend with 10ml of olive oil until it becomes glossy and consistent, pass through a sieve and place into a piping bag.
To serve take inspirations from the photo.
In association with Taste Communications.
www.tastecommunications.co.uk
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