Chamomile, Vanilla and Orange Scented Cheesecake
Makes 1 cake
Lightly grease and line a 20 cm springform cake tin with non-stick baking paper.
Preheat oven 150 degrees C.
200 gm butternut biscuits
100 gm melted butter
Place the biscuits in the bowl of a food processor and process to form a coarse crumb. Slowly add the melted butter and process until combined. Press the biscuit crumb into the base of the prepared cake tin and refrigerate for 30 minutes or until firm.
250 gm cream cheese, softened
395 gm sweetened condensed milk
4 egg yolks
200 ml pouring cream
¼ cup dried chamomile flowers
1 vanilla bean, split lengthwise and beans scrapped out
1 teaspoon of finely grated orange zest
In a small saucepan gently heat the pouring cream with the chamomile flowers and vanilla bean. Take off heat and allow to cool while flavours steep. Once cool strain and reserve the liquid.
Place the cream cheese, condensed milk and egg yolks in the bowl of a food processor and process until smooth. Add in the reserved cream and orange zest. Pulse to combine.
Pour mixture over the chilled base. Place in preheated oven and cook for approximately 50 minutes or until set.
NB : you want the centre to be slightly wobbly.
Turn off the oven and allow cheesecake to set in the oven while it cools down. Approximately 20 minutes. Remove from oven and refrigerate for a couple of hours or overnight.
250 gm mascarpone
½ cup icing mixture, sifted
200 ml thickened cream
1 teaspoon orange blossom water
Place the mascarpone, icing mixture, cream and orange blossom in a bowl of electric mixer and whisk until light and fluffy. Do not over mix as it will curdle.
Spoon over the top of the cheesecake to form mounds. Garnish as desired.
Tracy is a chef and culinary expert at Winning Appliances, she does freelance food styling and recipe development, you can find her on Instagram @tracyhirst_food