Pure Peppermint cheesecake with Moroccan mint tea glaze

Methods and Directions

• Beat the cream cheese, castor sugar and yolk until smooth, scraping down the sides as you go.
• Soften leaf gelatin in cold water while 50ml of cream heats in a pan.
• Add the softened gelatin minus all water to the hot cream
• Remove from stove and mix together.
• Mix the gelatin into the cream cheese mixture.
• Whisk the strained 150ml of cream to a soft peak and fold into cream cheese.
• Whisk the egg whites with the sugar until soft peak and fold into cream cheese.
• Pour into a acetate lined 4cm diameter round mould with a honey sponge base.
• Leave in refrigerator to set.
• Once set, glaze with Dilmah Moroccan Mint tea jelly.

• Add the softened gelatin to the cup of tea and mix thoroughly until all the gelatin has dissolved. Use to glaze cheesecakes once it has come to room temperature.

• Whisk together eggs yolks, honey and oil.
• In another bowl, whisk egg whites and caster sugar to a soft peak.
• Fold the yolk mix into the whites.
• Fold the sifted flour in last.
• Spread evenly over a 40cm by 60cm lined baking tray.
• Bake at 230°C for 7 minutes.