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Sabotajnik cheesecake by Richard Toix

Sabotajnik cheesecake by Richard Toix

Sabotajnik cheesecake recipe


DessertServes 4-6

 For the biscuit base:

200g of Petit Lu biscuits

200g of softened butter

 

Warm the softened butter in a pan and mix with the biscuits.

Spread the mixture onto the bottom of a tin and put in a cool place

 

For the cheesecake topping:

700g Philadelphia cheese

500g of double cream

200g of sugar

85g packet jelly (flavour of your choice)

2 teaspoons of gelatine

1 cup boiling water

 

Whisk the cheese, cream and sugar together and pour onto the biscuit base

Put it in the fridge to set

For the jelly topping, mix the packet of jelly with one cup of boiling water ( or as per the packet instructions) and add two teaspoons of gelatine. When the jelly is cool and the cream on the cheesecake is set pour it on top of the topping and put back in the fridge to set.

Decorate with a little fruit of your choice.

 

Originally published in Living Poitou-Charentes magazine

Find Richard Toix at: 

Passions et Gourmandises                                                                                                         

6 rue du Square 86280                                                                                                                             

Saint-Benoit                                                                                                                                                      

05 49 61 03 99

www.passionsetgourmandises.com