Dessert Recipes - Liquorice Cheesecake Recipe

Ingredients

• 200 g/7 oz/1 small packet of rich tea biscuits (cookies), crushed

• 75 g/3 oz/1/3 cup butter, melted

• 50 g/2 oz black liquorice sticks, chopped

• 150 ml/2/3 cup milk

• 15 ml/1 tbsp powdered gelatin

• 45 ml/3 tbsp water

• 350 g/12 oz/1 1/2 cups medium fat soft cheese

• 1 egg, separated

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 120 ml/4 fl oz/1/2 cup double (heavy) cream, whipped

• 1 red liquorice bootlace, cut into small pieces

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Method:

1. Mix the crushed biscuits into the butter, then press into the base of a 23 cm/9 in loose-bottomed flan tin (pie pan). Chill until firm.

2. Put the chopped black liquorice in a saucepan with the milk. Bring to the boil and simmer for 5 minutes, stirring occasionally.

3. Meanwhile, sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes. Stir into the hot liquorice mixture until completely dissolved. Leave to cool.

4. Pour into a blender or food processor and add the cheese. Blend until smooth. Put the egg yolk and sugar in one bowl and the egg white in another.

5. Whisk the egg white until stiff, then the yolk and sugar until thick and pale. Fold the egg yolk mixture, then the egg white into the cheese mixture.

6. Pour into the prepared flan case (pie shell) and chill until set. Decorate the top with whipped cream and the red liquorice pieces.