Recipe: lemon cheesecake with hibiscus granita
PUBLISHED: 17:27 07 October 2016
This delicious lemon cheesecake with hibiscus granita recipe from Sheene Mill, Melbourn is a delicious treat to serve at any occassion
Ingredients (for 8)
1 can condensed milk
300g cream cheese
6 tbsp lemon curd
Juice and zest of one lemon
1 leaf gelatine
50g Toasted pine nuts
200g Digestive biscuits
20g demerara sugar
50g brown butter
Juice of one orange
Juice of one lemon
30g hibiscus flowers
75g caster sugar
2 leaves gelatine
Combine all the ingredients apart from the gelatine in a mixing bowl, whisk together until smooth. Meanwhile warm the soaked gelatine in a little lemon juice then add to the cream cheese mixture. Set in the fridge until needed.
Lightly toast the pine nuts in brown butter until golden. Reserve the remaining butter to fold through the crumb.
Finely blend the biscuits then add the brown sugar and chopped pine nuts.
Combine the sugar, water and citrus juice in a saucepan and simmer for five minutes. Take off the heat, add the hibiscus flowers and infuse overnight.
Pass the mixture through a fine sieve, add the soaked gelatine warmed in a little of the mix, set in a container in the freezer overnight.
Recipe from Sheene Mill, Melbourn
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