Recipe: lemon cheesecake with hibiscus granita

PUBLISHED: 17:27 07 October 2016

Richard Young

Sheene Mill cheescake

sheene mill

Ingredients (for 8)

Cheesecake:

1 can condensed milk

300g cream cheese

6 tbsp lemon curd

Juice and zest of one lemon

1 leaf gelatine

Crumb:

50g Toasted pine nuts

200g Digestive biscuits

20g demerara sugar

50g brown butter

Hibiscus granita:

Juice of one orange

Juice of one lemon

500g water

30g hibiscus flowers

75g caster sugar

2 leaves gelatine

Method

Cheesecake

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.

Crumb

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.

Granita

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.

Serve

Recipe from Sheene Mill, Melbourn

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