1 stick (8 Tbsp)100 g butter or margarine
175 g water biscuits, finely crushed
2 tbsps chopped fresh parsley
salt
freshly ground black pepper
175 g water biscuits, finely crushed
2 tbsps chopped fresh parsley
salt
freshly ground black pepper
for the filling
450 g full fat soft cheese
4 eggs, separated
1 garlic clove, peeled and crushed
salt
freshly ground black pepper
300 ml double or whipping cream
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh basil
1 bunch Watercress (salad cress)
4 spring onions, chopped
30 g powdered gelatine
8 tbsps water
6 tbsps chopped fresh parsley
4 eggs, separated
1 garlic clove, peeled and crushed
salt
freshly ground black pepper
300 ml double or whipping cream
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh basil
1 bunch Watercress (salad cress)
4 spring onions, chopped
30 g powdered gelatine
8 tbsps water
6 tbsps chopped fresh parsley
for the topping
8 spring onions
175 g full fat soft cheese
3 tbsp thick mayonnaise
small Watercress (salad cress) sprigs
175 g full fat soft cheese
3 tbsp thick mayonnaise
small Watercress (salad cress) sprigs
method
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the water biscuit crumbs with the parsley and salt and pepper to taste.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, garlic and salt and pepper to taste.
4. Put the cream into the blender goblet with the tarragon, basil and watercress leaves and blend until smooth.
5. Beat the herbed cream into the cheese mixture, together with the chopped spring onions.
6. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
8. Spoon half the cheese mixture into the prepared tin and shake the tin gently to level the surface. Sprinkle over the chopped parsley, then top with the remaining cheese mixture and smooth the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Meanwhile make spring onion 'water lilies' for the garnish: trim the bulb end of each spring onion so that it is about 6 cm/1 1/2 inches long. Using a sharp knife or kitchen scissors, cut down the spring onion at regular intervals to within 2 cm/3/4 inch of the base.
11. Put the onions into a bowl of iced water and leave on one side until the onion 'water lilies' open out.
12. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
13. For the topping, soften the cheese and beat in the mayonnaise. Pipe the cheese mixture decoratively on top of the cheesecake.
14. Garnish with the spring onion water lilies and small sprigs of watercress.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, garlic and salt and pepper to taste.
4. Put the cream into the blender goblet with the tarragon, basil and watercress leaves and blend until smooth.
5. Beat the herbed cream into the cheese mixture, together with the chopped spring onions.
6. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
8. Spoon half the cheese mixture into the prepared tin and shake the tin gently to level the surface. Sprinkle over the chopped parsley, then top with the remaining cheese mixture and smooth the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Meanwhile make spring onion 'water lilies' for the garnish: trim the bulb end of each spring onion so that it is about 6 cm/1 1/2 inches long. Using a sharp knife or kitchen scissors, cut down the spring onion at regular intervals to within 2 cm/3/4 inch of the base.
11. Put the onions into a bowl of iced water and leave on one side until the onion 'water lilies' open out.
12. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
13. For the topping, soften the cheese and beat in the mayonnaise. Pipe the cheese mixture decoratively on top of the cheesecake.
14. Garnish with the spring onion water lilies and small sprigs of watercress.
serving amount
serves 10 - 12
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