By: ROSEMARY LADLE
Having lived in Portugal for more than five years, multifaceted Rosemary Ladle is carving out a name for herself as a kitchen whiz. Between designing recipes and testing them, she is also a talented seamstress.
I AM a huge fan of cheesecakes, especially of the baked variety, but sometimes I do not always have the time for the ‘watching and waiting’ that is required to achieve perfection.
I have had my disasters. I admit to ‘over-doing’ it on more than one occasion and a cheesy, fruity or chocolate omelette is not to my taste! It is for this reason that I have submitted this
With a little effort before lunch it will be ready to serve by suppertime.
• 200g digestive biscuits
• 40g butter
• 4 x 200g cream cheese
• 200g caster sugar
• 1 x pack mango or tropical fruit jelly
• 1 x 400g tin mango puree
1. Crush the biscuits in a plastic bag with a rolling pin or in a food processor.
2. Melt the butter in a large saucepan and add the biscuit crumbs. Stir until evenly combined.
3. Spread the crumb mix into a 23cm spring-form cake tin. Using the back of a spoon, press evenly to form a base.
4. Chill the biscuit base in the fridge for an hour or so.
5. Make up the jelly mix to 250ml with boiling water, stirring until it has dissolved and then chill in the fridge until it has the consistency of unbeaten egg white.
6. In the meantime, beat the cream cheese and caster sugar together in a large bowl.
7. Take 150g of the mango puree and stir into the cooled jelly. Gradually beat this into the cream cheese and sugar.
8. Spoon the smooth filling onto the biscuit base and chill again until set.
9. Spread the remaining mango puree over the top of the cake and chill for a further half an hour or so.
Pork fillet, mussels, medium/dry white wine, plum tomatoes, red pepper and fresh parsley and basil.