Almond And Sultana Cheesecakes
|Amaretti di saronno biscuits||12|
|Egg white||1 Medium, beaten|
|Skimmed milk soft cheese||8 Ounce (225 Gram)|
|Almond essence||1⁄2 Teaspoon (Extract)|
|Finely grated lime rind||1⁄2 Teaspoon|
|Ground almonds||1 Ounce (25 Gram)|
|Caster sugar||1 Ounce (25 Gram, Superfine)|
|Sultanas||2 Ounce (60 Gram)|
|Powdered gelatin||2 Teaspoon|
|Boiling water||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Toasted flaked almonds||1 Ounce (25 Gram Slivered)|
|Lime rind strip||2|
1)Preheat oven to 180 degrees C or 350 degrees F or Gas Mark 4.
2)Take biscuits in a plastic bag and seal it. Crush the biscuits using a rolling pin.
3)Take poached egg rings or non stick pastry rings of size 3 ½ inches place them on a baking parchment lined cookie sheet or pastry sheet.
4)Place equal quantities of biscuit mixture in each of the rings and press down. Bake at 350 degrees F for 10 minutes.
5)In a bowl, mix together soft cheese, ground almonds, almond essence, sugar, sultanas and lime rind.
6)In another bowl, bring water to boil and dissolve gelatin in it. Stir in lime juice and fold into the cheese mixture.
7)Spoon this over the crushed biscuit bases. Smoothen the tops and chill for 60 minutes.
8)Using a palette knife, gently ease the cheesecakes from the rings and transfer onto serving plates.
9)Garnish with lime rind, toasted almonds and serve as dessert.