Classic Recipes

Prep Time:1 hr

Cook Time: 30 min

Serves: 6 -8

A rich, creamy cheesecake is paired beautifully in this recipe with light crumble and pickled celery for a divine taste experience. This simple to make recipe combines the great taste of Colliers mature cheddar with light and creamy cheesecake for a delicious dessert option.

Ingredients

250g Grated Collier’s Cheddar Cheese

Cheesecake

375g Cream Cheese
75g Sugar
15g Corn Flour
Cream all of the above in a food processor
1 Whole Egg
200m Double Cream
Pinch of Salt
Add all of the above to the 1st mixture after creaming

Shortbread Crumble

40g Softened Salted Butter
60g Flour
1 tbsp Corn Flour
Pinch of baking powder
30g Sugar
Pinch of good quality Sea Salt
¼ tsp Vanilla Extract
Combine all the ingredients together in a food mixer thoroughly until they start to crumb together but not brought together as a dough. Pour out onto a non-stick baking tray and bake at 150˚C for around half an hour or until slightly golden in appearance.

Pickled Celery

8 Sticks of Celery – peeled and cut into thin strips
250ml White Wine Vinegar
250g Caster Sugar
2 Star Anise
Bring to boil, add celery, remove from heat and allow to cool.

Instructions

1. Place the Cheesecake mixture into a cling film lined baking dish so that it is no shallower than 4cm. Cook in a preheated oven at 150˚C for approximately 20 minutes or until set.
2. When cooked remove from oven and return the mixture to the food processor and bowl you originally made it in. Add the Collier’s Cheddar Cheese and reprocess until smooth. Pour into a dish to set and allow to cool for at least 5-6 hours.

To serve

Scoop out portions of cheesecake with a hot spoon and garnish with some shortbread crumble and pickled celery.