Cheesecakes are a huge this in my family and everyone loves them so I wanted to make something a little different and use the cheese I was sent, so I thought id go with a jelly cheesecake. Please check the link at the bottom for ‘Rickettfieldcheese’
5.2oz (150g) ‘Rickettfield apricot cheese
4 gelatine leaves
125ml double cream
2.8oz (80g) sugar
9 apricots, peeled, pitted, chopped
14 oz (400g) sugar
4 gelatine leaves
Start by making the base, add the water, apricots and sugar to a large pan over a medium heat, bring to the boil and then simmer for 10-15 minutes and remove from the heat.
Place 4 gelatine leaves in a bowl of cold water to soak for 5 minutes, meanwhile crush all the apricots in the bottom of the pan with a potato masher then strain through a cheese cloth or muslin and discard the pulp (I save for making jam), place back on a low heat, remove the gelatine leaves from the water then squeeze out any excess liquid, stir these into the apricot mixture, once dissolved remove from the heat and its now time to decide if you want a big cheesecake or little ones……. I went with little ones so pour the jelly into glasses (about halfway up) then into the fridge for about 1-2 hours to set.
When they’ve set you can get on with the topping.
Put the last 4 gelatine leaves into the bowl of cold water, meanwhile in a large pan over a medium heat add the milk, double cream and sugar heat while stirring until its just about to boil, remove the gelatine, squeeze out any excess liquid and stir into the mixture until dissolved then stir in the apricot cheese.
Pour this into the glasses over the apricot base then into the fridge for 1-2 hours until set and enjoy!
This takes little cooking and if done in a big bowl, its sure to wow everyone!