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Michelle's Citrus Cheesecake



  • 1.

    Combine egg yolks, sugar, rinds & juices in a heatproof bowl. Stir over a pan of simmering water for about 10 min until mixture thickens slightly & allow to cool.

  • 2.

    Crumb biscuits, transfer to a bowl & stir in butter. Press mixture in the base of a spring form pan & refrigerate for 20 mins.

  • 3.

    Sprinkle gelatine over boiling water, whisk until gelatine dissolves & cool for 5 mins.

  • 4.

    Beat cheese, cream & vanilla in a bowl with electric mixer until smooth and thick. Add citrus & gelatine mixtures & beat until combined.

  • 5.

    Beat egg whites in a small bowl until peaks are formed. Fold into cream cheese mixture, pour over biscuit base & smooth top.

  • 6.

    Cover & refrigerate for about 6 hours or over night.

  • 7.

    Top when set.

  • 8.

    Melt chocolate and spread over sheet of baking paper, sprinkle with pistachios & cool until firm. Cut into long strips and garnish cake.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Michelle's Citrus Cheesecake.


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