Sig's prawn cheesecake

Source : Grease A Loose-bottomed Springform10-12 Inch 25-30 Cm Cake Tin Or 8-10 Individual Mould Rings Mix The Melted Vutter With The Finely Crushed Waterbiscu...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 8, 2022

Step:

  1. Grease a loose-bottomed springform10-12 inch (25-30 cm) cake tin or 8-10 individual mould rings,

    Sig's prawn cheesecake recipe step 1 photo
  2. Mix the melted vutter with the finely crushed waterbiscuits and parsley.Spoon mixture into either the cake tin or the rings that have been placed on grease proof paper,and press firmly over the base,Chill in refrigerator whilst,making the filling.

    Sig's prawn cheesecake recipe step 2 photo
  3. Spfinkle the gelantine over the water in a small heatproof bowl until spongy.stand the bowl in hot water and leave until gelantine has dissolved set aside to slightly cool

    Sig's prawn cheesecake recipe step 3 photo
  4. Beat the cheese for filling in a bowl until soft, beat in the lemon rind and juice, egg yolks,tomato puree and sour cream,stir in tbe gelatine,season with salt and pepper to taste.Leave the mixture until point of setting.

    Sig's prawn cheesecake recipe step 4 photo
  5. Whisk the egg whites until stiff,using a large metal spoon fold lightly but thoroughly into cheese mixture.Add chopped prawn and stir in well

    Sig's prawn cheesecake recipe step 5 photo
  6. Turn the mixture into tin or moulds,chill for at least 3-4 hours in refrigerator until set,

    Sig's prawn cheesecake recipe step 6 photo
  7. Run a round bladed knife around the sides of cheese cake in tin, or push the little cheesecakes from bottom end very gently upwards through mould to release it,put onto serving plate.

  8. Beat the cheese for finish with mayonnaise parsley and lemon juice until smooth, garnish your cake with cheese mayo and prawns. Sprinkle over a little paprika if you like.

    Sig's prawn cheesecake recipe step 8 photo

Ingredients

  1. base
  2. 100 grams salted butter
  3. 175 grams water biscuits crushed
  4. 3 tbsp choppwd fresh parsley
  5. 1 pinch each salt and.pepper
  6. filling
  7. 2 sachets each 15 grams powered gelatine
  8. 6 tbsp water
  9. 450 grams full fat soft cheese
  10. 1 lemon,grated rind,only
  11. 2 tbsp lemon juice
  12. 1 tbsp sundried tomato puree
  13. 4 eggs, separated
  14. 284 ml carton sour cream
  15. 175 grams cooked tiger prawns (defrost and drain if frozen)
  16. finish
  17. 175 grams full fat soft cheese,
  18. 3 tbsp thick mayonnaise
  19. 3 tbsp chopped parsley
  20. 1/2 lemon juice only
  21. 8 whole cooked prawns or langustines,,to garnish

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