Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
INGREDIENTS
Base
125g butter, melted
3 cups vanilla biscuit crumbs
Filling
100g cream cheese
1 litre cream
3 Tbsp icing sugar
Bakels white chocolatetruffle mix, to taste
3 desertspoons of gelatine
pistachio nuts, to taste
dried apricots, to taste
METHOD
Base
Mix ingredients together and press into a normal-sized cake tin and set in fridge
Filling
Warm the cream cheese and beat until it loosens up. Add cream and beat till smooth.
Add icing sugar and white chocolate truffle mixture and mix again.
Dissolve gelatine in boiling water and add to cheesecake mixture. Beat again until it is the consistency of whipped cream.
Fold through as many pistachio nuts and apricots as you like.
Pour into the base and let set overnight.
Requested by Heather Gordon, of Milton.
Provided by Waihola Cafe and Bar.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it
