Berry Cheesecake

3/4 cup cream cheese
3/4 cup heavy cream
1/4 cup sour cream
2 x egg yolks
1 x vanilla bean(s)
3 tbsp. powdered sugar
1 x lemon(s)
16 x butter biscuits
3 tbsp. butter
pinch of salt
1 1/4 cup mixed berries
1 tsp. rum

Stir the cream cheese, cream, sour cream and powdered sugar into a smooth mixture. Stir in the salt, grated lemon rind, juice of half the lemon and scraped-out vanilla bean. Add the egg yolks and stir until smooth. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Crumble the biscuits and mix together with the melted butter. Divide the mixture into 4 glasses and press down a little. Spoon the cheesecake mousse into the glasses, scatter the berries on top and drizzle with a little rum.

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