Jaboticaba Cheesecake
January 21, 2006 // 1 CommentJenny Tait won the cooking competition at the Wide Bay November 2005 meeting with this recipe.
INGREDIENTS
Jam
1 kg of Jaboticaba fruit and enough water to cover the fruit
2 cups of sugar
Juice of 1 lemon
Pastry Cases (enough for two blind cases)
2 cups wholemeal flour
4 oz butter
1 egg
1/2 cup sugar
Filling
2 packets of Philadelphia cream cheese
1 tin of condensed milk
Juice of 1 lime
1 tbspn gelatine, dissolved in 2 tbspn boiling water
1 cup Jaboticaba jam
METHOD
Jam
Boil Jaboticaba fruit in water until skins separate, and sieve – retain the juices. Reboil. Add juice of lemon and gradually add sugar while stirring. Simmer until thickened, and put into a jar while hot.
Pastry Cases
Melt butter and sugar together in microwave for 1 minute. Beat in 1 egg. Add flour and mix with a fork, until crumbly. Halve the mixture. Press into two flan tins. bake in med-hot oven until brown.
Filling
Beat cream cheese until smooth. Add condensed milk – continue beating. Add lime juice – continue beating. Add Jaboticaba jam – continue beating. Add gelatine mixture and beat quickly until it thickens. Divide and pour into the two cooled pastry cases. Decorate with drizzled jam.
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