Liquorice - cheesecake

Liquorice - cheesecake

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
100g plain sweet biscuits
80g unsalted butter

Colour topping

Quantity Ingredient
12 liquorice wheels

White topping

Quantity Ingredient
300g cream cheese
250g mascarpone
150g caster sugar
1/4 teaspoon liquorice powder
4 eggs

Method

  1. To make the biscuit base, crush the biscuits into very small pieces and put into a mixing bowl. Melt the butter and mix into the crushed biscuits. Line a small baking tin with baking paper and spread the biscuits over the base of the tin. Refrigerate for at least 1 hour.
  2. To make the white topping, preheat oven to 160°C. Combine the cream cheese, mascarpone, sugar, liquorice powder and eggs using an electric mixer. Pour over the biscuit base and then bake for 50 minutes. Remove from the oven and allow to cool completel
  3. Arrange the liquorice on the upper part of the cheesecake base (you will need to trim them to shape).
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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