Ispahan Ombre Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time:
- 200g/7ozs. shortbread cookies
- 75g/2.7ozs. butter, melted
Layer 1
- 2x titanium gelatine leaves
- 75ml/2.7ozs. cream
- 250g/8.8ozs. raspberry puree
- 100g/3.5ozs. cream cheese, softened
- 50g/1.7ozs. sugar
Layer 2
- 2x titanium gelatine leaves
- 75g/2.7ozs. raspberry puree
- 200g/7ozs. cream cheese, softened
- 100ml/3.5ozs. cream
- 50g/1.7ozs. sugar
Layer 3
- 2x titanium gelatine leaves
- 75ml/2.7ozs cream
- 200ml/7ozs lychee puree (blend 125g tinned lychees and 75ml lychee syrup from tin until smoothish)
- 200g/7ozs. cream cheese, softened
To decorate
- Fresh lychees, raspberries, redcurrants and white chocolate triangles
Note I used 2 titanium gelatine leaves per layer and this gave the cheesecake a lovely panna cotta and wobbly texture. Use 3 if you want your cheesecake firmer. To make the raspberry puree, use 500g/1.1lbs frozen raspberries and press through a sieve with a large spoon discarding the pips.
Step 1 - Line a 20cm/8inch springform tin on the base and spray the sides with oil spray. Break up the biscuits and blend with the melted butter and press into the bottom. Place in the freezer for 10 minutes while you make the first layer.
Step 2 - Place the layer 1 gelatine leaves in cold water for 3 minutes or so and then squeeze dry. Heat the cream (30 seconds in the microwave will do) and then stir the gelatine leaves into the cream. Set aside. Place the raspberry puree, cream cheese and sugar in a food processor and blend until smooth. Then add the gelatine cream mixture and process again. Spoon into the prepared tin and allow to set firm.
Step 3 - Make the second layer. Repeat process with gelatine leaves and cream and then puree the raspberry puree, cream cheese and sugar and then add the gelatine cream. Spoon on top of the previous layer-this will be a pale pink. Allow to set completely. Then make the third layer with the same method but using the lychee instead of raspberry. Allow to set completely. Top with fresh raspberries, lychees, redcurrants and thin white chocolate triangles.