Ingredients
Directions
Serves 8
Pre-heat oven to 180 ºC.
To make the crust, put the biscuits into a food processor and grind till fine, add the melted butter and blend together. Press the mixture evenly in a 20 cm springform tin.
Blend the cheese and cream until smooth, add lemon juice, eggs, sugar and toffee and blend together. Pour onto the biscuit base. Bake for 45 minutes or until set and golden brown. When cool, chill and remove cheesecake from the tin.
To make toffee, boil the sealed 850 ml tins of sweet and condensed milk in water covered completely at all times for 3 hours then leave to cool.
serving and consuming
Pairing Cream with food
The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.
It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.
Cream fast facts
Analytic data
- Alcoholic content between 15,5 & 22% vol.
- Sugar 115 - 140 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
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