Preheat the oven to 180°C/350°F/Gas mark 4.
Grease a 20cm/8in flan ring, and line with a
sheet of aluminum foil.
Make the shortbread
mixture by using a wooden spoon to cream the
butter with 50g/2oz sugar until smooth. Stir in
the flour and knead the mixture until smooth.
Press the shortbread mixture into the base of
the prepared flan ring. Bake in the oven for 18 to 20 minutes, then cool in the
ring.
Beat the cheese with a wooden spoon until
smooth, then gradually whisk in the yogurt,
25g/1oz sugar and the mint-flavored liqueur.
Place the water in a bowl and sprinkle in the
gelatin. Stand the bowl over a saucepan of hot
water and heat gently until dissolved. Leave to
cool slightly, then stir into the cheese
mixture.
Whisk the egg white until stiff, then
fold into the cheesecake mixture. Pour the
mixture over the shortbread base.
Open freeze
for at least 8 hours. About 1 hour before serving, remove the
cheesecake from the freezer and place on a serving plate.
Place the remaining sugar in
a saucepan over a medium heat until it turns
brown and caramelizes, then pour over the
cheesecake in a lattice pattern.
Place in the
refrigerator for 45 minutes before serving.
Desserts Recipes -
Frosted Mint
Cheesecake Recipe
