You don't have to be a master chef to make this dish - it's easy! Just don't tell your diners...
Directions for: Artisan Cheese Cake
Ingredients
1 cup almonds, ground and toasted (250 ml)
2 Tbsp unsalted butter (30 ml)
1 envelopes unflavored gelatine
cup cold water (60 ml)
1 250 g piece of triple cream artisan cheese (white rind removed), softened
1 250 g package of cream cheese, softened
cup sugar, granulated (175 ml)
cup 10% cream (125 ml)
tsp 10% cream (125 ml)
1 tsp lemon zest (5 ml)
1 Tbsp lavender honey sauce or caramel sauce for drizzling (15 ml)
Directions
1. In a medium glass bowl, combine almonds and butter. Press the mixture onto bottoms of 12 well buttered baking cups or a silicone muffin container.
2. In a small bowl, sprinkle gelatine over water and allow to stand for 5 minutes or until softened. Stir over low heat until dissolved.
3. In a large mixing bowl, using an electric mixer, beat artisan cheese and cream cheese together until smooth. Add sugar and beat until thoroughly combined. Gradually add in warm gelatine, cream and almond extract, beating until well blended. Pour into baking cups containing almond bottoms. Allow them to refrigerate for 3 hours or freeze them over night. Take out of the freezer 10 to 15 minutes before serving.
4. Serve them with the almond top side up on a plate with a light drizzle of lavender honey sauce or caramel sauce.
See more: Nuts, Dinner, Cheese, Party Favourites, Dessert, Eggs/Dairy, Citrus, North American, No-Cook, Quick and Easy, Picnic