Cooking time: 1 hour
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.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.
