recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cheesecake is a delicious combination of tart
redcurrants mixed with cream cheese on a crunchy
biscuit base. This cheesecake is not cooked and
it is therefore simple and quick to make.
(1/2 cup) plus 1 teaspoon butter melted
8oz crushed digestive biscuits (2 cups graham
1 teaspoon ground cinnamon
1lb cream cheese
2oz (1/4 cup) fine white sugar (castor sugar)
4 fl.oz single cream (half cup light cream)
1 1/4 lb. redcurrants, trimmed
1/2oz geletine, dissolved in 2 tablespoons hot
15. fl.oz double cream (1 7/8 cups heavy cream)
1 egg white stiffly beaten.
grease a 9 inch loose-bottomed cake tin with
the teaspoon of butter.
a medium sized mixing bowl, combine the crushed
biscuits, the remaining melted butter and the
cinnamon together with a wooden spoon. Line
the base of the cake tin with the biscuit mixture,
pressing it firmly against the bottom of the
tin with your fingers, set aside.
a medium sized mixing bowl, beat the cream cheese
and sugar together with the wooden spoon until
the mixture is smooth and creamy.
in the single cream and 1 pound of the redcurrants.
in the dissolved geletine mixture and spoon
the mixture onto the biscuit base.
the tin in the refrigerator for 30 minutes or
until mixture has set.
in a large mixing bowl, beat the double cream
with a wire whisk or rotary beater until it
forms stiff peaks. With a large metal spoon
fold the egg white into the cream.
the cake tin from the refrigerator. Spoon the
cream mixture onto the cheesecake, making swirling
patterns with the back of the spoon.
the remaining redcurrants over the cream. Serve
immediately, or return to the refrigerator until