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.
(8oz) plain sweet biscuits (I used digestive)
125g (4oz) butter, melted
750g (24oz) packaged cream cheese (I used Philadelphia
1 cup (220g) caster sugar
3/4 cup (880g) sour cream
2 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice
base of 22cm spring form tin with foil. Process
biscuits until finely crushed, add butter; process
biscuit mixture over base and side of prepared
tin. Place tin on oven tray; refrigerate 30
oven to moderately slow.
the remaining ingredients in medium bowl with
electric mixer until smooth.
cheese mixture into biscuit crust.
in moderately slow oven about an hour or until
just set in the centre. Turn oven off, cool
cheesecake in oven with door ajar.
refrigerate cheesecake overnight. Serve with
fresh figs if desired.
recipe so enjoy my friends".