1 ½ tsp powdered gelatin
3 PEPPADEW® peppers, finely chopped plus extra to garnish
1 Tbsp cold water
Dress leaves to serve
200g full-fat soft cream cheese
40g butter, melted
½ x 400g can good quality beef consommé
12 savory crackers, crumbed, such as graham crackers
Use a little of the melted butter for the crust to grease the insides of 4 ring moulds or ramekins. If using ring moulds, seal the base of each one with a piece of foil to stop the filling from leaking. Place the rings on a baking sheet. Make the crust: Mix the rest of the butter with the savory cracker crumbs, then divide the mixture between the rings. Press it down evenly; a small jar is ideal for this. Put in the fridge to firm up. Meanwhile, sprinkle the gelatin onto the water in a small bowl. Leave until spongy, then heat gently until melted. Blitz the soft cream cheese with the consommé in a blender or food processor until smooth. Add the gelatin and PEPPADEW® peppers and blitz briefly to mix. Chill until the mixture thickens, then divide it between the ring moulds and return them to the fridge for about 4 hours or until just firm. Using a slim knife, loosen the side of the cheesecakes, turn them out on individual plates, garnish each with a heart cut from a PEPPADEW® pepper and serve with the dress leaves.
Use ring moulds to shape the cheesecakes. Or, use small empty cans such as tuna cans. Remove the lids and bases and wash and dry them well before use. You can use individual ramekins but you will not be able to turn them out.