New York Cheese Cake

Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa 

For Cookie base-
Whole wheat flour 100g
All purpose flour 30g
Baking powder 1/2tsp
Butter 4tbsp
Brown sugar 4tbsp
Milk 4tbsp
Springtime Chocolate & Mint tea 15g

1.Preheat oven to 190º Celsius. Grease the cookie sheets
2.In a large bowl, sieve together the flour and baking powder
3.Cream together the butter and sugar and add into the mixture, add the tea leaves
4.Stir in the milk until mixture forms a thick paste
5.Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8 inch thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter
6.Transfer to cookie sheets and prick with a fork
7.Bake for 15 to 18 minutes, or until golden. Let it cool on wire rack
8.Crush the cookies and add melted butter. Make a base in the ring

For the Cake:
Philadelphia cheese 250g
Cream 200ml
Springtime chocolate & mint tea 30g
Icing sugar 90g
Egg yolk 5nos
Fortified flour 2g
Butter 5g
Fresh Cherries 20pcs
Sugar 45g
Amareto 5ml

1.Preheat the oven at 160º Celsius
2.Boil the cream and brew the tea to maximum and strain, squeeze the leaves to take out all the flavours. Let the tea cool down
3.Keep all ingredients at room temperature
4.Cream the cheese with sugar and sieved flour
5.Pour in the cream and fold, do not over mix as this leads to cracked cheese cake
6.Portion into the rings with cookie base, and bake at 160º Celsius for 40 minutes and then 20 minutes at 130º Celsius

For the Sauce:
1.Remove the seed of cherries and leave the stems
2.Cook with sugar and Amareto until soft

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