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Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Grease and flour 12 x 15 inch cake pan. Sift flour, cocoa and powdered sugar into a mixing bowl. Stir in butter and 1 beaten egg and mix well. Knead the dough by hand. Press dough evenly into the base and up the sides of the pan to make a shell. Chill in the fridge for 1 hour. Preheat oven to 350°F. Bake cheesecake shell for 10-12 mins on a low rack. Meanwhile, mix the cottage cheese and sugar until smooth. Stir in 8 eggs one at a time. When the eggs are well combined, stir in the vanilla pudding powder. Remove baked cheesecake shell from oven, leaving the oven on. Spoon the filling evenly into the pastry shell. Arrange apricot halves neatly on top of the filling. Bake for 45 mins at 350°F. Remove cheesecake from oven and allow to cool. Chill in the fridge before serving. Cut into slices and sprinkle with sugar crystals.