Truffled cheesecake from Gulaga Gold, Dignams Creek - The Triangle Community Newspaper

Ingredients:
250g Anzac biscuits
100g butter
500g cream cheese at room temperature
150g caster sugar
¼ lemon – zested
4 truffled eggs – separated
100ml cream
30-50g black truffle – grated

Instructions:
Crush the biscuits, add melted butter and stir through. Pour the mix into a cake tin or spring-form pan, compress the mix evenly around the base. Allow to sit in a cool spot to set.

Beat the cheese, sugar, lemon zest, egg yolks and cream. Stir the truffle through the mix. Whisk the egg whites till they peak and fold into the mixture.

Pour this mix onto the biscuit base. Bake at 180°C for about 40-45 minutes. Allow to cool for a few hours or overnight.

Serve with good cream or ice cream and garnish with additional sliced or grated truffle if you like. Use within three days as the truffle flavour will decrease over time.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $45.00 will cover delivery of all 11 issues.

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