Orange Blossom and Strawberry Cheesecakes

Instructions

• 1

  Place the cream cheese, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. With the processor on, add the eggs, vanilla, orange blossom water and buttermilk through the feed chute. Continue to process for a further minute or until smooth. Divide the cheesecake mixture evenly among 6 x 240ml canning jars and seal with the lids.

  Tip: It is important to not overtighten the lids.
• 2

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Place the jars in the vessel and weigh them down to prevent floating. Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 80°C and the time to 1hr for Soft & Creamy and 1hr 30min for Firm & Creamy, using Manual Cooking from the main menu and press Start.

• 3

  When the timer signals the cheesecakes are done, carefully remove the jars from the water bath using tongs and allow to cool. Enjoy at room temperature or place in the refrigerator to cool completely.

• 4

  Place the Biscoff cookies in the bowl of a food processor and process into fine crumbs. Finely dice the strawberries.

• 5

  Sprinkle enough Biscoff crumbs on each cheesecake to cover the surface. Top with strawberries to serve.