Couples Sans Souci pastry chef Teresa Clarke, who in 2012 was awarded Pastry Chef of the Year for Jamaica in the culinary competition continued her winning streak in 2013 and walked away with the top award for her individual cheesecake creation at a recently held competition open to all culinarians, enthusiasts, students, chefs, school and college teams.

Teresa joined a Jamaican team who definitely stamped their presence in the 2013 staging of the Caribbean Hotel and Tourism Association ‘Taste of the Caribbean Culinary Competition’.
Below Teresa shares with us her Award winning Cheesecake Recipe:

Thyme Cheese Cake
Ingredients
400g. Cream cheese
350g. Heavy cream
6oz. Icing sugar
4 Gelatine sheet
3oz. Fresh thyme
Method
Cream the cream cheese and the icing sugar.
Add thyme and mix well then add to gelatine.
Whip the heavy cream and fold into mixture.

Cod Fish Crumble
Ingredients
2oz. Oats
3oz. Sugar
1oz. Flour
3oz. Butter (melted)
1oz. Almond (sliced)
2 oz. Cod fish
Method
Combine dry ingredients and add to melted butter.
Cook fish then bake until it becomes crispy.
Chop the baked fish finely then add to mixture and mix well.

Ackee Passion Jelly
Ingredients
200g. Passion fruit Puree
4oz. Sugar
4oz. Ackee (cooked)
2 Gelatine sheet
Method
Boil puree, sugar and ackee then add gelatine.
Pour mixture into mold to set.

Jerk Caramel Sauce

Ingredients
200g. Heavy cream
150g. Brown sugar
50g. Glucose
¼ oz. Jerk spice
Method
Caramelize sugar and glucose.
Add heavy cream and jerk spice then blend.
Serving portion: 12 persons