Cheesecakes

cheesecakes

F,rs! publ shed In Great Br1 tM11I'I 2001 by Ayland Pelers & Small KIrkman House 12~ \ 4 WMI ~ d Sireet loncton WlT 2AP w_ rylanctoeters com IC987654J21 Te~1

C Ma~ ne C!ark 2003 DeSlVl' ana p/ll~G9'3phS ClI'lyl8l'ltJ Pe!&f5 & Sma 2003 P "'led

C.

The aulhOr" moral nghl S ha~e been aSMrted All rrghlS reS8f~ed. No pari 01 thIS pllDklCal Of! may t>e reproduced, &Io'ed "' a lelneval system or transm Itted In any 10rm 01 by any means, elecllonlC, 1llf{ h an,ul. Ph(.'IOCOPYlrtg or otherw ,se. W1!tOullhe pno' pe,mlSSlon ol lha publ sher

CIP record 101 thIS book from Ille 81> \I$h library

19

B~a.lable

Serno. Designer Sle~e PaInter CommiU lol1lng Edlt o. Elsa Pelerser ~hepel4rn Ed.,o. Kathy Sleer P'OdllChon Pal nc a Hamnglon 14.11 Dlfector Gaboella La Glaz>e Pubhshll'lg OlflCt o. A 1 Slall 1'19 FOOd Stylist, M a~ ne Sr"j I Stylis t Kr T'&f11 Inde ~" H Ify B-rd

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• All eggs are medium un'••• ...,.." ol hefWtSe apec:lfled flpeclf>ed Uncooked or perUv eggs should not be seMId 10 the young. lhe very old, thOle .... COfl'Ipt"Ofl'llsed .mmune ays. . . 10 pregnanl women • Before bak,ng. Weigh ot T . . . . . . . Ingredl8flts ellactly and p!"epaJ8 br'Jnl IIns or sheets • o....ens should be p'ehealed to the specll,ed temperature ReCipes 11'\ Ih.s book were tested In 'everal kinds 01 oven • all work slightly d'fferencly. I recommend us,ng an oven thermomet91' and consulting the maker's handbook lor ~pec,al InSlruClioos

Fal co nlent 01 cheeses used In this book

All cheeses labelled 'Light' or 'EXira.

IS8N t 84 1724874 A

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• All apoon meaaurernenls . . IIWII

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Author's aCknOwledge ment. Soe , It .'. gl 1 my Jolt It>! ht I: ""I' IOC ~ '"1 ng Than ... 10 ""art n rand He, IOf prOdur ng :~~lll ~'()Iograpn. ye, aga n ""Ih ...... "V'" . W 0 wn prObably ~et &ell a ..... 'eesecll"l'.!I(I
'er

Light" have added stabilizers and although they reduce Ihe calones, the lelll ufe In cooked cheesecakes may be diffe.ent when substltul ed for Ihe h'gher fal vers'on. • COllage Cheese (white, with a knobbly telllu.e and sllghl aCld,ty) has 1.8 per cenl lal • Quark (wMa, SOft and smooth, made Irom skimmed milk, SlIghl ac,d Iy) _ val'ab~ but always low • Fromage Frals (a WhIte, SOIt , fresh Curd cheese oflQlnally l.om France) ~ Ihere a' e Ih.ee I~pes 01 per cent lal , 4 pet eel'll lal and 8 per ceot l al The last one IS moSI u~9d on CookIng • Aocolla (made h om the 'ecoo~ed Whey lell over Irom makIng Cheese) .s Wh Ie. II< Ih a s"ghtly 'iV8nula, te~ture t4 per cenl tat • PhlM81Ph a F..... Fat Soil C ~e Iwh,t .. and e.eamy smoolh nas 4 pel ceol fat • "",ru Cheese 01' Medium Fal Soli e hG, " IlIImriar 10 e< eam heeM bu' Palel In <:0101.1' and a SlIghlly lowe, , " C"''''Ilntl ~ vall ble lal level • MascalPQne (all Italr n cr~ 1'1l, nee.. ~~~ ~ellow _ yellOw c loJUr loh and bun el)ll hall 4 P8I' enl IHI

contents 6

perfect for pudding ...

8

making cheesecake bases

12

oven -baked cheesecakes

36

refrigerator cheesecakes

62

sauces

64

index

perfect for pudding

...

Say the word 'cheesecake' and most people will sigh with pleasure and start to recall their favountes. We see cheesecakes evefY"Nhere now, from coffee bars to supermarket shelves, but the best are always homemade. My first taste of a real baked cheesecake was on childhood

triPS to Harrogate In Yorkshire many years ago. They were thick and dense and If)Credlbly rich. Then I tasted real Jewish cheesecake In Petticoat Lane In London - this was a revelation! I

was converted, and started to collect and try all sorts of recipes. Cheesecake was particularly popular In Britain In the' 70s, and

always seen as something rather exotic - It can-II from faraway

places like Italy. America and Eastern Europe. tn Am

of

Course, Immigrants from all over the world contributed their own twlst to the art, whether It be In the type of cheese used, Ir the added Ingredients. That SaId, baked cheesecake IS always best sErVed With coffee. Nowadays, we forget that these baked

cheesecake~ ~e earl!&'

than the lighter, uncooked cheesecakes set with gelatine. whtch were seen as a qUICk and easy alternative, and could look very glamorous Indeed. Gelatine-set cheesecakes became the perfect concluSIOn to a dinner party and stili ale today _ they look spectacular, are relatively Simple to make and taste wonderful. Whether baked or set, cheesecakes are a firm tavounte ., the Western world d ,an the best are made al home _ espectnfJr' • it one 01 these, .. 6

making cheesecake bases shortcrust pastry This is the classic method for making short and crumbly shortcrust pastry. It is made with half butter and half lard - the butter for colour and flavour and cooking fat for shortness. If you have cool hands, the hand method IS best as

It

will incorporate more air than in a food processor. If

you have hot hands, the food processor is a blessing! The quantities of water added vary according to Such things as the humidity of the Hour _ always add less than it says, you can always add more If It IS dry,

but once It IS a sticky mess, it could prove disastrous!

rich shortcrust pastry

basic shortcrust pastry .'I,n II

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250 9 pia n flour. pluS lor dust no

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125 9 unsalted butter ch lied and cui nto sma PIece

, peas

2 egg yok

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2 3 tablespoons

ed waler

Makes about 400 g. enough to line the baH of a 23 em nuted Ilan tin, or 10 100M-bald tart... tlnl. 10 em di.......,

Makes about 400 g, enough \0 hne the base 01 a 23 em fluted Ilan tin, or 10 looss·based lartlel tinS, 10 em diameter

Sift the flour and sail Into a large bowl, Add the lard and butter. and uSing your fingertips. rub It In until the ml)(ture resembles fme breadcrumbs. Stir In enough chilled waler, about 2 - J tablespoons. to produce a firm dough

SIft the flour and salt Into a large bowl Add the butter and, uSing your fingertips rub it In until the mUlture resembl. . fine brelldcrumbl. Stir In the egg yolks muted With at 'HIt 2 , .... ,•• poons iced w... to make a firm but mal,.d.. dough

Transfer the dough to a lightly 1Ioured work suriace and knead lightly. Shape the dough Inl;) a flattened ball wrap.n chng/llm and chili lOr al least 30 minutes

Transfer the dough to a lightly nour.d work . . ; • and knead untW smooth Stwpe the
before roiling 01.11

To make the pastry In a lood processor Sift the flour and salt Iflto the processor Add the '-ttl and butter and proees.'> lor 30 seconds until the mlxtln resembles very line breadc:rurIU. Pour 2 tablespoons waler and 1 dough should I;lart 10 corne II not, add 1 tablespoon . . . . SOon as the dough form. a a 'ghtly floured work surface Proceed as above

n.

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Noll 'Of both rec,",..

nOI O*ProcMa C

To make 1M putty • food and ... IntO the prtICl.lat: Add'" for

oven-baked cheesecakes Ba~ ·

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d cheesecake mixtures contaIn whole eggs. which add

~h tn€ss

to the mixture and cook to set the cake. Classic American

and Italian cheesecakes are made this way and have a completety different texture from a set cheesecake. Some are deep and some shallow. but both have a tendency to crack dunng cooking. so don t

worry jf this happens to you.

This IS the real thing - a dense, rich cheesecake with a crunchy biSCUit base. Serve with your favourite cup of coffee and Imagine yourself In a New York deli!

traditional new york cheesecake To mal-.e the :rumb base. put thb biSCUits In a load processor and process until fine crumbs form. Alternatively. put the biSCUits In a large plastiC bag and fll'1ely crush them with a roiling pin. Melt the butter In a malt saucepan over gentle hea\. then stir In the crumbs and sugar Spraad the crumb mixture over the base of the prepared cake \In, pressmg dl wn lightly. Stand the \In on a baking sheet and cook In a preheated oven 1\ 190 C (375 F) Gas Slor 8-10 minutes. Remove from the oven and let u I

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Reduce the temperature to 160°C (325"F) Gas 3 T, rna the f hng. put the butter and sugar In a large bowl and, uSing a WI.. len n or electnc hand miXer, beat until pale and fluffy. Gradually beat MIX In the flour, lemon zes!. lemon JUice and vanilla. Put the It he separate bowl and. uSing a wooden spoon or electnc hand 'Tl '!tar t smooth Ge"lt!~ beat In the milk then gradually beat' the butte .j gar mxture $p'lon the mixture over the crumb ba' e and level the urla e Sake the preheated )ven for 1 hOur'. To m:lke the tOPPing. put the
DelicIous for a summer lunch. this rich cheesecake IS perfect for any special occasion. For best results. make sure all the filling Ingredients are at room temperature.

ricotta and muscatel raisin cheesecake

Pastry

To mak.e the pastry. put the polenta. flour. sugar. r ~e nuts and' butter n a food processor and blend, In short bursts. until Ihe 'Tl ture resembles coarse breadcrumbs, Add Ina egg yolks and prace Jntl the dough forma a ball. Wrap In chngfllm and chili for 1 hour. ROll out the pastry on a sheet of lightly floured. qre 3 8: r ,I ~aper to abOUt 7 mm thickness and carefully use to hne the tin. l hili f ' !T1 nutes. Cut a large piece of baking parchment to fit the lin, pur It t I' of the past case, then fill with ceramiC bakmg beans or nce Altell,al e y hne the pastry case with crumpled fOIl. Bake In a preheated overt at '80 C (3 Gas 4 for 10 minutes. Remove the baking parchm nt and beans or foil return to the oven for a further 10 minutes. let cool.

, 4

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To make the filling. put the rals1(lS In a small bowl. add the Vm San! well and leave to plump up for several hours or overOight Allematl""~ the bowl In the microwave and heal on MEDIUM for 1 minute Put r!cotta cheese soft c ... . ,,,,,ese and sour cream .n a large bowl and wooden Spoon or electrIC hand mixer, beat well Put the egg sugal 1'1 a separate bowl and beat un! II ght and ream Add the rruxture .lnd \lal"lIlIa essence and beat until mooth

,

Serves 8-10

Put the egg whiles and a P nch t grea~·free bowl. USing a ba I ofl peaks form then fold In! t pastry case and Sprinkle nutmeg centre of a prelleated Oven at 1

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until golden but stili a litHe soft In cool Most cheesecClkes may pht conlract On COoling Sel"\le at r m

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These were named after the ladies (maids of honour) who earned them back to Richmond Palace for King Henry VIII or Queen Elizabeth I - both monarchs, it is said, loved these little cheesecakes made by a local baker. I Include a spoonful of best cherry compote or jam in the base of each - almond and cherry make a great combination. I like to make these in smal. deep tins (like mini-brioche tins) If you can find them, as the filhng seems mOister and they look great! .oc a If~

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Roll Oullhe pastry thinly on a lightly floured work surface and use to hne the tartlet tins . Stand on a baklflg sheet and chlU for 30 minutes

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Pul the butter. sugar and lemon zesl In a large bowl and, uSIng a woodin spoon Or electnc hand mixer. beal until pale and fluffy Strain the curd or ~ollage Cheese Into another bowl (do not blend In a food processor otherwise the le)(lure Will be alleled), then beal the curd or co"age en .... Into the bulter and 5 th ugar mlxl ure , Beal In the eggs lemon JUice and en genlly fold In the ground almonds and a Pinch' of salt. Drop a sPOonful of h almOnd fllhn 10 ab c erry Conserve In each pastry case, then add the Preheated 9 oul twO,thlrds full to leave room for riSing Bake in. oven at t80·C (350°FI G _ golden bra A as 4 for 20-25 minutes unt.. Ch~ecak wn. themove ItOm the oven and let coe>' Slightly Sp ••r 'nO !!ugar,e WI a sprig 01 tresh rosemary and HIVe warm du.... Note The cheesee k 8 need a long" COOk 8S may mg time

aJso be made., smaIer: dtlplr .....

goats' cheese and ginger cheesecake with rhubarb compote Pastry

This deep, creamy, mild cheesecake made With goats' cheese

350 9 plain flour, plus extra for dusting

is spectacular when served With a stunningly pink compote of

225 g butter

new season's rhubarb. As rhubarb and ginger are such a

2 \easpoons ground ginger

classic flavour combination, I've added ginger to the pastry and

2 tablespoons Icing sugar, silted

to the filling to give it a bit of punch!

1 large egg, beaten

5 lablespoons chiUed Green Ginger Wine or sweet while wine mixed wllh 2 tablespoons very linely choPped stem ginger

"'it Filling

To make the pa,;tr , put the flour in a large bowl, add the butter and rub It in until the mixture resembles breadcrumbs . Add the ginger, sugar, salt, egg and wine and mIx \0.J firm dough, Transfer the dough to a lightly floured work surface and knead lightly. Ihen wrap and chill for 30 minutes. Roll out the dougl, thinly on 3. lightly floure d work surface and use to line the cake tin. Chill or freeze for 15 minutes, then tnm down 2 cm from the top edge of the \In and discard the trimmings, Chill until reqUIred,

500 9 soft goals' cheese 100 9 casler sugar vanilla essence, to laSle

6 large eggs, separated 150 ml double cream

100 9 glace 91nger or Slem gingor Chapped 12-t5 trash bay leave deCOrate (oPtional)

to

Rhubarb Compote

Put the goats' cheese,Jugar, vanilla essence, egg yolks and cream in a large bowl and, u~A'g a wooden spoon or electnc hand mixer, beat lightly. Stir in the chopped ginger and 2 tablespoons of syrup from the stem ginger Jar. If using. Put 4 of the egg whites and a pinch of salt In a spotlessly clean, grease-free bowl and whisk until sllff but not dry. Fold into the cheese mixture, then spoon into the pastry case. Decorate with a nng of bay leaves (do this lightly, because they will sink slightly dUring cookmg). Bake in a preheated oven at 180"C (350"FJ Gas 4 for 20 minutes. then cover the top with foil (to prevent the bay leaves burning) and bake for a further 25 minutes or until well flsen and dark golden brown. Turn off the oven, uncover the cheesecake and let cool In the oven for 20 minutes. Serve warm or cold (not chilled) With the compole,

1 kg fresh rhubarb, trimmed

350,,, SIer

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a Sprmgform cake 1m 23

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diameter

Serves 10

10 tasle

To make the compote, cut the rhubarb Into 3 cm chunks and put In a wide saucepan With the sugar. Cover and COOk. stlfrlng occaSionally for 10 minutes or until Juices start to flow the rhubarb starts to dlslntegrale and the sugar has dissolved Taste and add more sugar If necessary Transfer to • bowl to cool, cover with cllngfllm and chi" until required

I first tasted this cheesecake on a triP to France, when npe red-centred figs were In season at the end of Septef1'1l*

The contrast between the plain light vanilla cheesecake. crisp pastry and warm caramelized figs was a revelation!

caramelized purple fig cheesecake eW1Rh Q evV

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Rol out Ihe paslry thinly on a hghlty floured work surface and use to ne the tart lin. Prick Ihe base Wllh a fork. Cut out a large piece of baking parchmenl 10 III Ihe tin, use to hne the pastry C
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Pul tt'a bulter and sugar In a large bowl and. using a wooden spoon or electr chand mllcer. beat until soft and fluffy. then beat In the tromage tr;~ SPht the vanilla pOd lengthways and scrape out the seeds with the tip C knife Put the 2 remaining eggs In a separate bowl add the "'81'1118 beat ~ell. then gradually beat them ,nto the chine m xture Pour the Into the pastry case and bake 'n a preheated oven at 190 C F) for 25-30 mInutes unt,l risen and brown let cool In the I f then ranster to a W1ra rack to COOl COmpletely Cut the IIgs Into Quarters and arrange on top of ure that they SIt u Pright Put the ltICIcurrant over gentle heat. then Iightty the With 1011 to Prevllrlt overbro*,*'11 grll and COOk qUickly unl the some more warm redcurrant ~.: _

onecl frozen one

curd strude 12 ,,*"8

Greek fi40 pastry

Which linda 10 be thinner than tnoe'I other types)

, 00 g butt., melted

""no 60 g butter or "*.11. 60 g CISler ""'_

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250 g CurcI ctl II

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This IS a very special cheesecake Indeed . Make sure that the chocolale and water are melled lagether - Ihe shock of adding Ihe waler laler Will make the chocolate thicken and seize.

chocolate marble cheesecake

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When the base IS cold, carefully paint the Sides of the lin with a little melted butter, then chili until required. Put the plain chocolate and 50 ml water In a small healproof bowl set over a saucepan of barely simmering water. Stir occasionally until the chocolate IS smooth and melted, then keep It warm , Put the soft cheese, sugar and vanilla seeds, If uSing, In a large bowl and. using a wooden spoon or electnc hand mixer. beat untt! soft and creamy. Put the eggs and vanilla essence, If uSlOg, In a bowl and whisk well. Gradually beat the eggs Into the cheese mixture, Pour 250 ml of the mixture into a Jug, then pour the remaining mixture Inlo the prepared 110

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Press the Chocolate Crumb Base mixture In the bottom of Ihe cake lin . Bake In a preheated oven at 180°C (350°F) Gas 4 for 15 mmutes. then remove from the oven, lightly firm down again and let COOl completely. Reduce the oven temperature to 160°C (325°F) Gas 3,

SlIr the warm plain chocolate Inlo the reserved cheese mll.,ture PO<JI the chocolate mixture In a Wide zigzag pattern over the surface Clf the cheesecake, edge to edge , Draw the handle of a thick wooden spoon through the pattern. zigzagging In the oPPoStle way ,>u the mUlture'S are marbled together. Do not overwork or the pattern Will be 10::.1 Keep It 'TIple and the edges neat Bak.e for 20-25 m,nutes or until the r heesel ,Ike st:ub to p\JH slightly arounrj the edges but IS st,1I very s.olt In tile centre C,uetully transItU t 10 a wire raCk and loosen the edge'S With a very thin knife blJdl3 Let coo! $Iow by pulling I:j large upturned bowl ')ver the chee!>el <11<.9 Wilen completely cold chI!! lor at least 3 hours before retnClv ng the tin Remove the hn and pread the s.ldes lightly WIth a very Ih n I"ver 01 whlPlJed credm Press the grated while Chocolate dround the Ide elll w,th .) hoI I-..nlle to serve

An outrageously rich cheesecake based on the delicious Ingredients of tiramlsu - coffee. mascarpone. chocolate. coffee liqueur and rum. A creamy rum and vanilla mixture

IS

marbled

through a plain chocolate. coffee and liqueur combination. then poured Into an amaretti shell and baked.

tiramisu cheesecake 7... q arr leth b fal

Put the bISCUitS in a blender or food processor and blend until fll"lely ground Alternatively, put the biSCUits In a large plastiC bag and crush With a rolling pin. Put the butter on a saucepan and heat gently unlll melted, then stir Into the crumbs until they are weI! coated. Spoon Into the. cake tin and press evenly over the base and 4 cm up the Sides With the back of a spoon to form a neat shell. Chili in the refrigerator for at least 30 m.nules until fIrm.

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Put the mascarpone in a large bowl and, uSing a wooden spoon or electric hand mixer. beat until smooth, Add the sugar and beat unlll smooth. then beat In the egg yolks. DiVide the mixture In half and put ,n 2 bowls. Stir the flour, rum and vanilla essence Into one 01 the bowls.

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Put the chocolate In a small heatprool bowl set over a saucepan of s m'11enng water and melt gently. Let cool slightly, then sllr 10 the coffee and coffee liqueur. Stir Into the second bowl. Put the egg wh.tes .n a spollessly clean. grease-free bowl, whisk untIl soft peaks form, then fold half nto each flavoured cheese mixture.

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QUICkly spoon alternate mounds 01 the cheese mUlture InlO the bISCUIt case untli full USJOg a sharp knIfe, SWift the mUltures together With a knIfe to produce a marbled effect (do not overml") Bake In 8 preheated oven at 200"C t400"F) Gas 6 for 45 minutes until golden brown, but Shit soft In the centre _ cover the top ,'It appears to be overbrown.ng Turn the oven off WIth the door ajar. then leave the cheesecake In the oven to cooJ completely. AlternatIvely. transfer the cheesecake to a WIre rack and In\l'8I1: a large bowl oyer the cake 80 It cools slowly When cold chili for ........., hours before 88fVlng. Serve dusted with ICing sug.r I' uall"lg

I used to make this for big parties - easy to prepare in and utterly delicious. Don't use a honey that IS too stroog will dominate the flavour - acacia or orange blossom ,.... Hazelnut praline

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To make the prahne. put the hazelnuts and casler sugar In a sauc;epe set over gentle heat until the sugar has melted. Do nol 51".

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When melted. Increase the heat and bOil until the melted sugcar tum'

golden caramel. ImmedIately pour onto the prepared baking set and cool completely - about 1 hour. Break Into pieces, then put blender or food processor and grind to a fine powder. Store In an container until reqUired.

9 butter, ;llte'.ad , Xl 9 lull tat 'dt :hee H3 all()m lemp r31IJre J

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To make the filling, put the sugar and butler m a large bowl and...~ wooden spoon or electnc hand mixer, beat until pale and fluffy. Add cheese and beat until fluffy. Beat m the fJour. honey and egg yolks. the cream, vanilla essence. spices and half Ihe praline.

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Put the egg whites In a separate, spotlessly clean. grease-tree bOWl whisk until sM peaks form. Gently fold mto the cheese mlxh.ft .... Into the prepared cake tm.

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honey hazelnut crunch cheesecake

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Put the soft brown sugar In a bowl and stir In the chOpped spnnkle Over the surface of the cheesecake. Bake In a 160·C 1325°F) Gas 3 for 1 hour, then turn the oven off, '1M and let the Cheesecake cool In the oven for about 2 houri transler the Cheesecake to a wire rack and Invert a large cake so It Cools S.lowly. CI,III for 2 hOUrS but sarva at room &pflnkled Wltl, the remaining hdlelnut praline Sarve wtth

refrigerator cheesecakes Unc<)~

kc ,. Ilxtures are flavoured in various ways and

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I)(ure IS usually poured into a prepared case me~ed butter.

Sometimes sponge cake

.rwelght effect. The ftavours and texlLn!S hand IS needed when whisking and folding

for dn airy result. Most fillings are gently set, bee' 9B

ch gelatine can give a rubbery texture.

Loosely based on the mixture for Italian panna cotta, these silky smooth cheesecakes are easy to make, yet sophisticated. If you can't buy mascarpone, use thick clotted cream or double cream Instead. The cream will be less rich but still delicious.

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Put the mascarpone cheese In a large bowl and. uSIng a wooden spoon or electnc hand mixer, beat until softened,

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Press the crumb mIxture neatly Into the base and sIdes of the tartlet Ms. Stand on a bakmg sheet and chIli until required,

• •, ." • Sa",., 6


Put the cream . orange zest. sugar and vantlla pod In a medium saucepan and heat until almost but not qUIte bOiling, StIr occasionally to loosen the vanilla seeds from the pod. Remove from the heat and leave to Infuse tor 20 minutes, When cooled, remove the pod and gradually whisk the flavoured liquid Into the mascarpone cheese.

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" "' .,

Pour the milk Into another saucepan and sprinkle the gelatine over the urface. then heat gently until the gelaMe has dissolved $tlr the gemttnemil<; 1.,10 the cream and mascarpone mixture, then straIn Into a smalllUO Pour the cream Into the chlUed tart cases and chili for several hours or set, Remove from Ih 1 e ra ngeratOr 30 minutes before serving

LJ1tI

This cheesecal t8 II and hazelnuts, great combil'lllllOi'i.

or 8IIeIl Hot FudgII

banana 1 r8C1P8S Nutty Biscuit Crumb

BaM (page 10) usng hazelnuts Toilet Caramel Sauce (page 62)

'0_

100 II c:uta SUOW p1u1 1DO 0 eIdYa far 1hI1* • •iIII

1hIi.

, ..... 10ft erlill

the crurN» then chill until wlter Stir to P, I ••

A wicked, silky smooth uncooked cheesecake for a summer's day. Serve with a strawberry sauce laced with a little balsamIC vinegar to bnng out the flavour of the bernes and to cut through the richness of the cheesecake.

strawberry and white marshmallow cheesecake ,,,

e

:lISC

en 'l"Ib Base

0 Pi! Slrawberr>,-

6' "

Ip

""

~,

Filling 5glTr wh lh;lm

)gwMe hO r )Ia te 15') ,I milk

,

.,

'\tl t POW(

• '" ,

Jrd eh I, •p ,

, ,

qc

eqg

""

wh

"

Put the curd cheese In a large bowl. and u'ln 1 1 n spoon or eleclnc hand mixer, beat until softened Split tt"1e vanilla fJ rape out the seeds With the tiP of a knlle, then beat Into the chee e . 'h 0 g of the sugBl' the melted marshmallow mixture and sour Cream Oe 1 the gelatine II"Ito the cheese mUlture. then chili for 15 20 minute \Jnt t t tarts to thICken (ttl an happen qUite qUI'~kly). but does nOI '>et

.w.

n cake In 1<.6'

2 0 m a ' er

To make the Illling , put 200 9 marshmallows and the willIe chocolate In a heavy saucepan, add the milk and stir over va entle heat unlll the marshmallows and chocolate have melted. Remove f',~m the heal . Pullhe gelatine and 75 mt water in a small heatproof b w let sponge for about 5 minutes. then set over a saucepan of h t w A!er d tlr until the gelatine has dissolved.

;alon

.... .

ono "

Serves 6

.,'"

"

"I

j

allows

Press the biSCUit crumb mixture Into the ba~:... 'Ille prepared cake lin (using a potato masher helps to flatten the crurr."" base evenly). then chili until reqUired.

ed

•

Pulthe egg whites In a SpotleSsly clean. grease free bowl and until stiff but not dru Ih . 7' en whisk In the remaining ca ter sugar SPOOnful by Spoonful, whiSking until thick before each adell! Into the cheese m 1 S 1)( ure poon the mixture Into the prepared t the lin gently to level the surtace Dot the remBtnlng rnarshmal top (they should completely cover the surface) Ch II lor 3-4

I, 9 tator

g

_

Gent

from lin RI-::~I110:-~:~:=

Carefully remove the Cheesecake the trans fel to a serving plate. Spoon lhe haJved cheesecake and Serve With the l8u • 42

whtSk

tr.

This

IS

a cheesecake inspired by a pudding my mother used to

make w hen I was a child . Adding cream cheese to the original mixture makes it very luxurious.

raspberry fluff cheesecake 'Ie la 'jy 'f\ada 6POI'IQt' II tn ab 28 'T1 jlam Ie 1

FIlling

r ~pberroes

gI

rnI raspbarry at d ranbslry e

IUS! 'rBObs ry JUICe

4"0 9 fl,l -ral lIOn cheese I't)

: Ip""a)

'00 9 liuga'

Cut off the nm to level the sponge flan. then carefully shce the cake," two honzontally. Wrap and freeze one half for use another time. USing the base of Ihe '10 as a gUide, put li on lOp of the sponge and cut round to make a 25 cm cllcle. Set aSide, LlOe the base and sld.s of the lin With non-stICk baking parchment, making sure that the paper doesn'l protrude above the edge of the tIO. Arrange 300 g of the raspbemes In a thick layer In the bollorr ChilI. Srmme· the remalnmg raspberries In the frUit JUice for 2-3 minutes, then pass through a sieve (don '! worry if a few seeds push through) 10 make a puree. Let cool completely.

1 package raspberry jelly. 13! 9. 'flade up accordIng 10 Ihe :lrf~IOns on IhI;! packet !

Put the soft cheese In a bowl, add half the sugar, beal lo soften then gradually beat In the cold raspberry puree.

0 m evaporated rr"k

2lafge

egg whi l es

• :;prng~'m a.lo:e 1m c:, ern CJa'l'/e'er ned w t1l non StIC k bak flQ parchmen r

Serv·',0-12

Cut up Ihe Jelly 1010 squares and put In a saucepan with the evaporated milk. Heat gently, stirring until Ihe J8"Y dlssotves Cool dghtty then gradually sllr Inlo the cheese mlxlure WhIsk lhe egg whiles until stiff then gradually whIsk In the remaining IUO.' until stiff and meritgue like Beat 2 large spoonfuls mto the ch.... and rupbany rnblb.n ttw't caliIfUI1 fold In the rest , making sur. theI'8 are no large pockMI of lMii ....

ti' ....

QUIckly spoon over the raspberry layer In the tin n ...,.. the the tIn gently to settle the mixture CarwfuIy"" the i III •• d ..... 01 the mIXture Press In VfKY I6ghtJy juIt 10 rr.... aft whol. 8urface ChIli for 2 3 houri until . .

To serve, Invert the tin ov. •• INInO:L:I~lh:,::.: th. nng and baM CenIIuIIy NmCJ"Ue the reptac. any reepl»tli. thId refrigerator unttI 'Irtf to

This creamy cheesecake holds nvulets of real raspberry and chocolate sauces in a cnsp chocolate cookie case. Alternatively. If yoU' time is limited. you could fold fresh raspbernes and grated chocolate Into the cheese mixture Instead of the sauces. BIscuIt Cr umb Base

Jgb ltt r II 0 wr: sugar

I Clclesp

Ie dlgesl

,

"'"

tt

"Ie;;e

Put tl'll· butter and sugar In a ,aucepan. melt o ver gentle "eat . then stir In the biSCUIt crum bs. Pre ss the crumb mixture evenly over the base and up the Sides of the prepared cake tin. C hIli for at least 30 m,nutos.

Fllhng I P

;

lal h

eggs

To make the fllhng . put the soft cheese In a large bowl and. uSing a wooden spoon or electric hand muter, beat unlll softened. Beat 10 the egg yolks and half the cas ter sugar, vanllia essence and cream,

ep tiled

100 9 aSler sugar

)()o, ... an 1<1 e, line

Ie

ml '0

Ie ·e T1 r j galal e

Ra spberry RIpple g~

trzrpbers

O. , Cho colate Ripple

l P b

," ,

.,

•

raspberry and chocolate ripple cheesecake

er gr

ke

'fl

&&1 a' j

Put the gelatine and 2 tablespoons water In a small heatproof bowl set over a saucepan of hot water and stir occasionally until the the gelatine has dissolved. Keep It warm To make the raspberry flpple, put the raspberneS and $ugar In a saucepan. heat gently un\11 the sugar dissolves then bOil for 1 minut e unl ll Slightly thickened Press through a sieve and let cool To make the chocolate flpple. put the chocolat e and cream In another saucepan, heat until the chocolate has melled. then sl lr well and let cool until lust warm. but liM pourable. Beat the gelatine Into the cheese mixture Put the egg whites In a spOtlessly clean. grease·tree bowl, whisk until 8t If but nol dry, then whisk In the remaining sugar. gradually apoonful by spocnlul. whisking until thick after each addition. Beat 2 IPOOnfu'I of the meringu e Into the cheese mixture, then qUickly fold ,n the,... Put ...... poonl uls 01 mixture over the base of the blscUl1 caM 10 thai thev then pour the ra SPberry and chocolate sauces In betwMn the mIKt<Jre. Spoon In the remaining chee.e mixture and pow remalnrt"lg sauces to &erve) SWirl the mixt..... together prOOuce a ripple eHect Give tNll n a ah8ke to •• tae the lor c.bout 2-4 hours unt 1 ..1 To MI'V8 remove the c-. carefully peel off the paper Serve In thtn . . WIth

*"" •

46

1/1

f . l"

I have based th.s on a beaut.ful pudd.ng often seen in French patlssenes. The pink-coloured base is covered With a deep purple-red, shiny 'lake' of set blackcurrant puree. Fresh blackcurrants are best for colour and flavour, but frozen and canned work very well if the frUit is out of season.

blackcurrant lake cheesecake 1 me:l um .eady ,

C 58

mad~

spongo

em d'il!Tlele )

t I8dS! 2

Filling

6 ) 9 car ,ed b rkc JHanl~ In IfUII 11.1"';&.

jra'ned and IlJICe

reserved o. 2 0 9 Irest, 01 hOle Dladlcl) r, 111 75 9

lar sugar

bO rnl

eren e de

SSIS

,0 g Il' I tal IOIt e 1ee <3 (Ph tar!

hll)

2 egg

.ep ata<.l

00 g

Ie re

(j,

Ch

P

Tl

ad

(It,n,

Lake lopping

e'uq

'Xllb

•• erl g

t Ie . eSh ''Ig

lilC:k

Hant ','8

I

ChiJ· t

Serlin B

If uSing canned frUit. pul the frUit, sugar and creme de cassIs In a blender and work 10 a smooth puree. Press through a sieve 10 remove the seeds, then set the IUlce aSide, If using fresh or frozen blackcurranl s, put the frUit In a saucepan With the sugar and 3 extra lablespoons 01 sugar, Sting to the bOil and Simmer lor 5 mlnules until they bursl, Transfer the Irultlo a blender. add the creme de cassIs and work to a smooth puree, Press through a sieve to remove the seeds and set aSide the JUice, leI cool comple tely, Set a'ide 2 tablespoons of either puree to make the glaze, Put the soft cheese. egg yolks and cream In a bowl and. uSing a wooden spoon or electnc hand miller, beat welt, then stlf In Ihe puree Pul the gelallne and 75 ml reserved JUice or water In a small heatproof bowl and let sponge for 5 minutes. Sel the bowl over a &aucepan 01 hal water and st., gently until the gelallne has dlssotved, then Gllr Into the cheese mixture. Put the eg9 whiles In a spotleSsly clean. grease·lree bawl and whisk until SlIff bul not dry. then fOld Into the mllllu.e. POUf Inlo the tin and level lhe surface, Chili for 3-4 hours unlllllrm,

It '1 WIItl

}'Io:l

0/)

JI,ne

CUI off the nm to level the nan case, then carefully shce the cake In half hOrizontally. Wrap and freeze one half lor use another time. USing the base of the cake tin as a gUide. put It on top of the sponge and cut round 10 make a 23 cm Circle. Arrange the ';ponge In the bottom of the prepared lin.

led

To make the lake lopping. Plil 50 ml l8$erved JUice, the feserved pu.... and the 1 teaspoon powdered gelatine In a saucepan and mhl well .....t until the gelalrne has dissolved, Ihen COOl until atmost cold and just lurrnng to syrup. Carelu!1y POUf Over Ihe surface ollhe cheesecake, making su,. II covens the top, Chili 10f a lurlhel 1 hOUf Carelully remove from Ihe hn and set on a serving plate, Decofate With sugared blackcurranls and 88f'Y.

•

..

'" rec,.;d • ~

'oope ,

~ ~ , >'eS 0

t1a -J ~

orange blossom cheesecakes

.

•

•

-..

;

e a":f

a:>ge lower

The subtle combination of coconut and Iychee makes these Individual cheesecakes irresistible, Creamed coconut comes in a solid block and has a good strong Havour - other types of coconul cream and milk will not give the same effect.

Iychee and coconut cheesecakes \ '&Clpes BlsclJ \ 'LImb :iase m Ide wlm a 19m tllSCU I\S

page 10 thonly ~ 1C.>{t l!.,wlhUIt. to . ~ted

shaved COl ,;mu\ and Shreuded stem 9,ng8r, 10 decorate

" 9 c earn d c 7' ml 8$

')n 11 blOck

\ dessert w on

Mo

et a V'

nCla

2 'eaS~)f1S POWd ed gelal ''18 24 I, -

. or ca «I

"lees

labe ~,,,,.,

.,

f)() ml ..

'DOll'

. ab esp'x)O Sle' gin let

chee

" "'"

,. egg vm.tltl

Grate the creamed coconut and put In a saucepan With the sweet Wine. ginger syrup and gelatine, Heat very gently until the .. onul has melted. Do nOI bOIl. Stir well and pour Inlo a blender. Peel the fresh lychees, If uSing. and cut In half to r~m e Ihe stones. Add to the blender With the coconut liqueur and bleno unt' mooth.

•

em \lInger '~'lJp

laOtespo "'ls

Pre ss the crumb mixture into the bases and SIde of the tart tins, then chll In the refrigerat or until required

Q

Put the 'Tlascarpone cheese m a large bowl and. uSing a wooden spoon 01 eleclnc "land mixer, beat until softened. then gradually beat the purM intO the cheese Sllr In the stem gtnger. Put the egg whiles In a spottessly clean, grease-tree bowl whiSk und'" but not dry, then whISk In the sugar, gradually, spoonful by spoonful. whisking until thick aher each addition. Beat 2 spoonfuls of the IT.. iiQ'' Into the cheese mUlture. then told In the rest Spoon .. prepared hns and level the surface Chili in the ,wf'lgeoator faf. 111 t 30 minutes. Decorate v'nth kiwifrUIt SItc:.. , touted coconut stem gl"lger before serving.

'>0\1 a I· "<;ja. 6 10 so D.aS6(J tart af r flS abo. ul 10, m n'I&If>'

a

W~~~~

.

________________________________

~

__

~

A wickedly dense cheesecake to serve with the coffee after dinner. It couldn't be any easier to make. You may add any liqueur you like, but my preference is for rum. Serve In thin slices, straight from the refrigerator so that It is as cool and firm as possible.

chocolate macaroon truffle cheesecake 1 recIpe Ch )C"llale Clumb B, sa Ipage 101

minI chocolale dIpped /I;)renllnes, 10 de :orale (optional Fin,ng . J

g pi ,

Press the crumb mixture thinly (you may not have to use It all) over the base of the cake tin and chill until reqUIred. Break the chocolate Into small, evenly sized pieces and put In a small heatproof bowl set over a saucepan of Simmering water. Stir constantly. until the chocolate has melted, then set aSide .

:!\ocolale over

6 per ' II coe "')a so ds 300 9 f'JII 1<11

Put the soft cheese In a large bowl and, uSing a wooden spoon or ellclne hand mixer, beat until softened. Beat In the brown sugar and rum, then SIir In the melted chocolate and crushed macaroons. Spoon Into the tin and level the surface as neatly as possible. Chili for 1-2 hours.

)tt ~heeso

100 9 ' 1h1 soft brown

~
60 ml :lal l\ rum HXI 9 mataroons o' ralal,,,"s

lin y crushed

' SI"d\ov '· calll' t" .' ) ' 'JI ~n t, WI! " rt1tYJOIfable b I

s.rv•• 6-B

When firm, dust the top with a thin layer of cocoa powder. Carefully •....,.,. from the tin (yOU may like to warm the sides 01 the !In to re"ftSl the Cheesecake) and set on a large serving plate. Decorate wfth mini florentlnes. If uSing. and serve.

'

"

A semifreddo is a pudding that is half frozen to give It a slightly thickened, creamy texture. Ricotta and mascarpone are sweetened, laced with rum and Tia Maria, and flavoured with

pulverized Italian coffee and grated plain chocolate to give an interesting texture. You must buy very finely ground espresso

coffee. or it will taste gritty! 1 recipes Cnoc )Iate Crumb 8ase (page 10) shards or curls, made from 125 9 platl chocolale. me~ed. to decorate

coffee ricotta semifreddo cheesecake

:,ng sugar, lor dU:ltong

whipped cream. to serve (optional

Press the crumb mixture Into the base of the prepared cake lin. (Using a potato masher helps to flatten the crumb base evenly.) Chili until reQuired.

FiUing

350 9 ncotta Cheese. at room lemperature 350 g mascarpone cheese. at room temperature 1 tablesPc:m dark. rum

3 tablespoons coffee queur.

Strain lhe ricotta cheese into a bowl, then beal in the mascarpone cheese with a wooden spoon. (Do not attempt to do this in a food processor. otllerwise the mixture will be very runny,) Beat Ir the rum, liqueur. vanilla essence and sugar, then fold in the grated cllocolate and ground coffee. leaving Ihe mixture streaky, Carefully spoon rnto the prepared tin, leaVing the surface coarse.

such as Tia Maria 1 te,lSpoon van'lIa essence

4 tablesPoons ICing sugar

125 g gnted pla,n bitter choc lIate, per 'fit co ":18 sol'ds

60

<1 tablHpoons espresso ground

Itar

d'

r08$t CoNee

a ,Sprrngform

ca~e /On

.. , ; "l diameter. Imed

slrve.6-8

Freeze for about 2 hours unlll Just frozen, not rock solid. The pudding should be only Just frozen or very chilled. Transfer 10 the letligerator 30 mlrutes before serving to soften slightly If 100 flrm. To serve. unmould. remove the paper and set on a large S8MI'Ig ptlte. U. a knife to cui Ihrough very cold plain chocolate to make spiky sNtdI then use to cover the surface of the cheesecake. Allernatlvefy, to mike chocolate curls. spread melted plain chOcolate on a tnlrbtrlta.b to. dIpIh of 5 mm, When Just sel. draw a fine· bladed knife across the chocr;llill • • 45 degree angle to shave off curls. Dust with ICWlg suo- and IIrve wtIh • spoonful 01 whipped cream. if ualng. Note Ricotta is a light fresh ch.... made from whey If I,IMJI.ltlr, strained cottage cheese instead

sauces chocolate sauce g best

7

)

ca'"

1 Ie3SPO

QUlty P

.oc

Jle

Jilr C::;)a powtler

hot fudge sauce

toffee caramel sauce

50 9 bE-il-Qllal ty pla,n choco lie . 70 per cent 'OC")8 s.:; Ids

4 lahlesp

1~ 9 butlar 2 tablespoons golden syrup

2 lable P)o

1 teaspoon vanilla as sance

Break the chocolate Into small, evenly sized pisces and put In a small heavy· based saucepan, Add the sugar, cocoa powder and

Makes about 250 ml

soft brown JQar

lIable P)O 1 In IJmd

ISO!) SOft brown sugar. illoved

Makes about 35 0 ml

'den yrup

'rash y

'00 otf.ter

bran

~u'!e . .ad

JU ' 0 01

argo lemon

Makes about 300 ml

300 ml water, Heat gently, stirring occaSionally, until the chocolate has melted Bring to the bOil and simmer for 15- 20 minutes unl,l Syrupy and very glOSSy. Remove from the heal. $llf In the v811 11a, then let COOl Reheat blOwly 10 &ef>Je

Break the chocola te Into small , evenly sized pieces

and put In a medium bowl set over a saucepan of barely simmering water. Leave for about 10 minutes unlll completely melted. then slir In the buller. Add 75 ml bOIling water. stir well to blend. then sltr In the golden syrup and sugar. Transfer to a small saucepan add the vanilla and bring to the boll, turn the heat down and leave to bubble YeIy Slowly for 5 minutes Remove from the heat Immedi8tetv Keep It warm OVer the hot wat.r, It Will set .. It COOIa It can easily be rwneIted "".

gentle heat

Put the g olden syrup, sugar and

butter In a medium saucepan and heat gently until d.ssotved. then boI untlt It becomes a rich gokIen brown Remove the saucepan from the h st. add 150 ml wat.... rwtum to the hili and stH' untit dtssoIved.. Pow the cream and lemOn juk:tl thin bOIl syrupy Let cool This s. ce bill: 7

aal'V8d warm

strawberry sauce

mascarpone cream

lemon syllabub cream

~

SOC n' .... _ Irpone cheese )r JOU lecelm

fInely graled zest and I Jnw3xed lemon

3 tab spo)Os

6 taCla<;poo"s Madell'3 wine or Sherry

9 tres.."1 ;!tawb'"rr

2 !ablespo)l"ls

In9

Jgar

bal >am

100 ml Marsal

Makes about 300 ml

In9 ugar

a m Vln <'.ante )r

w"

J

IUlce

of

dry wMe WIne. Madeira )r sherry t,

'11

Ire hty grated nutmeg Makes about 500 ml

Hull and halve the strawbemes, then put them In a small

saucepan with the

ICing

sugar

and 3 tablespoons water. Heal Slowly until the JUices start to run , then transfer 10 a blender or fo od processor, add the balsamic vinegar and puree until smooth. If yOu preler. press the sauce through a sieve to remove the seeds. POur Into a small bowl, COver with chngfllm and chili unlll required.

Variation Make raspberry sauce the same way. but Substitute raSPberry vinegar for the balsamiC VInegar - It lust adds a certain Sharp note to the sauce.

SOO '111 doucre cream ICIng lugar. to taste

Put the m&sc.)rpone cheese, ICing sugar and Vln Santo In a large bowl and. using a balloon whisk or electriC hand mixer. whisk until soft peaks are formed. Chill until required.

Mak•• about 100 mI

Put the lemon zeet In • bowA wIIh

the Madeira wtne and ;at. Ii nutmeg L• ...,. to rrJilOll11i fir at lNat 1 haul: anothIr bowl

Put the erlEn'" tl _1n.1OCh...... • bl'DCIfi

wi ' 'I fI

u. . .'.'1 unII _II ..

I $

q

:

index b

fla f eese ke

tI

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q

K

p

r I ifMG3ke 49

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;Ie ~e t lea ~ \lIp

6

car ,-neI

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..

...

TIaf

ott! iJo tnd P

,I

:"\1 COIlISCCakes 38

b<

:aktl 57 thei al'ld.

rearl 63 tat ml 'II of. 4

eesecak

I

'JJ(·"l8r1t~.

4, 6<1

It"' '" .()t' l lem "e(jrlo

'"1ccse

kj

eo

SIlS'

"0 base 10

COOIUe r

I ollie 'umb tla nlllly tl " • crumb _ 10

I

~ge ~e

rem

"-,age

01 (

0

sea.

kes 51

I 6

135 over. p"eheal no '" p

goat

110m

Q!'ango 'leedleShreds. 50 en·bekod Cheea8Cakes

1 • CO'

o

'!\eo.. and ~r "-es~.lkO wr1l, IhlJbartl orflpOte 2'

eyll

."'" •

1lf1l,\"",nch

cl'leeMCake l4 1'101 ludge sa

..

II 6

•

lau • 62

tiel fOJdge 6l1.1C8 8 lemon liyl1abi,lD cream 63 masca.PQl'l8 cream, 53 sllawberry sauce, 63 WHee caramel sauce, 62 simple lemon cheesecake 17 .,rawberry sallce 63

wtlTe marshmallow cheesecake 42

" . -.ltIV ( ()Olo;.,. crumb !;lase 10

I' d1ee(.

01 •

h h

,'elnut CflJl1(;h eseclke 34

"P', "

II

'1d ry It. ,del! .
•

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02

COl Ie

:arpCJ'\

ke

'", " Ie' t

•t:'!uc"

6!ra.or.erry chee ke 42

lecake 30

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181 0 57

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mar,tlmplow >Nh IU

en

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It! P he-se<: ke 46 tI tle S& ke '"

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-C~;;.a;I;.

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