Straw­berry crème fraîche cheese­cake

Gourmet Traveller (Australia) - - Food -


This su­per-light cheese­cake can be pre­pared a cou­ple of days ahead. Swap the straw­ber­ries with the best fruit in sea­son – sliced ba­nana with a driz­zle of dulce de leche would also be great.

250 gm Scotch fin­ger bis­cuits 220 gm (1 cup) caster su­gar 80 gm but­ter, melted 500 gm cream cheese, soft­ened Scraped seeds of 1 vanilla bean 400 gm crème fraîche 5 egg yolks 3 ti­ta­nium-strength gela­tine leaves, soft­ened in cold wa­ter (5 min­utes) Finely grated zest of ¼ lemon 1 kg straw­ber­ries, sliced Pure ic­ing su­gar, for dust­ing 1 Grease a 20cm x 30cm lamington tin and line with bak­ing pa­per, leav­ing some over­hang­ing. Process bis­cuits and 30gm caster su­gar in a food pro­ces­sor to fine crumbs, add but­ter and a large pinch of salt and pulse un­til com­bined. Spoon crumbs into pre­pared tin and press into base to form an even layer. Re­frig­er­ate for 30 min­utes to firm up.

2 Beat cream cheese and vanilla in an elec­tric mixer fit­ted with the pad­dle at­tach­ment un­til smooth and com­bined.

Add crème fraÎche, stir un­til smooth, then trans­fer to a bowl. 3 Clean and dry mixer bowl, then whisk egg yolks in mixer un­til pale and fluffy (5 min­utes). Com­bine re­main­ing su­gar and 80ml wa­ter in a small saucepan over medium-high heat, stir to dis­solve, then bring to the boil and cook un­til syrup reaches 121°C on a su­gar ther­mome­ter (6-8 min­utes). Squeeze ex­cess wa­ter from gela­tine, add to saucepan and stir un­til just melted, then with mo­tor run­ning on high speed, add su­gar syrup to yolks in a thin, steady stream, whisk­ing un­til pale, thick and cooled a lit­tle (3-4 min­utes).

4 Whisk cream cheese mix­ture into yolk mix­ture with lemon zest. Spread evenly over bis­cuit base and chill un­til set (3 hours). 5 Top cheese­cake with straw­ber­ries and dust with ic­ing su­gar to serve. Cheese­cake will keep re­frig­er­ated in an air­tight con­tainer for 3 days.

Wine sug­ges­tion A sher­bety moscato.

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