CHEF

Baked vanilla cheese­cake

The Herald Magazine - - CONTENTS - Graeme Cheev­ers is head chef at Martin Wishart at Loch Lomond within Cameron House Ho­tel. Visit mwlochlomond.co.uk or call 01389 722504

THERE’S of­ten a de­bate over which cheese­cake is bet­ter – baked or set. Here the recipe calls for cream cheese. Use the best you can find, which is eas­ier now than ever due to the wide­spread avail­abil­ity of pre­mium prod­ucts. The re­sult­ing cheese­cake is fairly rich so I’d sug­gest serv­ing it with some sour fruits or a fruit puree.

BAKED VANILLA CHEESE­CAKE

Serves 4

100g but­ter 50g caster sugar 5 eggs 185g flour 600g cream cheese 100g nat­u­ral yo­gurt 50g ic­ing sugar 1 le­mon 2 vanilla pods

To make the pas­try, place the but­ter and caster sugar in a mixer and beat un­til light and fluffy. Now add the yolk of one egg and beat for one minute, then add 175g flour and beat lightly un­til the mix­ture comes to­gether. Once to­gether, re­move the pas­try from the mixer, wrap it in cling­film and place it in the fridge to rest for 30 min­utes. Set the oven to 180C/160C fan/gas mark 4.

Once the pas­try has rested, roll it out on a lightly floured sur­face un­til it is 1cm thick and put it on a non-stick bak­ing sheet. Place a 25cm tart ring on top and push down. Place a sheet of grease­proof pa­per in­side the ring and fill with bak­ing beans or rice and put it in the oven for 18-20 min­utes. Make sure the pas­try is crisp be­fore re­mov­ing it from the oven.

Now make the fill­ing. Crack the re­main­ing eggs into a bowl along with the cream cheese, yo­gurt, 10g flour and ic­ing sugar and beat well. Zest the le­mon, cut the vanilla pods in half length­ways and scrape out the seeds, adding the seeds and le­mon zest to the smooth mix­ture and mix well. Pour the mix­ture into the lined tart ring and bake for 30-40 min­utes un­til the mix­ture is firm to the touch. Re­move from the oven and al­low it to cool be­fore plac­ing in the fridge for two hours. Once cold, re­move from the ring and serve cold.

PHO­TO­GRAPH: ALAN DON­ALD­SON

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