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

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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.

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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_ 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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125 9 unsalted butter ch lied and cui nto sma PIece

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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 om tempe lIllIe 5lJ 9 cast r .IQ

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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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blanc ed hazelr

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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

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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,

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orange blossom cheesecakes

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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

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

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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.

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

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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.

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100 ml Marsal

Makes about 300 ml

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