Okay okay, the annual AC garden BBQ is up tomorrow. The past years, I always made various deserts and one was Mehdi’s favourite: my cheesecake.
This year, I thought I have enough to do with all the preparations for the evening and asked my team to bring salads and desserts. Well, I did not expect Mehdi’s reaction….whaaaaat? No isi-cheesecake? No way! So here I am, baking a cheesecake just for him!
Ingredients for a springform pan of 18cm diameter
150 g cookies (me: Kägi Fret Toggenburgerli)
100 g melted butter
50 g grated almonds
1 tablespoon cocoa powder
150g creamy quark
1 pack Philly Balance Cream Cheese
400 g Mascarpone (me: Galbani)
1 tablespoon corn starch
1/2 teaspoon orange zest
A handful of blueberries, fresh if available
Preheat oven to 160c
Crush the cookies until they are as fine as breadcrumbs. I used a plastic bag and a dipper, then chopped the cookies gently in order that the bag doesn’t burst. If you have a blender, tant mieux!
Melt the butter. Meanwhile add the almonds, cocoa powder and vanilla seeds to the cookiecrumbs. Mix well. Then, add butter and stir well until you get a kind of dough. Put it in the pan, distribute it evenly and press onto bottom of the pan. Bake in the oven for 15mins, take it out and let chill for another 10-15 mins in the fridge (don’t put it in the fridge right away, wait a few minutes until it has cooled a bit, else, your stuff in the fridge won’t be happy if it heats up in there).
In my Kenwood Chef, I mixed the two eggs with sugar, orange zest and corn starch until I got a white creamy texture. Then, I added the quark and let the Chef stir for a few minutes. Next in line: Philly Balance, again a few minutes of stirring. Last but not least, I added the Mascarpone. This meant for my Chef: Another at least 5 minutes of stirring in order to get a very creamy mix.
If you do not have a fancy Kenwood Chef, use an electric mixer, or, if you feel like doing something for your muscles, use a egg whisk:-)
Take the pan with the crust from the fridge, increase oven temperature to 175c.
Then distribute the blueberries evenly on the crust. You can use other berries too. Don’t add sugar nor warm them before, else the crispy crust becomes a stodge.
Now top the crust/berries with the cream. Put into oven and bake for 47 mins. Then, turn off the oven, crack open the door 2-3cm and leave the cheesecake in the oven for another 60 mins. Then, take it out and let it cool at room temperature. Only once it is cold you can put it in the fridge for at least 12hrs.
Serving: take the cheesecake out of the fridge 30 mins before serving, remove the cheesecake from the pan and cut it in 6 pieces…or 2, or in my case, since Mehdi will eat it alone, no need to cut it at all!