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ROSEMARY SHRAGER RECIPES

Baked cheesecake with exotic fruits

A healthier take on the dessert favourite

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RECIPE DETAILS

  • Prep time:20min
  • Cook time:1hr 15min
  • Dish type:Puddings & Desserts
  • Difficulty:Medium
  • Cuisine:American
  • Chef:Rosemary Shrager
  • Programme:
    • Rosemary Shrager's School for Cooks

Ingredients

Ingredients
THIS IS FOR TWO CHEESECAKES
Divide it once you’ve made all the mix

350g digestive biscuits
130g unsalted butter, melte
Filling
450g ricotta cheese
450g cream cheese
450g creme fraiche
6 eggs, lightly beaten
450g caster sugar
Grated rind and juice of 2 lemons
15ml corn flour
Topping
2 ripe mangos, peeled and sliced
2 ripe papayas, peel, deseed and slice
physalis
star fruit, sliced
6 passion fruit, halved
A little shaved coconut, toasted

Preparation

1. Crush the biscuits in a blender or food processor, then mix with the melted butter. Spoon into a lightly greased 20cm spring-release cake tin and spread evenly. Chill while preparing the filling.

2. Put all the filling ingredients in a food processor and pulse briefly until smooth. Spoon over the biscuit base and bake at 150°C / fan oven 140°C / 300°F / Mark 2 for 1 ¼ hours. At this stage the cheesecake will still be slightly soft in the middle.

3. Turn off the heat but do not open the door. Leave the cheesecake to cool completely in the switched-off oven, for 3-4 hours. It will continue to firm up during this time.

4. Unmould the cooled cheesecake on to a large plate and arrange the mango, papaya slices, physalis and star fruit on top. Scoop out the passion fruit seeds and pulp, spooning them on to the fruit, then scatter over the toasted coconut. Serve at once.

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