18 June 2008

Lemon Cheesecake a la Tinned Tomatoes
























Yesterday was Tuesday and our weekly mother/daughter/movie/dinner night. It is so nice that "Little Burnt Toast" is home for the summer and we are able to enjoy an evening set aside each week for just the two of us. I get to spoil her and ply her with delicious foods and weekly experiments. She is my happy guinea pig and I am just happy!!!

Ruth from Ruth's Kitchen Experiments has a weekly blogging event out in the blogosphere where you can blog about a recipe that you have bookmarked to prepare sometime in the future. It can be from a cook book, food magazine, food blog, food website or anywhere at all. We all have recipes that are piling up on our counter tops and clogging up our computer files. Lets get these recipes out of the "wanna be" stage and into our kitchens and subsequently on the table for everyone to enjoy!!!!!!

I probably don't have to tell you of the ever expanding list of excellent recipes to try...we are probably all in the same boat. One recipe I have had on the files for some time is a Lemon Cheesecake that I saw posted at Holler's of Tinned Tomatoes . I have been holding onto this recipe and waiting for the warm weather...reread that as sweltering heat... of summer to give it a try. Unlike the baked cheesecake that we are more familiar with this dessert is unbaked which makes it perfect for these lazy, hazy days. Her original recipe with a blueberry and raspberry topping is here .

Strawberry season is in its infant stages, so, this is to be my first of many desserts made with local "100-Mile Diet" strawberries. That is why I opted for blueberries and strawberries for my seasonal topping. Hollers recipe for cheesecake is below in her own words. You could use any topping or fruits in season that you desire.

Thank you Holler!!!!!!!!!!!!!!!!!

**Lemon Cheesecake with a Blueberry & Raspberry Topping**

Base

12 gingersnap biscuits (or graham crackers)
100g butter, melted
1 tsp clear honey (liquid)

Filling

600ml double cream, lightly whipped (whipping cream)
500g mascarpone cheese
juice of 2 lemons
zest of 2 lemons
2 T icing sugar

Fruit Topping

200g caster sugar (granular)
400g mixed frozen raspberries and blueberries
Juice 1/2 lemon


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Place the fruit, lemon juice and sugar in a pan and bring to the boil. Leave to simmer for a few minutes until starting to thicken. Set aside to cool.

Crush the biscuits in a bag with a rolling pin, sometimes you need a double layer of bag, so that it doesn't burst and make a right mess. Tip the biscuit crumbs into a mixing bowl and stir in the melted butter and honey. Press the mixture over the base of a loose-bottomed tin (about 20cm) and leave to set in the fridge while you make the filling.

Beat the cream and mascarpone in a bowl until smooth. Add the lemon juice and zest and icing sugar to the cheese, being sure not to mix it too much as it could split.

Smooth the mixture over the base, cool in the fridge until needed.

Remove the cheesecake, carefully from the tin and spoon over the fruit topping.

This cheesecake would be especially good with this sauce:


**Raspberry and Grand Marnier Sauce**

1 (12-oz) bag frozen unsweetened raspberries, thawed, reserve juice
1/3 cup sugar
2 T orange-flavored liqueur (recommended: Grand Marnier)

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Drain raspberries, reserving juice. Puree berries with 1/3 cup sugar in processor. Press through a fine sieve into a medium bowl to remove seeds. Add just enough reserved juice and Grand Marnier to thin puree to sauce consistency. Cover and refrigerate. Chill.Yields 2 cups


You may also enjoy from the archives of More Than Burnt Toast :

Explosive Turtle Cheesecake
Pumpkin Cheesecake
Rhubarb Cheesecake
Coeur la Creme Best Blogger Tips

39 comments:

  1. delicious cheesecake - i do love seasonal berry fruit served on creamy white cakes (reminds me of pavlova)

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  2. I saw this at Tinned Tomatoes and loved it then, even more now! Fruit is the perfect partner for this summer delight!

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  3. This looks wonderful, just wonderful but mostly I love that you call her little burnt toast. He-he.

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  4. Love any kind of cheesecake and in Greece they usually do not bake the cheesecakes, I did several times and you are right it's much easier.

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  5. Lol - here was me wondering exactly where the tinned tomatoes were going to make an appearance in the cheesecake!!

    Looks delicious!

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  6. "Little Burnt Toast" came from Peter over at Kalofagas..my daughter loves to cook so it is fitting:S

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  7. This looks dead easy Val. Love the simplicity behind it..and the best part..no baking! Hope you and "Little Bunt toast" are enjoying the summer.

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  8. Looks delicious! I made cheesecake last night but it wasn't nearly as light looking...probably all the chocolate I put in it.

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  9. This looks simply wonderful! I'm so glad you have that time with your daughter.

    How is the camp job going?

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  10. LOL...I'm glad you liked and stuck with Lil' Burnt Toast as your daughter's moniker of choice...I hope she likes it too!

    Great find with the cheesecake and the use of fresh, seasonal berries is smart cookin'.

    How well does cheesecake travel from coast to coast? ;)

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  11. That a good piece of cheesecake.

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  12. Hi Val, I am glad you tried out the cheesecake. It is very indulgent, isn't it? Your cheesecake turned out great and what a beautiful photo.
    Give my love to Little burnt toast :)

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  13. That looks scrumptious Valli! I just love everything that Holler makes! This is no exception - you did a great interpretation!

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  14. I've been meaning to make this recipe since I saw it too. Thanks for reminding me Val.

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  15. Oh yum Val, that looks so good. Love the no bake thing too! Perfect for keeping my house below 80!!

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  16. Looks lovely and great for summer. :-)

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  17. Sounds like your having a ball with your daughter.I am loving the lovely summer fruits I have seen all over.

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  18. "What now?" That was my reaction to the recipe title, but I now I understand.

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  19. Cheesecake, yummm. I'm thinking I probably sound like Homer Simpson right now. ha.

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  20. while that's clearly a gorgeous and delicious cheesecake, i don't think it would be complete without that sauce. raspberries and grand marnier? killer!

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  21. Yum! I just love cheesecake... and the lemony-er the better!

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  22. This looks so light and nice for summer dessert. I like the thought of not having to turn my oven on during these hot humid days we are getting in Ottawa. Particularly with no AC. Thanks for introducing me to some other great sites.

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  23. I was really afraid when I saw the4 post title that there would be tomatoes in that cake!

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  24. Any cheesecake will suffice! This one looks amazing

    Cheers
    David

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  25. Great dessert for a hot summer day, and no baking in the oven!! Yay!

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  26. Oh wow. This looks SO good. The mascarpone, the lemon, the berries, the gingersnaps. I'm in heaven.

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  27. Most be so nice. Enjoy your time together.

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  28. Your daughter is a lucky girl! I love it when my mother cooks for me. Outstanding cheesecake, it looks so light!

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  29. This recipe looks yummy! And I love the usage of gingersnaps for the crust!!

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  30. cheesecake, Valli, YUMMY. Great job

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  31. I love cheesecake and this looks just lovely! Its great that you have a mother/ daughter/ movie/ dinner night. Say hello to the little burnt toast! :)

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  32. How creamy and good does this look.

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  33. VAll this look absolutely wonderful!!! I love lemon cheesecake and this is amazing, (love the plate too) xxxxxxxGloria

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  34. This looks delicious and also, lol@"little burnt toast." Very summery too--anything to avoid turning on the oven when you don't have to is good in my book!

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  35. This cheesecake is what summer dessert is all about: fresh, cool and 100% refreshing. I just love it! (and Little Burnt Toast is too cute a nickname - glad you're enjoying the summer with your daughter. It's nice when they come home for break, isn't it?!)

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  36. Yum, cheesecake is such a satifying treat and in the summer it is so great to top with fresh fruit! Nice presentation on that pretty plate!
    So glad you are having fun with your daughter on her summer break!

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  37. This cheesecake looks great! I like how it's doesn't require baking and also no need for gelatine.

    Great that your daughter is back home for the summer :-)

    xxnora

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  38. Never thought of using gingersnap biscuits for a crust, that sounds so good! As does your cheesecake.

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  39. That cheesecake looks really good! I have to try a cheesecake with mascarpone cheese.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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