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Receta FRUIT Melody velvety-smooth CHEESECAKE - multi-ethnic inspired
by Foodessa

FRUIT Melody velvety-smooth CHEESECAKE - multi-ethnic inspired

This sumptuous multi-ethnic inspired FRUIT Melody CHEESECAKE got the Spa and Star treatment.

For a dedicated post...please refer to:
http://www.foodessa.com/2010/08/bathe-or-not-cheesecake-melody.html

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 10

Ingredientes

  • . > (American / Metric measures)<
  • . CRUST:
  • . 1-1/2 cups (I35g) cake or cookie crumbs
  • . 1/4 cup (60ml) unsalted butter (melted)
  • FILLING:
  • . 1 (8oz.) pkg. (250g) Cream cheese (softened 2hrs.)
  • . 1 cup (225g) Ricotta cheese * (drained of water)
  • . 1/2 cup (100g) Feta cheese ** (less salty variety)
  • . 1 cup (110g) granulated sugar
  • . 4 xLarge egg yolks
  • . 1 cup [~1/2 pint] - (250ml) Sour cream ***
  • . 1 Tbsp. (15ml) pure Vanilla extract
  • . 1 Tbsp. (15ml) lemon juice
  • . 1 small lemon (finely grated)
  • . 4 xLarge egg whites
  • .
  • . Heavy-duty WIDE aluminium foil for a 'water bath' pan
  • .
  • . >TOPPING...Glaze and Fruit garnish:
  • . a few strawberries, blueberries, peaches and cherries
  • . 1 cup (250ml) fruit jam (apricot or peach)

Direcciones

  1. . Prepare a 9 inch (23cm / 2.5 litre) spring form pan. With a little vegetable oil...grease the whole cake pan.
  2. . Pre-heat oven to the initial 350F/180C/Gas 4...position oven rack in the center. NOTE: Oven temperature will later be lowered to 325F/160C/Gas 3.
  3. . >Optional<...Preparing the 'WATER BATH' (Bain Marie) to leak proof your pan: ** Foil wrap the spring form pan. Cut out an 18 inch (46cm) square piece. Raise it on the sides and then crush the foil at the top as it surpasses the edges a bit. Note: If foil is not heavy duty...double wrap just to ensure a tight leak-proof bake.
  4. . CRUST: . In a bowl, toss the crumbs with the melted butter until a moistness is realized. Press evenly at the bottom of the pan. BAKE at 350F/180C/Gas4 for about 10-12 minutes or until firm to the touch. Cool completely at room temperature. Set aside. LOWER the oven temperature to 325F/160C/Gas 3
  5. . FILLING: . In a large bowl, beat the cheeses with the sugar on MEDIUM speed. Combine until smooth. Gradually add the egg yolks one at the time while beating on very low. Add the vanilla extract, lemon juice, zest and sour cream. Slowly beat until smoothly combined. Don't over beat. With an electric whisk, whip the egg whites to soft peaks. Then, with a spatula, add a little of the beaten egg whites into the cheesecake mix. Carefully fold in the remaining egg whites. . Pour the batter into the prepared crust.
  6. . BAKING: Note: If using a' Water Bath' method...add the foiled cake pan and fill the roasting pan of hot tap water by bringing it halfway up the sides of the pan. However, if not using a 'water bath'...make sure to at least place the cake pan onto a baking sheet. BAKE for 90 minutes. With the OVEN turned OFF: Leave everything alone for 1 more hour. Afterwards, open the oven door slightly ajar to let the rest of the heat and steam escape. Later, when oven is no longer warm (about 1 hour)...transfer cake pan to a wire rack. Once it's completely cooled, cover with plastic wrap and place it into the refrigerator. It will be ready to decorate in about 4 hours or longer.
  7. . ASSEMBLY: . Place the cake pan on a serving dish. Run a wet thin metal spatula or knife around the sides of the pan and then loosen the spring form clip to release the cake. This cheesecake should be eaten in the next few days or properly plastic and foil wrapped for freezing up to one month.
  8. . TOPPING: Decorating and Glazing the Fruit Medley: In a small pot, gently melt the jam on low heat. Through a thin sieve, pour the jam into a cup so that only the liquid remains. Decorate the cake's surface and pour the liquid throughout making sure all fruit is covered. This glazed covered cake will remain looking fresh for at least 2 days.
  9. . Claudia's flavourful wishes from...FOODESSA.com