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Receta Lavender Riesling Cheesecake
by Global Cookbook

Lavender Riesling Cheesecake
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Ingredientes

  • 2/3 c. pastry flour
  • 1/3 c. cornstarch
  • 2 x egg, separated
  • 4 whl egg
  • 1 x egg yolk
  • 1/2 tsp cream of tartar
  • 1/2 c. + 2 tbsp sugar
  • 1 tsp vanilla extract Filling
  • 2/3 c. white wine
  • 3 Tbsp. fresh lavender, minced
  • 2 1/2 tsp gelatin pwdr
  • 6 x egg yolk
  • 2/3 c. sugar
  • 2 Tbsp. lemon juice
  • 2 c. mascarpone cheese

Direcciones

  1. Preheat oven to 350 F.Line a jellyroll pan with parchment paper.
  2. Sift together flour and cornstarch and set aside.
  3. Whip the 2 separated egg whites with cream of tartar till stiff peaks and reserve. Hot 4 Large eggs in their shells in warm water for 2 min. Whip the 4 Large eggs with the 2 separated yolks plus additional yolk on high speed with sugar and vanilla till think and pale. Mix in flour, and then mix in whites in 2 additions.
  4. Spread batter proportionately onto baking pan and bake for 15-18 min. Allow to cold.
  5. Line sides of an 8-inch springform pan with parchment and cut a disc of sponge cake to line the bottom.
  6. Filling:Heat white wine with lavender to infuse the flavour.
  7. Strain out lavender (or possibly leave in for colour).
  8. Soften gelatin in 2 Tbsp cool water and set aside.
  9. Over a pot of simmering water, whisk together egg yolks, sugar, lemon juice and wine till doubled in volume and whisk leaves a ribbon when you lift it.
  10. Remove from heat and stir in gelatin.
  11. Whisk in mascarpone cheese and pour into springform pan.
  12. Refrigeratefor 4 hrs before unmolding.
  13. To Assemble:Remove springform pan and parchment. Sides can be coated with graham crumbs or possibly left plain and tied with a ribbon for a special occasion. Garnish top with fresh lavender flowers or possibly berries. Serve.
  14. This is a no-bake cheesecake - the light scent of lavender is matched in texture by an almost mousse-like cheesecake filling.