Dieser Beitrag enthält Werbung – advertising.
The basic recipe for this cake I read about in Bill Granger’s. It’s so simple and easy. You can use it again and again. It’ll go fine always… & anytime of the year.
Depending on the seasons you can add some fresh fruit or some mixed-berry-sauce or some chocolate sauce or whatever to create your own special cake event.
There is only one challenge: you’ll always have some problem with getting the cake out of the pan resp. springform. More about this task later!
One approach is flavoring the cake with lemon or orange flavour & adding fresh fruit e. g. fresh berries. Okay – you won’t have fresh berries all over the year, but there is the frozen solution which might do it as well.
…& there is jam: you may also use some berry jam combined w/ some fresh or frozen berries. Let’s see how it works in this post.
However, at first the cake…
What do we need?
- lemon zest
You see I go for a lemon flavoured cake.
Let’s grab a springform, oil resp. butter it & add some fine breadcrumbs.
(…& don’t forget to preheat the oven to 150° C w/ fan!)
Grate the lemon zest & add it to the sugar.
Mix the eggs w/ the sugar w/ help of a handheld electric mixer until very, very fluffy.
Then just add the ricotta & mix w/ a egg whip until smooth. Don’t forget to add the limoncello…
Pour the mess in the prepared springform & put it into the oven for about 1 h 10 min.
Voilà: our cheesecake for all seasons!
Let’s now start w/ the sauce – I had compiled:
- fresh blueberries
- fresh red currants
- strawberry-raspberry-jam (my own reserve!)
- morello jam (store-bought)
- some limoncello.
For the record:
We don’t need any sugar because of the jam…
Just clean & trim the fresh berries.
Mix everything & use a blender to mash the berries. Drain the mess through a sieve to eliminate all the tiny pits…
Voilà: here are cheesecake & sauce!
The cheesecake is very soft & smooth – it requires to do any handling w/ lots of care!
- When removing the edge of the springform use a knife to free the cake wherever it likes to stick to the edge.
- Before transferring the cake to the final plate wait until the cake is completely cooled down. Let it slide slowly from the springform bottom onto the plate – use a long knife (or something equivalent…) to help the cake sliding by carefully freeing the cake when stickling to the bottom.
I tried to use baking parchment, but it didn’t work any better. On the contrary: although the transfer to the final plate was easy it wasn’t easy at all to remove the baking parchment which liked to wrinkle, to stick, to … Therefore I think the butter-breadcrumb method is better.
I didn’t use additional sugar nor any thickening agent for the berry sauce… & I didn’t cook the sauce.
- Concerning the sugar: the jam was sweet enough, but when using no jam you’ll have to add some sugar – how much depending on your taste.
- Concerning the thickening agent: the mashed fruit was rather viscous – no need for any further thickening. If you use more fresh fruit think about the liquid… & add some corn starch or whatever…
- Concerning cooking: if using fresh fruit… (I use to cook a berry sauce when starting w/ frozen berries, adding sugar & using a thickening agent!)
The businesswoman w/ too many office hours thinks
I like the idea of this cheesecake for all seasons especially to finalize a dinner w/ family & friends. The cheesecake will be enough for at least 6-8 people. I can vary this cake by different flavours & sauces or chopping just fruit salad…