Blogs

Write new blog
user-514037

new york cheesecake with damson compote

by user-514037 published on

I have mixed feelings about Valentines day. Obviously celebrating love is a good thing but being told we all have to be romantic on the same day of the year makes me want to do the opposite. And while I love any excuse to enjoy a lovely meal, this is one night when I can't imagine eating out.

Ruby however is well into the Valentines vibe. To her it means a disco at school and a reason to be more prolific than normal in her production of cards, pictures and assorted 'presents.' With Valentines coinciding with the end of term, her school drawer is being opened and each day she eagerly gives me sheaves of paper, much of it covered in orange and pink hearts. All very sweet even if the fridge and the kitchen beams are already weighed down by artwork and I'm not sure where it's all going to go.

Anyway, I've made an effort too:

DSC06953

Well, with all the dairy activity in this house lately, it had to be a cheesecake. I've long been a fan of the New York style cheesecake in Nigella Lawson's 'Domestic Goddess' and have adapted it to make use of the easy soft cheese I've been making. The soft cheese freezes well by the way, making this quite an easy, treat pudding to make without too much planning.

Inspired by Sandy's use of nuts in a dessert base in her vegan blog here I decided to veer substitute some of the crushed biscuit base for nuts. And I do love a tart fruit with the richness of cheesecake so, coupled with the fact that I'm trying to make a dent in the frozen fruit in the freezer (before this year's glut arrives) damsons were the chosen fruit. Their gloriously rich colour at this time of year was obviously an attraction too.

DSC06928

New York Cheesecake

For the base:

100g digestive biscuits

3 tablespoons pecans

3 tablespoons cashew nuts

100g melted butter

3 tablespoons raw cane sugar

Put the biscuits and nuts in a plastic bag and bash with a rolling pin until you have crumbs. Mix with the melted butter and sugar and press into the bottom of a greased and lined springform tin. I used a silicone heart mould this time. Put in the fridge to firm up for 1/2 hour.

For the topping:

2 tablespoons cornflour

750g homemade soft cheese (obviously you can use any bought soft cheese and I've found a mix of soft cheese/mascarpone is delicious too)

6 large eggs, separated

225g fairtrade raw cane sugar

2 teaspoons vanilla extract

150ml double cream

150ml sour cream

1/2 teaspoon salt

icing sugar for dusting

Preheat oven to 170C. In a large bowl, mix together the sugar and cornflour. Beat in the soft cheese, egg yolks and vanilla then slowly pour in both creams, beating constantly. Add the salt. Whisk the egg whites to soft peaks, then fold into the cheese mixture. Pour onto the chilled base and bake for 1- 1/12 hours, until the cheesecake is golden brown on top. Turn off the heat and let the cake stand in the oven for 2 more hours. Then open the oven door and let it stand for a further hour. Serve cold, dusted with icing sugar.

Tender, pink stems of rhubarb would be lovely with this, or a fruit of your choice. I opted for damsons, cooking them until they burst open with a tablespoon of water and a spoon of sugar. When they'd cooled enough to handle I removed the stones with a spoon and adjusted sugar to taste.

DSC06949

I know, it's a cracked, wonky heart but hopefully my loved ones are used to my very rustic efforts being more about the taste than perfect looks!

2 replies
Replied on

Yes - it's the same. I'm a Brit but have spent a lot of time in US - and done a lot of baking there - mixing and matching ingredients and making substitutions. Great challenge really!

Replied on

Your cheesecake recipe sounds delicious! Is double cream the same as heavy cream? ( I live in the US)

To leave a response to the post you will need to be a registered user. Sign-up here or Login here
@rivercottage
  • RT @RCChefsSchool: Happy Friday! Create a cooking video this weekend and you could be our next star chef. How about a BBQ vid? link
  • Hi @alt_J we read your recent interview in @guardian - if you did want to literally read aloud from our books, we'd love to send you some!
  • RT @axcanteen: Have a lazy morning, leave the cooking to us and we'll whip you up a hearty breakfast link
  • WATCH: Meet @samjlomas, our winner from last year's #RisingStar comp. Thinking of entering? link link
  • RT @SoilAssociation: 'City of Fremantle in #Australia bans plastic bags and imposes fines of up to $2,500' via @Guardian link
  • RT @plymouthcanteen: We have a fab selection of fresh, locally sourced deli items - if you're enjoying a stroll around @royalwilliamyd pop …
  • Are you creating avoidable waste with your lunchtime sarnies? RT @wwwfoecouk Homemade sandwiches for lunch? link
  • @thepamthejam @pipcourtney All details can be found here: link Should be a fantastic day!
  • RT @jamieoliver: SO EXCITING! @DrinksTube's #CocktailRequest Week starts on Monday. Watch this vid & then send them some inspiration! http:…
  • Bottle up your raspberries for a little #summer goodness in winter. Learn with @thepamthejam link link
  • @_Hugh_Chapman we just gave you a shout out :o) Hope that helps!
  • Based in Cambridge? Can you help? RT @_Hugh_Chapman I'm looking for a landshare-type opportunity for organic veg growing near Cambridge ...
  • RT @WinCanteen: We are at the #Winchester Guildhall NOW until 5pm today... come on down and find out about jobs at our new canteen! http://…
  • Coming up later on #foodtube our @thepamthejam shows how to bottle raspberries with a little sloe gin #delicious #preserving @JamiesFoodTube
  • @_Hugh_Chapman Hello. I'm afraid there is no further funding for this project. Should the situation change, we will let you know. Sorry!
  • RT @RCHQEvents: Great photo blog from @LibertyLndnGirl about her visit to our farm. Check it out here: link
  • Let’ see them! RT @madamchebly: @rivercottage : I'm trying to persuade my son in law to enter but he's way too modest about his talents
  • RT @CityandGuildsPR: Do you have what it takes to be the next Hugh Fearnley-Whittingstall? Apply to be @rivercottage's #RisingStar 2014 - h…
  • We're delivering 1920 bottles of our fine EPA beer to @ocado tomorrow - exciting!
  • RT @RCHQEvents: Got your tickets yet for Hugh's Late Summer Party? We'll be launching a new book + hosting the Rising Star final: http://t.…
  • RT @samjlomas: River Cottage Rising Star 2014 is open again! link @CityandGuildsAC @Springboard_UK @Seachangeagency
  • RT @veeeenr: Foodtube fun & sneak peak into the life of an apprentice at amazing @rivercottage with my little duck @freyjaceleste http://t.…
  • RT @DavinaLovegreen: @rivercottage This is brilliant. I started as a YTS..Now I have my own company. Producing all meat from own farm,makin…
  • @GBPoultry yup!
  • RT @TheFlexitarian: Intermarché fights #foodwaste “Inglorious Fruits & Vegetables” ugly made beautiful link link
  • Could you impress the judges + be the face of Rising Star? There's only one way to find out... link link
  • RT @CampBestival: Feast Collective addition! @rivercottage head chef & @JamiesFoodTube presenter @GillMeller! link http:/…
  • RT @RCChefsSchool: Was it @samjlomas's great tshirt, two week dish or chargrilled pizza that won him the #RisingStar champion title? http:/…
  • Rising Star is back - could you be the face of our apprenticeship scheme, moving into it's second year? link
  • Three words: Apricot daiquiri cocktail. Learn how to make it here! https://t.co/y2yQzN4kyB @DrinksTube -you will love this! @JamiesFoodTube
  • RT @JamiesFoodTube: Want to be part of the @rivercottage family? Apply for their Young Chefs' Apprenticeship Scheme. link
  • Last year's winner says: MT @samjlomas: #risingstar if you love what @RCHQEvents is about then you've got to enter the competition!
  • RT @freyjaceleste: ROLL UP ROLL UP, #risingstar2014 hopefuls, get filming link 🎥 it'll be the best decision of your life!…
  • RT @freyjaceleste: Strewth, it's that time again! I'm going to have to start planning my next @rivercottage #risingstar video to relive the…
  • RT @FareShareCymru: Two days left to vote for us to win Best #Environment Project in the #NLAwards @rivercottage link htt…
  • Rising Star is back! We are looking for the UK’s most ambitious + inspiring young chef! Do you have what it takes? link
  • RT @RCHQGardens: Lovely crop of onions this year, drying in the sun. #growyourown #RCsummer link
  • Join Sir David Attenborough & take part in the Big #ButterflyCount. Let's make 2014 the biggest count ever! link
  • What are you having for lunch? Wish it was this Cider poached mackerel? NEW video from #foodtube link @JamiesFoodTube
  • Check out Hugh rustling up Pollock ceviche with Paul West + @lambposts @JamiesFoodTube link link
  • Now on @4seven - it's River Cottage Veg. Tune in and be inspired, then come and take part on our Veg Cookery course! link
  • RT @SoilAssociation: '#Organic is different' - @rivercottage's Hugh Fearnley-Whittingstall's take on the @UniofNewcastle #organicstudy http…
  • RT @WinCanteen: WANTED: talented, hardworking people to join our new team. Find out more at our @WInchesterCity Guildhall open days: http:…
  • We just supported the Big #ButterflyCount on @ThunderclapIt to help @savebutterflies. Will you add your voice? link
  • NEW: Hugh rustles up Pollock ceviche with special guests Paul West and @lambposts - enjoy! link @JamiesFoodTube #foodtube
  • . @DrinksTube Good for you! Our recommendation? Why, River Cottage EPA of course from @skinnersbrewery #biased #butreallygood
  • RT @SoilAssociation: .@georgemonbiot: 'Ban neonicotinoids now – to avert another silent spring' link via @guardian
  • Exciting video later today from Hugh and @RiverCottageAus Paul West - you lucky people! @JamiesFoodTube #foodtube link
  • RT @plymouthcanteen: HRH started the day @rivercottage and ended it @plymouthcanteen what a day for River Cottage! #TRHDEVON link
  • RT @RCHQEvents: Follow in the #royal footsteps and join us at our River Cottage Cookery School! link link
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00