Baked Cheesecake with Pistachio and Candied Fruits
Beautiful centre piece, suitable for any occasion, at any time of the year. The great thing is you can make the cheese cake and the fruit garnish several days in advance, so all you have to do on the day, is just decorate with the garish fruit and serve.
Ingredients: Candied Fruit Garnish:
1 small orange cut into 5mm slices, seeds removed (discard the ends)
1 lime cut into 5mm slices, seeds removed (discard the ends)
1 medium lemon cut into 5mm slices, seeds removed (discard the ends)
1 fig cut into four wedges (as available and optional)
4 kumquats cut in half (as available and optional)
200g caster sugar
200ml cold water
Ingredients: Serves 6-8
150g digestive biscuits
85g unsalted butter, melted
100g mixed candied peel (Used in cake making)
30ml Cointreau or Triple Sec
500g full fat cream cheese, at room temperature
150ml full fat sour cream, at room temperature
100g caster sugar
1 tablespoons plain flour
2 eggs, at room temperature, beaten
50g shelled pistachios (20g whole and
30g crushed)
zest from one medium orange
Pouring double cream to serve (optional)
Method: Cheesecake - (fan) 140°C/Gas 1
Thoroughly grease and line the base of an 8inch springform or deep loose bottom cake tin with non-stick baking paper.
Mix together the mixed candied peel and Cointreau and allow to steep for at least 30 minutes.
Blitz the biscuits in a food processor, leaving some texture or crush in a freezer bag with a rolling pin. Place the crumbs into a large bowl, add the melted butter and mix thoroughly until well combined. Spread the biscuit crumbs onto the base of the prepared tin. Use the bottom of a glass and press the mixture down firmly and evenly. Chill in the fridge for 30 minutes.
Beat the cream cheese and sugar until just combined (don't over-beat). Gently beat in the flour followed by the eggs a little at a time. Beat until just combined. Stir in the sour cream, orange zest, crushed nuts, peel and cointreau.
Gently pour the cream cheese mixture onto the biscuit base. Sprinkle over the whole nuts.
Place the tin onto a baking tray, (makes it easier to carry), and bake for forty five minutes to one hour or until the mixture is just set in the centre. Do not open the oven during the first forty five minutes or the cheesecake may crack and sink.
When cooked turn the oven off, and very carefully run a knife around the edge of the tin to release the cheese cake from the edge of the tin. Leaving the cheesecake in the oven, with the door slightly ajar, allow to cool for 2 hours.
When completely cool, leave in the tin and cover. Then place into the fridge for at least eight hours, or for up to four days.
Method: Candied Fruit
You will need a couple of cooling wires place separately on top of a tray to catch any excess water and syrup.
Boil the orange, Lime and lemon slices in a saucepan of boiling water for one minute, then remove the slices to a bowl of iced water to chill. When cold remove and drain on a cooling wire in one layer for 30 minutes.
Measure 200ml of water into a very large deep frying pan or suitable wide based saucepan. Stir in 200g of caster sugar and bring to the boil, this time without stirring, until the sugar has dissolved. Turn down to a simmer.
Add the fig quarters if using to the syrup and gently cook turning, for five or so minutes until tender, making sure they don’t break up - remove and place onto the cooling wire to cool. Next add the citrus slices and kumquats in one layer if possible, and gently poach for about 35-45 minutes until tender and translucent. Please note, the kumquats may need removing earlier, just make sure they are tender.
When the fruit is ready, remove from the syrup and drain on the cooling wire until fully cold. Place into a container, lined on the base with baking parchment. Place in layers separated with more parchment in between. Cover tightly and place in a fridge until required.
To Serve:
Carefully remove the cheesecake from the tin by gently sliding a hot knife around the edge. Remove the baking paper and place on a suitable serving plate. Decorate with the garnish fruit. You may not need all of the fruit, so keep what is left to either snack on or to decorate another cake or dessert.
For the wow factor, present the decorated cheesecake to your guests, Then cut into slices. If you wish you can serve with pouring cream for a little extra indulgence.