Wednesday, September 8, 2010
I invented this recipe from scratch for Claire's birthday. The flavours are typical of me but to make it more suitable for Claire, (since it was her birthday afterall!), I incorporated chocolate by using oreo for the crust. I'm not a huge fan of super dense cheesecake so I make them lighter and fluffier by substituting some of the cream cheese or cream for yogourt, sour cream or ricotta. The textures vary depending on the cheese so just try playing around with those to find what suits your taste buds best.
3 sticks cream cheese
1 cup ricotta
1 cup sour cream
1 cup brown sugar
some fresh lime juice
50g almond or pistachio paste
100g of pistachios
rose syrup or rose water
oreo baking crumbs (or any chocolate cookie crumbs, i prefer to buy them already crumbled simply because it's easier and quicker)
1 stick of butter (110g, 4oz)
1.Start by making the crust simply by mixing the melted butter and cookie crumbs together and patting down into a springform pan
2. mix together the 2 sticks cream cheese( this time i used 1 full fat, 1 light and 1 low fat, i like to switch it up...) and sugar and then add the 3 eggs one at a time. add a splash of fresh lime juice.
3. split this batter in two and add the sour cream to one and the ricotta to the other
4. for the ricotta mix add pistachio aroma to taste and the bitted up almond paste as well as the pistachios. add a few drops of green food colouring.
5. pour this mixture into the pan and place in the oven for about 15 minutes at 175C
6.move on to the other half of the batter and add rose to taste. I used the syrup and I had to keep adding until the taste was strong enough. I definitely ate too much batter while doing this. just know that it takes way more than you think. like maybe a 1/4 cup. add pink food colouring.
7. take the cake out of the oven and gently pour over the pink batter.
8. place in the oven for 40 minutes at 175 and thenfor 25 at 150C.
9. let cool for 2 hours
10. put in fridge overnight