Fresh Spring Cheesecake Recipe

Fresh Spring Cheesecake
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Cottage cheese/Mizithra cheese / ricotta1 1⁄2 Pound, sieved (700 Gram)
 Eggs4 Medium
 Vinegar1 Teaspoon (For The Bowl)
 Honey6 Fluid Ounce (175 Milliliter)
 Finely grated orange zest2 Tablespoon
 Orange juice2 Tablespoon
 Cream of tartar1 Pinch
 Icing sugar1 Tablespoon
 Icing sugar1 Tablespoon, mixed with 1 teaspoon freshly ground cinnamon
For pastry
 Plain flour12 Ounce (350 Gram, Plus Extra For Kneading)
 Baking powder1⁄2 Teaspoon
 Salt1 Pinch
 Grated lemon zest1 Teaspoon
 Olive oil4 Fluid Ounce (125 Milliliter)
 Mavrodaphne/Ruby port / other sweet wine4 Fluid Ounce (125 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 3914 Calories from Fat 1393

% Daily Value*

Total Fat 158 g242.5%

Saturated Fat 29.8 g149.2%

Trans Fat 0 g

Cholesterol 812.4 mg

Sodium 2958.6 mg123.3%

Total Carbohydrates 509 g169.6%

Dietary Fiber 13.4 g53.4%

Sugars 222.9 g

Protein 125 g250%

Vitamin A 32.5% Vitamin C 126.5%

Calcium 101.3% Iron 44%

*Based on a 2000 Calorie diet

Directions

Start by making the pastry.
Sift the flour, icing sugar, baking powder and salt into a bowl.
Mix in the lemon zest and make a well in the centre.
Pour the oil and wine into the well and mix with a wooden spoon until well incorporated.
Turn onto a floured work surface and knead 5-7 minutes, adding flour if necessary to make soft, smooth dough.
Cover and put aside for an hour or two to relax.
Break the pastry into two-thirds, and one-third portions.
Roll out the larger portion to a circle 38-40 cm (15-16 in) in diameter.
Oil a 23 cm (9 in) push-bottom spring-release cake tin and fit in the pastry in the bottom and up the sides, letting the excess hang out.
Roll out the remaining pastry to a rectangle as wide as the cake tin and about 8 mm (1/3) in) thick.
Cut into strips.
For the filling separate the eggs, putting 4 yolks and 2 whites in a large bowl.
Put the remaining 2 whites in a smaller bowl which has been wiped with a cloth dampened with vinegar.
Beat the egg yolks and whites with the honey and grated orange zest and juice until golden and slightly frothy.
To lighten the cheese, beat it with a wooden spoon, or put it in a food processor for a few seconds.
Beat in the egg mixture.
Whisk the egg whites with the cream of tartar.
As they form soft peaks add the icing sugar and continue whisking until stiff, shiny peaks form.
Gingerly fold the egg whites into the cheese mixture.
Fill the pastry case with the cheese mixture.
Place the pastry strips over the top, criss-crossing them in a basket-weave pattern.
Crimp the edges attractively.
Bake in an oven preheated to 180°C (350°F, gas 4) for 1-1 1/2 hours, until the pastry is golden and a skewer comes out clean when the filling is pierced.
Cool, then sprinkle with the sugar and cinnamon mixture.
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