{"id":2189,"date":"2011-01-31T21:37:51","date_gmt":"2011-01-31T13:37:51","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2189"},"modified":"2011-02-11T13:24:21","modified_gmt":"2011-02-11T05:24:21","slug":"2189","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/2189\/","title":{"rendered":"Strawberry cheesecake with strawberries in rose syrup"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/p>\n

There are times that I can take one look at a\u00a0photo of a dish and know that I want to cook it.\u00a0 That is exactly what happened when\u00a0I saw this cake of the cover of the October 2010 issue of\u00a0Australian Gourmet Traveller.\u00a0 It took me a little while to find the time (and purpose) to make it.\u00a0 You see there is only one problem with\u00a0my cooking obsession,\u00a0I also tend to enjoy eating\u00a0 and if there is something delicious in our house my self-discipline goes out the window.\u00a0 A great solution to this is having friends for dinner, it means that there is never as much left over.<\/p>\n

Baked cheesecakes have never really been\u00a0part of my repertoire in the kitchen.\u00a0 Not that I\u00a0dislike them, I think it is more because\u00a0our family recipe<\/em><\/a>\u00a0was always the\u00a0uncooked variety.\u00a0 \u00a0I was looking forward to trying this recipe.<\/p>\n

strawberry cheesecake with strawberries in rose syrup (original recipe from <\/span>Gourmet Traveller<\/span><\/em><\/a>\u00a0adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes one 27cm (10\u00bd inch) cake<\/span><\/p>\n

Ingredients<\/span>
\n<\/em>melted butter, for greasing
\n750g (1\u00bdlbs) softened cream cheese
\n500g\u00a0(1lb)\u00a0mascarpone\u00a0\u00a0
\n190g (0.4lb) raw caster sugar\u00a0
\nfinely grated rind of\u00a02 limes and juice of 1\u00a0\u00a0
\n4 eggs\u00a0
\n250g\u00a0(\u00bdlb)\u00a0sour cream\u00a0
\n140g (0.3lb)\u00a0strawberries, coarsely chopped\u00a0\u00a0
\nsweet ginger pastry\u00a0
\n<\/em>125g (\u00bclb) softened butter\u00a0
\n30g (3 tablespoons)\u00a0pure icing sugar, sieved
\n125g (1 cup)\u00a0plain (all-purpose) flour
\n2 tsp ground ginger<\/p>\n

Preparation
\n<\/span>Preheat the oven to 150\u00b0C (300\u00b0F\/Gas 2).\u00a0\u00a0For sweet ginger pastry, beat butter and icing sugar in an electric mixer until light and fluffy (2-3 minutes), sieve over flour and ground ginger, stir to combine.\u00a0 Turn onto a work surface, bring together with the heel of your hand, roll out to 4mm (0.15 inch)\u00a0thick and line the base of a 27cm (10\u00bd inch)-diameter, 5cm (2 inch)-deep fluted tart tin, trimming edges. \u00a0Refrigerate to rest (30 minutes), prick with a fork, blind bake until light golden (15-20 minutes), remove weights, bake until crisp (4-5 minutes), cool.<\/p>\n

Lightly brush sides of tart tin with melted butter.\u00a0 Process cream\u00a0cheese, mascarpone, 165g (0.3lb) raw caster sugar, lime rind and juice in a food processor until smooth, scrape down sides then add 3 eggs, one at a time, processing to combine.\u00a0 Pour over pastry, bake until just set (40-45 minutes).<\/p>\n

Process sour cream, strawberries and remaining raw caster sugar in a food processor until smooth, add remaining egg and process to combine.\u00a0 Ladle over cheesecake and bake until just set (8-10 minutes). \u00a0Cool, then refrigerate until completely chilled (4-5 hours).<\/p>\n

Serve with remaining strawberries and syrup<\/em><\/a>.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I found this pastry very soft and difficult to roll out.\u00a0 In the end I decided to press it into the tin rather than roll it, this worked much better for me.\u00a0 *I also forgot to bake the base after removing the weights so the base wasn’t are dark in colour or as crunchy as it was supposed to be, but it held together and tasted fine.\u00a0 *I used the syrup recipe from my parfait<\/em><\/a> because G is not a ginger lover.\u00a0 The adapted syrup worked well with the cheesecake.\u00a0\u00a0\u00a0*I halved the original recipe and used an 18cm (7\u00a0 inch) fluted dish that was 4cm (1\u00bd inch) deep.\u00a0 This was perfect for 6-8 serves.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

ease: 6.5\/10.<\/strong>\u00a0 There were several elements to this dish.
\nprep time:<\/strong> 40mins.<\/strong>
\ncooking time: 1hour 20mins <\/strong>plus resting, cooling and\u00a0chilling time
\ntotal:\u00a02 hours<\/strong> plus resting, cooling and\u00a0chilling time<\/p>\n

taste: 8\/10.<\/strong>\u00a0 This was very smooth and rich.\u00a0 There was a great balance between the smooth lime filling, buttery pastry and strawberry top layer.\u00a0 The fresh strawberries and syrup were also a lovely addition.\u00a0 Our guests loved it, as did others who were fortunate enough to benefit from the left-overs.\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Maybe<\/strong>\u00a0but only for a special occasion.\u00a0 I\u00a0prefer to make\u00a0the easy (uncooked) version of cheesecake.<\/p>\n","protected":false},"excerpt":{"rendered":"

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There are times that I can take one look at a photo of a dish and know that I want to cook it. That is exactly what happened when I saw this cake of the cover of the October 2010 issue of Australian Gourmet Traveller. It took me a […]<\/p>\n","protected":false},"author":2,"featured_media":2192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,51,81,31,93,48,27],"tags":[6,121,4,104,19,119,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2189"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2189"}],"version-history":[{"count":13,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2189\/revisions"}],"predecessor-version":[{"id":2212,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2189\/revisions\/2212"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2192"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2189"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}