Close X
Friday, November 22, 2024
ADVT 
Food

Honey Lime cheesecake with Marinated Cherries

By Chef Vivek Singh, 25 Sep, 2015

    This is a very fresh and light take on the ever-popular cheesecake, and it works particularly well with cherries when they are in season. When cherries aren’t available,  I like to serve it with the Red Fruit Compote.

     

    Ingredients:




    For Cheesecake:  

    • 120 g thick strained Greek yoghurt (250g yoghurt that is
    left to drain overnight)               
    • 110 g mascarpone cheese                                 
    • 60 g clear honey                                                                  
    • 50 g caster sugar                                                                  
    • Juice of one lime                                                                      
    • Finely grated zest of ½ lime                                              
    • 90 g double cream, whipped                                             

     For marinated cherries:  

    • 200 g cherries, some stoned
    and some left whole with the
    stalks still on                                     
    • 40 g icing sugar
    • Juice of one lime                                                                      
    • 2 mint leaves, finely chopped                                          
    •  4 Brandy Snap tuiles, to serve   

     

    Preparation:



    • Mix together the Greek yoghurt and mascarpone cheese. Beat in the honey, sugar, lime juice and zest, then quickly and lightly fold in the whipped cream.

    • Divide the mixture between four ring moulds lined with greaseproof paper, then cover with clingfilm and chill for at least 20 minutes, until set.

    • For the marinated cherries, mix all the ingredients together and refrigerate until required. When
    ready to serve, unmould the cheesecakes by lifting out the ring moulds and peeling away the greaseproof paper, and place on four plates.

    • Then surround with the cherries and serve with a Brandy Snap tuile on each plate (you can sit the cheesecakes inside the tuiles if you wish).

    MORE Food ARTICLES

    Grilled Paneer Kebabs

    Grilled Paneer Kebabs

    Ingredients 8 ozs of paneer cut into 1 to 1.5 inches in size assorted vegetables such as colorful bell peppers, onions, mushrooms, zucchini… ½ cup plain yogurt (non fat yogurt is fine) 2…

    Pickled Lime Wedges (Achar Limau)

    Pickled Lime Wedges (Achar Limau)

    Ingredients 2 tablespoons vegetable oil 2 pounds small limes 1 pound assorted fresh chile peppers 1 1/2 cups chopped garlic 1 cup chopped fresh ginger root 3 sprigs fresh curry leaves 2 tablespoons mustard seed 2 tablespoons fenugreek…

    Sauteed Cauliflower with Anise and Cashews

    Sauteed Cauliflower with Anise and Cashews

    (Tangy Tar Hot & Sweet- Serves 4-6) Ingredients • 2 to 3 tablespoons canola oil • 1 teaspoon anise seeds • 3 or 4 long dry red chilies • 1 cup diced shallots • 1-1/2 tablespoons

    Garlic Mussels

    Garlic Mussels

    Heat oil in a frying pan and add crushed garlic. Once Garlic is brown, add pre cooked Mussels in the pan and saute

    Chef Abhishek Roy

    Chef Abhishek Roy

    Chef Abhishek Roy’s Atithi cuisine offers a symphony of Indian flavors and spices that’s sure to excite both the novice and the connoisseur alike

    Chef Bal Arneson

    Chef Bal Arneson

    Bal Arneson is an author, educator and a passionate advocate for simple and healthy Indian inspired cooking.