PREPARATION 1. Begin by making the pastry for the cheesecake. Sift the flour into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and lemon rind, then add the beaten egg and mix into a dough. Wrap in clear film and chill for at least 15 minutes. 2. Roll out the pastry on a lightly floured surface and use to line the base and sides of a 25 cm / 10” springform pan. Chill for 1 hour. 3. Put the quark (or yogurt) for the filling in a fine sieve set over a bowl and leave to drain for 1 hour. 4. Preheat the oven to 200˚C (400˚F). Prick the chilled pastry crust with a fork, fill it with crumpled foil, and bake for 5 minutes. Remove the foil and bake for a further 5 minutes. Remove the pastry crust from the oven and reduce the oven temperature to 180˚C (350˚F). 5. Put the drained quark in a bowl with the egg yolks and caster sugar and mix together. Blend the cornstarch in a FOR THE FILLING • 675 g / 1 1/2 lb / 3 cups quark (can be substituted with greek yogurt, creamed cottage cheese, or mascarpone) • 150 g / 5 oz / 3/4 cup caster sugar • 4 eggs, separated • 45 ml / 3 Tbsp cornstarch • 150 ml / 1/4 pint / 2/3 cup sour cream • finely grated rind and juice of 1/2 lemon • 5 ml / 1 tsp vanilla essence Baked Cheesecake with Kisel
cup with a little sour cream, then add to the bowl with the remaining sour cream, the lemon rind, juice, and vanilla essence. Mix well. 6. Whisk the egg whites in a greaseproof bowl until stiff, then fold into the quark mixture, one third at a time. Pour the filling into the pastry crust and bake for 1-1 1/4 hours, until golden and firm. Turn off the oven and leave the door ajar. Let the cheesecake cool, then chill for 2 hours. 7. To make the kisel, put the prepared fruit, caster sugar, and water into a pot and cook over a low heat until the sugar dissolves and the juices run. Remove the fruit with a slotted spoon and set aside. 8. Blend the arrowroot in a cup with a little cold water, stir into the fruit juices in the pot, and bring to the boil, stir- ring all the time. Return the fruit to the pot and allow to cool before serving with the well-chilled cheesecake, decorated with sprigs of mint.
INGREDIENTS • 225 g / 8 oz / 2 cups plain flour • 115 g / 4 oz / 1/2 cup butter • 15 g / 1/2 oz / 1 Tbsp caster sugar (superfine sugar) • finely grated rind of 1/2 lemon • 1 egg, beaten • sprigs of mint, to decorate FOR THE KISEL • 50 g / 2 oz / 1/4 cup caster sugar • 120 ml / 4 fl oz / 1/2 cup water • 450 g / 1 lb / 4 cups prepared red berries, such as strawberries, raspberries, red currants, cherries • 15 ml / 1 Tbsp arrowroot
Sylvain Duval
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