Marbled cheesecake

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 10
Servings 1
Minutes 25 minutes, plus chilling time


Serving Change
  • 410
    black cherries, drained
  • 100
    brown sugar
  • 85
    cold butter, cubed
  • 175
    oat biscuits, crushed
  • 15
    powdered gelatine
  • 125
    cottage cheese
  • 125
    plain yoghurt
  • 125
  • 1
    lemon, finely grated rind and juice
  • 2
    large eggs, separated


25 minutes, plus chilling time
1. Purée the cherries and 40 g of the sugar in a food processor and press through a sieve. Set aside. 2. Melt butter in a saucepan. Remove from heat and stir in the biscuit crumbs. Press the mixture over the base of a 20 cm, loose-bottomed, deep cake tin. Chill for 30 minutes. 3. Sprinkle gelatine over 45 ml water in a small bowl. Soak for two to three minutes, then place over a pan of simmering water and stir until dissolved. 4. Place the remaining sugar, cottage cheese, yoghurt, cream, lemon rind and juice, egg yolks and gelatine into a processor and blend until well mixed. Pour into a bowl. 5. Whisk egg whites until stiff, then fold into the cheese mixture. Pour over the biscuit base. 6. Pour the fruit purée in a thin stream over the cheese mixture and swirl to create a marbled effect. Refrigerate until set.

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