LABNE LEMON
CHEESECAKE WITH
RUBY FRUIT SALAD

LABNE LEMON
CHEESECAKE WITH
RUBY FRUIT SALAD
PREP + COOK TIME 1 HOUR 10 MINUTES
(+ OVERNIGHT REFRIGERATION &
STANDING) SERVES 10
1kg Greek-style yoghurt
400g anzac biscuits, broken
into pieces
100g unsalted butter, softened
1 cup (220g) caster sugar
3 eggs
1½ teaspoons vanilla bean paste
2 tablespoons cornflour
RUBY FRUIT SALAD
1 large pomegranate (430g)
250g strawberries, halved
3 teaspoons caster sugar
1 Spoon yoghurt into a large
muslin-lined sieve, placed over
a large bowl; fold edges of cloth
together, tie with string or secure
with a rubber band. Refrigerate for
24 hours. Gently squeeze out excess
liquid; discard liquid in bowl. You
will need 2½ cups labne.
2 Line a 21cm springform pan with
baking paper (clip the base of the
pan upside down to give a flat base).
Process biscuits in a food processor
into very fine crumbs. Add butter;
process until mixture clings together.
Press biscuit mixture over base
and 6cm up the side of pan. Use
a straight-sided glass to press
mixture evenly into the corners and
to press firmly over base and side.
Place pan on an oven tray; refrigerate
while preparing filling.
3 Preheat oven to 160°C/140°C fan.
Beat labne and sugar in a large bowl
with an electric mixer on high speed
for 2 minutes. Beat in eggs, one at a
time, until combined. Reduce speed
to medium; beat in vanilla and
cornflour until combined. Pour
mixture into crumb crust; tap the pan
a few times on the bench to remove
any air bubbles.
4 Bake cheesecake for 50 minutes or
until almost set but slightly wobbly
in the centre, rotating in the oven
halfway through cooking time. Cool
to room temperature. Refrigerate
for 6 hours before serving.
5 Make ruby fruit salad.
6 Serve cheesecake topped with
ruby fruit salad.
RUBY FRUIT SALAD
Cut pomegranate in half crossways;
hold it, cut-side down, in the palm
of your hand over a large bowl, then
hit the outside firmly with a wooden
spoon. The seeds should fall out
easily; discard any white pith
that falls out with them. Place
pomegranate seeds in bowl with
strawberries and sugar; toss to coat.
Cover; refrigerate for 1 hour

The Australian Womens Weekly Food 2019

Femme Actuelle \picture

Comment réussir une salade de fruits : Femme Actuelle Le MAG

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