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Arancini | Quail stuffed with Fruit & Nuts, on a bed of Mashed Potato | Strawberry Soufflé Cheesecake

Strawberry Soufflé Cheesecake

Ingredients:Strawberry Soufflé Cheesecake
Pastry
1 cup Plain Flour
2 tbsp Icing Sugar
60g Butter
1 Egg, beaten

Filling
1 large punnet (500g) of large sized Strawberries
½ cup Ground Rice
500g Ricotta Cheese
½ cup Icing Sugar
½ teaspoon Queens Vanilla Bean Paste
Grated rind of Lemon
4 Eggs separated
½ cup Castor Sugar
2 tbsp Apricot Jam sieved

Method:

  1. Place plain flour and icing sugar into a food processor, add butter and process until mixture resembles fine breadcrumbs.
  2. Add beaten egg process to dough.
  3. Knew briefly on floured work surface, cover with plastic wrap, chill for 30 minutes.
  4. Roll out and line base of 22cm springform pan.
  5. Prick with a fork and bake for 6 – 8 minutes on 180°C.
  6. Cool slightly & set aside.
  7. Wash and hull strawberries pat dry. Place on top of pastry.
  8. Combine ground rice, ricotta cheese, icing sugar, vanilla, grated lemon rind and egg yolks in a food processor.
  9. Beat egg whites until stiff, and then beat in castor sugar, fold this through the ricotta mixture.
  10. Spoon cheesecake filling mixture over the pastry & strawberries.
  11. Bake in a moderate oven 180°C for 50 – 55 minutes or until browned on top.
  12. Chill for 2 hours before serving.
  13. Glaze with apricot jam warmed and sieved over the top of the cake.

    Serve with whipped cream