Well it is that time of year again…later than usual this year, but strangely here sooner than ever! Easter Bunny's will be hopping all over the place I'm told in a few weeks. This recipe is a traditional Russian Easter cheesecake, and although rich, is very more-ish. I am snowed under at work as usual, and so I have borrowed this from a few years back, tweaked it again, and I confess, it will be showing up on a Community near you soon!
I love all the social networking that is going on with my job these days, and speaking of which; stay posted for another exciting announcement from me soon regarding Cooking with Tenina etc etc! I will be participating in some fun giveaways on here in the next few weeks, due to a new arrangement that is imminent, so faithful reader, it is about to pay off! If you are a regular commentor and I know and love you already, you're in with a chance! (Of course, if you would now like to make it all up to me and comment on this, go and make me feel better and comment on a few more articles, go on! It will attract my attention, I can assure you!)
So, read, cook, enjoy…and folks the next bit is the most important….COMMENT…could I be any plainer that that?
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- 180 g sugar
- 1 Vanilla - Beans BUY
- 200 g whole milk
- 4 egg yolks
- 1 orange, juice and zest (or equivalent kirsch)
- 100 g craisins
- 100 g Chocolate - Callebaut dark, in pieces BUY
- 50 - 60 g Chocolate - Callebaut white in chunks BUY
- 80 g shelled pistachios
- 650 g fresh ricotta
- 200 g creme fraiche
- 75 g unsalted butter, melted
- 1 x 675 g jar of pitted morello cherries, drained
- 250 g reserved juice from jar of cherries
- 1 orange, juice
- 80 g caster sugar
- 1/2 tsp almond essence
- 20 g cornflour
Useful to have;
- 2 - 3 Chux or clean muslin fabric
Place vanilla bean and sugar into TM bowl and mill 10 sec/speed 8.
Add milk and yolks and cook 8 min/80ºC/speed 4.
Cook 2 min/90ºC/speed 4. Pour into separate bowl and cool completely.
Meanwhile, combine ½ of juice with raisins and craisins in glass bowl, cover and set aside for 30 minutes.
In clean and dry TM bowl, place orange zest and mill 15 sec/speed 7. Add chocolate and pistachios and chop 2 sec/speed 6. Set aside.
Place ricotta, crème fraîche and cold custard into TM bowl and blend 30 sec/speed 7. Scrape down sides of bowl if necessary. Turn dial down to speed 3 and add melted butter through hole in lid, allowing 1 minute to incorporate with the aid of the spatula if necessary.
Add craisins with juice and chopped chocolate and nuts. Mix 2 sec/speed 5 until just blended.
Pour mixture into Chux lined steaming basket and place into TM bowl with lid on. Allow to drain overnight whilst refrigerated. (If you cannot live without your Thermomix for that long, stand basket on a dish that will collect any drained liquid and put a plate on top with a heavy weight on top to press down.)
Turn out onto serving platter and drizzle with sauce and cherries.
To make Cherry Sauce: place all ingredients into TM bowl and cook 4 min/80ºC/speed 4 to allow sugar to dissolve.
Cook 5 min/90ºC/speed 4 until sauce thickens.
Add drained cherries and mix 30 sec/Reverse/speed soft just to warm through.