Monday, 29 August 2011
creme fraiche cheesecake with fig-plum compote
hello you all - we are a tad busy over here at once upon a cakestand. when really one should pause for a minute and think of plums! the season just started and brings the first quiet thoughs of fall to the farmersmarket. - we call them "zwetschge" over here in switzerland. the funny thing about this word is, that it's also a word to call someone a silly cow.
but i love myself some zwetschge. they go well with all the wonderfully warm flavours of cinnamon - star anise or port wine. a touch of fall is in the air, the heart a tad nostalgic but happy straightaway when the wonderful plum is turned into a creme fraiche cheesecake.
i went for the healthy option - reduced the amout of fat by not using cream cheese. the result is a wonderfully soft cheesecake with a crusty bottom of whole grain biscuits & some dried figs, topped with a warm fig-plum compote. this deep aroma creates a deliciuos contrast to the deliciously creamy creme fraiche layer.
here is balm for the soul in a cake - and white & purble cake that conjures up a heavenly mood on your plate.
RECIPE CREME FRAICHE CHEESECAKE
for a 20cm round tart tin
2 dried figs (about 40g)
1,5 tbsp sugar
1 lemon, zest & juice
200g cream cheese
200g creme fraiche
300g fig-plum compote (see recipe below)
butter the tart tin & line with baking paper.
melt the butter. put the biscuits & dried figs in a blender and pulse until it becomes crumbly and like sand. add the melted butter, mix well and but as a base into the prepared tin. put in the freezer for 10 minutes to set.
for the filling mix lemonzest- & juice, cream cheese and sugar. then fold in the creme fraiche.
spread a layer of fig-plum compote over the frozen base, then top with the creme fraiche mixture. put in the fridge for at least 3 hours to set.
make sure to serve it when its well chilled and still cold. the cheesecake is very soft and wonderful but to make it look good on a plate, make sure its well chilled.
RECIPE FIG-PLUM COMPOTE
300g red wine
100g port wine
100g creme de cassis
115g beet, in big slices
750g fresh plums
250g dried figs
a stick of cinnamon
to make the compote put red wine, port wine, creme de cassis, sugar and red beet into a pan and boil, then reduce heat and let bubble until its nicely reduced. add dried figs and let cool. roast the fresh plums with the honey in the oven at 190 °C for 30 minutes, then add to the compote. put compote in a glass roasting dish and roast in the oven at 85 °C for 20 minutes. then let cool, mix in a blender (remove cinnamon stick before that), then let rest in a preserving glass for 2-3 days in the fridge.
keeps for about 2-3 weeks in the fridge.