Mungalli Creek Lemon, Quark and Yoghurt Cheesecake

with Pistachio Praline, Strawberry Purée and Strawberry Cream

Mungalli Creek Lemon, Quark and Yoghurt Cheesecake

with Pistachio Praline, Strawberry Purée and Strawberry Cream
Method
Serves 6
Cheesecake

Warm the lemon juice slightly and dissolve the gelatine sheet. Combine the sugar, vanilla, quark and yoghurt in a food processor. Gently fold the lemon juice into the yoghurt and quark mixture followed by the semi whipped cream. Ensure all ingredients are combined well.

Line 6 round moulds with baking paper, place the bottom flat onto a tray to prevent the mixture from exiting the mould. Divide the mixture between the moulds and refrigerate. Allow to set for 4-6 hours.

Strawberry Cream

In a food processor blitz the strawberries until smooth. Lightly whip the cream and fold through the strawberry purée.

Pistachio Praline

Line a small baking tray with non-stick baking paper. Place the pistachios on the tray, keeping them from spreading out too far.

Place the sugar and water into a saucepan and stir to dissolve. Over a moderate heat bring the sugar and water to the boil, brush down the sides of the pan with a wet pastry brush occasionally to avoid any crystals forming. Continue to cook the sugar mixture until golden brown, remove from the heat. Carefully pour the mixture over the pistachios. Before the sugar cools, cut the mix into 4, being careful not to touch the praline with your hands. The mixture should be a little pliable at this stage. Pick up the praline from the sides of the greaseproof paper and lay it over a rolling pin to curve each of the praline bases.

Set aside until ready to serve.

To Serve

Using a tablespoon, place a dollop of strawberry purée on the side of your plate, using the back of the spoon scrape the mix across. Place dollops of the liquid fondant and strawberry cream around the plate. Place the praline basket on the plate, remove the cheesecake from the mould and sit it on top of the praline. Top the cheesecake with a little lemon zest and some edible flowers to garnish.


Chef’s Tip: The round moulds can be substituted with mini spring form cake tins. All of the above can be made a day in advance (excluding the strawberry cream) to make your next dinner party a breeze. Store the praline in an air tight container in the freezer.


 

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