Tamara Novacoviç has had a long time love affair with everything cheesecake. Here, she shares it with us.
By Tamara Novacoviç
Hello, I’m Tamara and I’m (possibly, slightly, maybe…) addicted to cheesecakes. I have a thing for them. Cheesecake and I share a long-term bond, it’s my best friend in times of both solitude and celebration, my sweet comfort at the end of the day, my breakfast of champions…welcome anytime on my plate. I can have it both with or without toppings, although there’s just something so ostentatiously seductive about the deep-colored fruit topping over the creamy cheese filling. For me, cheesecake is the epitome of what a cake should be made of: crunchy delicious bottom, rich amount on vanilla-cheese filling and slightly sour, fruity topping.
You will need:
- 1 1/2 cups (100 g) digestive biscuits
- 2 tbsp sugar
- 5 tbsp (70 g) unsalted butter, melted
For the filling:
- 500 g cream cheese
- 1 cup (250 ml) whipping cream
- 50 g white chocolate
- 40 g sugar
- 2 tsp vanilla extract
- 2 tsp (10 g) powdered gelatin
For the topping:
- 200 ml cherry juice
- 100 g pitted cherries (use frozen if not in season)
- 2 tbsp vanilla pudding powder
- 3 tbsp sugar
1. Wrap the ring of your springform pan with plastic wrap. In a large bowl, mix together finely crushed biscuits with melted butter and sugar. Press the mixture onto the bottom of your springform pan and refrigerate while you make the filling.
2. For the filling, beat the cream cheese with sugar and vanilla extract until light and fluffy. In a separate bowl, beat the whipping cream until soft peaks form. Fold it into the cheese mixture. Melt white chocolate in double boiler or in your microwave, add to the cheese mixture. Prepare gelatin according to package instructions and add to the mixture. Combine everything and pour over the chilled crust. Refrigerate while you make the topping.
3. For the topping, combine cherry juice with cherries and sugar, cook on low heat until sugar dissolves. Add sifted vanilla powder, combine and cook for a few more minutes, constantly stirring. You need to sift it, otherwise you’ll end up with terrible lumps. Remove from heat and let cool for 15 minutes. When sligthly cooled, pour over the cheesecake and refrigerate overnight.
4. The next day, unclasp sides of pan, remove cheesecake, serve.
Note: You can use store-bought cherry pie filling for the topping.