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| English: A slice of Strawberry Cheesecake from the Carnegie Deli. (Photo credit: Wikipedia) |
The best accompaniments for a fruit dessert are often a simple dollop of whipped cream or a small scoop of ice cream. The flavor of any garnish accompanying a fruit dessert should be mild (such as vanilla or caramel) so that it highlights the fruit, rather than overwhelming it.
Baked desserts such as pies, crisps, and cobblers are often best when served slightly warm; be sure to warm the plates for the best results. Other desserts, such as puddings, are best if served cool but not cold. Allow them to stand at room temperature for 15 minutes before serving.
MIXED BERRY CHEESECAKE
You will need:
For the crust:
Vegetable oil spray
1 1/2 cup (4 1/2 oz/140 g) graham cracker crumbs
2 tbsp sugar
1/2 tsp ground cinnamon
4 tbsp (2 oz/60 g) unsalted butter, melted
For the filling:
1 lb (500 g) cream cheese
2/3 cup (5 oz/155 g) sugar
2 large eggs
1 cup (8 fl oz/250 ml) sour cream
1/2 tsp vanilla extract (essence)
1 cup (4 oz/125 g) raspberries
1 cup (4 oz/125 g) blueberries
1/4 cup (3 oz/90 g) red currant jelly (optional)
Here's how:
Place an oven rack in the lower third of the oven and preheat to 325 degrees F. To make the crust, coat an 8-inch (20-cm) springform pan with vegetable oil spray. In a bowl, combine the graham cracker crumbs, sugar and cinnamon. Stir in the melted butter until the crumbs are evenly moistened. Press the crumb mixture firmly and evenly into the pan, bringing it 2-3 inches (5-7.5 cm) up the sides.
To make the filling, in a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar and continue beating until combined. Add the eggs one at a time and mix well; do not overbeat. Add the sour cream and vanilla, then beat until smooth. Pour the mixture into the prepared crust.
Bake the cheesecake for 1 hour. Turn off the oven and let the cheesecake remain in the warm oven without opening the door, for 1 hour longer to cool slowly (this will help prevent it from cracking). Let the cake cool completely on a wire rack before refrigerating, then chill for at least 3 hours or up to overnight.
Remove the cheesecake from the refrigerator and release the pan sides. If necessary, run a small knife around the edge to release the cake before lifting the pan sides away from the cake.
Arrange the berries in a circular pattern (or as you wish) on top of the cheesecake. Up to an hour before serving, in a small saucepan over low heat, heat the currant jelly until it liquefies. Using a pastry brush, gently brush the jelly on the berries, giving the cake a glossy finish. (The jelly will soften and drip if the cheesecake is stored too long.) Serve the cheesecake at room temperature, cut into neat wedges.
A springform pan has removable sides that are secured with a clasp, a design that allows cakes baked in it to be removed easily. After the cake is baked, the clasp is opened and the pan sides are released , freeing the cake. You can serve the cake directly from the bottom of the pan, or you can run along thin spatula under the cake to loosen it and then slide it onto a flat serving platter.
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