Vanilla cheesecake with poached quinces
The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.
- 3 hrs cooking
- Serves 10
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Ingredients
Vanilla cheesecake
- 125 gram granita biscuits
- 80 gram butter, melted
- 1/2 vanilla bean
- 2 250g packets cream cheese, softened
- 2/3 cup (150g) caster sugar
- 2 eggs
- 1/2 cup (120g) sour cream
- 1/4 cup (60ml) lemon juice
Poached quinces
- 2 cup (500ml) water
- 2 cup (440g) sugar
- 2 medium (800g) quinces, peeled, quartered
- 2 strips lemon rind
Method
Vanilla cheesecake with poached quinces
- 1Preheat oven to moderately slow 160°C (140°C fan-forced).
- 2Insert base of 24cm springform pan upside down in pan, to give a flat base; grease pan.
- 3Process biscuits until finely crushed. Transfer crumbs to a bowl, then stir in butter until combined. Press biscuit mixture evenly over base of prepared pan. Place on an oven tray; chill 30 minutes.
- 4Split vanilla bean in half lengthways. Scrape out seeds with a sharp knife; reserve bean for poached quinces.
- 5Beat cheese, vanilla seeds, sugar, eggs, sour cream and juice in a medium bowl with an electric mixer until smooth.
- 6Pour cheese mixture over biscuit crust. Bake about 35 minutes, or until just set. Cool in oven with door ajar. Cover; refrigerate for several hours or overnight.
- 7To make poached quinces, combine water and sugar in a medium saucepan; stir over a low heat until sugar is dissolved. Add quinces, reserved vanilla bean and lemon rind; bring to the boil and simmer, covered, about 2 hours, or until quinces are tender. Cool quinces in syrup. Remove from syrup and slice.
- 8Boil remaining quince liquid, uncovered, until it is reduced by half. Arrange sliced quinces on top of cheesecake; brush with syrup.
