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Monday, 14 September 2009 06:17 |
A delicious cheesecake filling is baked in a tart crust topped with some tropical fruits makes it light and summery. You guests will surely want to take a second of this. For the egg less version, please omit the egg. Since the cake contains just one egg, it does not alter the texture too much. Try is, its delicious.
Makes: 8 to 10 servings
Ingredients for Crust
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 10 tablespoons of butter
- 2 tablespoons ice water
Ingredients for Filling
- 2 8-ounce packages cream cheese
- 1/2 cup caster sugar
- 1 large egg (optional)
- 1/4 teaspoon vanilla extract
- 1/2 cup hung yogurt (Yogurt hunt in a muslin/cheese cloth with whey all drained out)
Topping
- 3 small red-fleshed papayas, halved, peeled, seeded, cut into small peices
- 2 kiwis, peeled, cut into small pieces
- (Optionally - You can use Mangoes, Passion Fruit, Oranges, anything you find in season)
Method for crust
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add the 2 tablespoons ice water to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
Alternatively you can use your hand to make the dough for the pie crust. When kneading with hand, you will require less water as the heat in your hand makes the butter melt and the dough softer.
Preheat oven to 180 C. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack.
Method for filling
Using an electric beater, beat the cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add the hung yogurt and beat just to blend.
Pour the filling into tart crust. Bake until filling is slightly puffed and the surface begins to turn golden, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold at least for about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Method for topping
Arrange kiwis in overlapping slices in center of the cheesecake. Sprinkle papaya around edge and alternatively arrange them as desired. Serve immediately or refrigerate up to 3 hours (beyond which the fruits will start to get soggy).
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Desserts 
