LABNELEMON
CHEESECAKEWITH
RUBY FRUITSALAD
PREP+ COOKTIME1 HOUR 10 MINUTES
(+OVERNIGHTREFRIGERATION &
STANDING)SERVES 10
1kgGreek-styleyoghurt
400ganzacbiscuits,broken
intopieces
100gunsaltedbutter,softened
1 cup(220g)castersugar
3 eggs
1½teaspoonsvanillabeanpaste
2 tablespoonscornflour
RUBYFRUITSALAD
1 largepomegranate(430g)
250gstrawberries,halved
3 teaspoons caster sugar
1 Spoonyoghurtintoa large
muslin-linedsieve,placedover
a largebowl;foldedgesofcloth
together,tiewithstringorsecure
witha rubberband.Refrigeratefor
24 hours.Gentlysqueezeoutexcess
liquid;discardliquidinbowl. You
willneed2½cupslabne.
2 Linea 21cmspringformpanwith
bakingpaper(clipthebaseofthe
panupsidedowntogivea flatbase).
Processbiscuitsina foodprocessor
intoveryfinecrumbs.Addbutter;
processuntilmixtureclingstogether.
Pressbiscuitmixtureoverbase
and6cmupthesideofpan.Use
a straight-sidedglasstopress
mixtureevenlyintothecornersand
topressfirmlyoverbaseandside.
Placepanonanoventray; refrigerate
whilepreparingfilling.
3 Preheatovento160°C/140°Cfan.
Beatlabneandsugarina largebowl
withanelectricmixeronhighspeed
for2 minutes.Beatineggs,oneata
time, until combined. Reduce speedtomedium;beatinvanillaand
cornflouruntilcombined.Pour
mixtureintocrumbcrust;tapthepan
a fewtimesonthebench to remove
anyairbubbles.
4 Bakecheesecakefor 50 minutesor
untilalmostsetbutslightlywobbly
inthecentre,rotatingintheoven
halfwaythroughcookingtime.Cool
toroomtemperature.Refrigerate
for6 hoursbeforeserving.
5 Makerubyfruitsalad.
6 Servecheesecake topped with
ruby fruit salad.RUBYFRUITSALAD
Cutpomegranateinhalfcrossways;
holdit,cut-sidedown,inthepalm
ofyourhandovera largebowl,then
hittheoutsidefirmlywitha wooden
spoon.Theseedsshouldfallout
easily;discardanywhitepith
thatfallsoutwiththem.Place
pomegranateseedsinbowlwith
strawberriesandsugar;tosstocoat.
Cover; refrigerate for 1 hour.62 #COOKWITHTHEWEEKLY