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Rezept von Eric Lanlard: Raspberry cheesecake pie

Rezept von Eric Lanlard: Raspberry cheesecake pie

Tart it Up!
Sweet and Savoury Tarts and Pies
Eric Lanlard, Fotos Kate Whitaker
Mitchell Beazley (2012)

Eigentlich sollte der Cheesecake noch eine Stunde im Kühlschrank ruhen, aber so lange konnten wir nicht warten. Auch lauwarm schmeckte er toll, etwas leichter und quarkiger als kalt, doch erst gekühlt zeigt er seine Muckis. Eindeutiges Urteil “dies ist der beste Cheesecake, den ich je gegessen habe”. Allerdings ist dies ein wirklich gehaltvoller Kuchen, von dem man tatsächlich nur kleine Stücke essen kann. Aber alle freuen sich, wenn es später noch eines gibt! Annick

ORIGINALREZEPT: Raspberry cheesecake pie
Serves 9
Preparation time: 15 minutes, plus cooling and chilling
Cooking time: 1 hour

Traditionally from eastern France, sweet cheese pies are now very popular. They are a mixture between a cheesecake and a pie. This one is made with fresh raspberries which makes it a perfect dessert.

Ingredients for shortcrust pastry (makes 500 g)
300 g plain flour, plus extra for dusting
4 tbsp golden caster sugar
200 g unsalted butter, chopped into pieces
2 egg yolks
2 tbsp cold water
2 tsp vanilla paste or extract

20cm (8in) square, 6cm (2½in) deep baking tin or ovenproof dish

Ingredients Raspberry cheesecake pie
2 tbsp raspberry jam
750g (1½lb) full-fat cream cheese
100ml (3½oz) double cream
4 large eggs, beaten
200g (7oz) light muscovado sugar
2 tsp vanilla paste or extract
1 tbsp kirsch
grated zest of 1 lemon
3 tbsp plain flour
1 tbsp cornflour
150g (5oz) fresh raspberries

Preparation of the sweet shortcrust pastry case
1. Sift the flour into a large mixing bowl and stir in the sugar. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.

2. Make a well in the centre and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.

3. Turn out on to a lightly floured surface and gather together into a ball. Cover with clingfilm and chill for at least 30 minutes before using. Any leftover dough can be frozen for up to 6 weeks.

4. Roll the pastry out on a lightly floured surface to 6 cm larger than your tin. Grease your tin, then lift the pastry over a rolling pin and lightly drap it over the tin. Press the pastry firmly but gently into places with fingertips, ensuring that there are no gaps between pastry and the tin.

5. Turn any excess pastry outwards over the rim of the tin, then run the rolling pin over the top of the pastry case so that any excess pastry is cut off.

6. Prick the base of the pastry case with a fork. Chill in refrigerator for 15 minutes; this will help to stop it from shrinking during baking.

7. Place a large piece of nonstick baking paper over the base and sides of the pastry. Fill the base with baking beans. Bake in preheated oven, 180 Celsius for 10-15 minutes, then remove the paper and beans and cook empty for a further 10 minutes or until the base is dry and crisp and the top edges of the tarte are golden.

Preparation Raspberry cheesecake pie
1. Preheat the oven to 160°C (fan 140°C)/325°F/gas mark 3.

2. Spread the jam over the bottom of the cooked pastry case. In a large bowl combine the cream cheese with the cream. Beat in the eggs, then the sugar, vanilla, kirsch, and lemon zest. Fold in the flours, then pour the mixture into the pastry case on top of the jam. Push the raspberries into the filling.

2. Bake in the oven for 1 hour, then turn the oven off and leave the pie to cool inside, with the door ajar. Leave in the tin or dish and place in the refrigerator to set for at least 1 hour before serving. Serve with a generous helping of crème fraîche.

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Geschrieben im November 2012