Cheesecake La Vina (eaten at Margie’s 1 Nov 2019)
Prep time: 30 min
Cook time: 35 min
7 medium sized eggs
1kg (1000mg) cream cheese
400 grams sugar
500 mls heavy cream
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
Preheat oven to 200ºC.
Take out a 25cm springform pan.
In a stand mixer with the paddle attachment, mix together the eggs and cream cheese.
To the cream cheese mixture, add the sugar, heavy cream, and vanilla extract.
Lastly, mix in the flour.
Using a stick blender, blend the cream cheese mixture until it’s completely smooth.
Prepare the springform pan: butter and line the springform pan with parchment paper so that the parchment rises 5-8cm above the top of the pan. Depending on the size of your parchment paper, it may require a couple sheets.
Pour mixture into pan. Tap the pan on a table to help knock out any air bubbles.
Place on the middle rack in the oven for 30-40 minutes. The cheesecake will look VERY loose when done (see HERE), but don’t panic. As long as the outside looks set, and you see some very light browning, it should be fine.
To brown the top further, place under the griller on high, and watch it carefully. It should take 1-3 minutes to get some nice dark colour.
Take cake out and let it cool to room temperature. The cheesecakes are left out all day. Refrigerating the cheesecake firms it up a little too much.
Making the cheesecake:
CRUSHED CARROTS WITH HARISSA & PISTACHIOS
Total Hands-On Time: 45 min
Preparation Time: 30 min
Cook Time: 15 min
Yield: 4 servings
Carrots’ sweetness makes them popular in North Africa, where the combination of sweet, sour and spicy is used to make some unusually harmonious creations. Here, crushed cooked carrots make a sharp and hot spread perfect with a pile of warm pitas. Increase the harissa if you would like this very hot. I didn’t have any harissa and used my chilli jam.
• 1 tablespoon extra virgin olive oil, plus extra to finish
• 1 tablespoon unsalted butter
• 10 large carrots (2-1/4 pounds), peeled, sliced 3/4-inch-thick
• 1 cup vegetable stock
• Grated zest of 1 orange
• 1 clove garlic, crushed
• 2 teaspoons harissa paste, or to taste
• Grated zest of 1 lemon, plus 1 tablespoon lemon juice
• 1 cup Greek yogurt
• 3-1/2 tablespoons shelled unsalted pistachios, coarsely chopped
• Salt and black pepper
1. Place olive oil and butter in a sauté pan over medium-high heat. Add carrots and sauté 6 minutes, stirring often, until they’re soft and take on colour. Add stock, turn heat to medium-low, cover pan, and cook another 25 minutes, until carrots are completely soft and there is hardly any liquid left.
2. Transfer carrots to food processor, add 3⁄4 teaspoon salt, and blitz to form a coarse paste. Leave to cool, then add orange zest, garlic, harissa, half the lemon zest and black pepper to taste. Stir to combine.
3. Mix yogurt, lemon juice, remaining lemon zest, and 1⁄4 teaspoon salt.
4. Spread yogurt mixture on a serving platter and spoon carrot mixture on top. Sprinkle with pistachios, drizzle with a little olive oil, and serve.