Festa Frawli with Manuel Aquilina

By April 10, 2018 No Comments

Baked lemon cheesecake with strawberry puree and berries

For the cheesecake

  • 1 tbsp butter, softened
  • 50g crushed shortcake biscuit crumbs
  • 300g sugar
  • 500g ricotta
  • 225g mascarpone
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 tsp finely grated lemon zest
  • 2 tsp fresh lemon juice

You will also need

  • 300g strawberries, chopped
  • 2 tbsp icing sugar
  • Extra fresh strawberries for serving

Start this recipe by making the puree by mixing together the 300g chopped strawberries and icing sugar and allow to sit for 30 minutes. When ready, press through a sieve and reserve the juice. Also, reserve the pulp that is left in the sieve as you will need for the cheesecake filling. Line an 8inch spring form pan with non stick paper. Butter the sides, bottom and rim of pan. Mix the biscuit crumbs with 1 teaspoon of the sugar and coat the pan. Spoon the extra crumbs onto the bottom of the pan. Place the mascarpone into a food processor and pulse till smooth. Add in the ricotta and pulse again. Add in the eggs, followed by the sugar, lemon zest and juice and pulse till smooth. Pour the mixture into the prepared tin and spoon in the reserved strawberry pulp mix roughly with a spoon. Bake in the oven at 175`c for 1 hour and 15 minutes. Remove the cheesecake from the oven and allow to cool down completely before serving with the fruit puree and fresh berries.

Strawberry loaf cake 

For the cake

  • 260g plain flour
  • 1 tsp baking powder
  • Pinch salt
  • 1 cup caster sugar
  • 2 eggs
  • 240g Greek yogurt
  • 80ml vegetable oil
  • 1 tsp vanilla essence
  • 3-4 tbsp strawberry pulp
  • Zest of a lemon

For the glaze

  • 4 tbsp icing sugar
  • Juice ½ lemon
  • Few drops vanilla essence

Heat the oven to 1801c. Grease and line a 9` by 5` loaf tin. In a bowl mix together the flour, baking powder and salt and put aside. In another bowl, whisk together the eggs and sugar to combine. Next, stir in the Greek yogurt, oil, vanilla and lemon zest. Next, fold in the flour mixture, followed by the strawberry pulp. Bake for 45-50 minutes, or until cooked through. Mix together the icing sugar, vanilla and lemon juice to make the glaze and brush over the loaf as soon as it comes out of the oven.

Apple and strawberry crumble

For the crumble

  • 400g plain flour
  • ½ tsp baking powder
  • 200g unsalted butter
  • 100g caster sugar
  • Zest of a lemon
  • 1 tsp vanilla essence
  • 1 egg, beaten

For the filling

  • 5 Granny Smith apples, peeled, cored and cut into chunks
  • 25g butter
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 4-5 tbsp strawberry pulp
  • 1 heaped tbsp corn flour
  • 200ml water
  • You will also need 1 tbsp sugar and 1 tbsp raw flaked almonds for decorating

 Start this recipe by preparing the crumble. Place the flour, baking powder, butter and caster sugar into a large bowl and rub together till the mixture resembles breadcrumbs. Stir in the lemon zest, vanilla and mix to a crumble. Use to line the base and sides of a 24cm spring-bottomed tin.. Next, prepare the filling. Heat the butter in a large pan and add in the apples. Cook gently for a few minutes, then add in the sugar and cinnamon and continue to cook for 4 minutes. When the apples are slightly softened, stir in the strawberry pulp, corn flour and water and mix together well. Tip the apple filling into the pastry base and even out. Spoon over the remaining crumble mixture and sprinkle over the almonds and sugar. Bake in the oven at 200`c for 30-35 minutes. Remove from the oven and allow to cool down slightly before serving.

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