ALL IN PINK CHEESECAKE WITH FIGS AND CARAMEL

Lewis Carroll knew best about foodporn. In my mind, I’ve picturing this cheesecake with figs and caramel like this: nestled among a frilly cakestand, in a good company with sugar cookies and fine porcelain, between the Mad Hatter and the White Rabbit, because “It’s always teatime!”. And when you’ll have a slice of this pinky cheesecake, you’ll ear a whisper: “Eat me”. Never disobey. Furthermore, differently from Alice in wonderland, this cake will not make you enlarge. There’s almost no sugar, there’s very little of butter and so much fresh fruit, all things that make this cake a wonderland cake.

INGREDIENTS

• 250 grams of mascarpone cheese
• 400 grams of cream cheese (Philadelphia)
• 200 grams of Greek yogurt
• 150 grams of whip cream
• 15 g of isinglass (or gelatine)
• 100 grams of caster sugar
• 250 grams of strawberries
• 150 grams of blueberries
• Lemon to taste
• 350 grams of Digestive biscuits
• 80 grams of butter
• 1 tablespoon of honey
• Figs, strawberries, blueberries, caramel and fresh mint to decorate

Matching soundtrack: All is full of love, Bjork

PROCESS

Start from the “cooked” ingredients. Soak the gelatine in cold water for 10 minutes. Put to heat the cream, just before it reaches a boil turn off the heat and melt the gelatine, stirring. Now take strawberries and blueberries, wash them, finely chop them in a kitchen robot and cook the puree with sugar and lemon by simmering for a couple of minutes. Let it cool.

Now, melt the butter, finely chopped biscuits and mix them with melted butter and honey then compact the cheesecake bottom into a baking pan lined with parchment paper. Now place it in the fridge to compact.

It’s “cheese” time: in a planetary mixer (or in a bowl helping with electric whips, as I did until yesterday – now I feel awesome just because Luca, after a long time, gave it to me) add the Philadelphia, the Greek yogurt, the mascarpone cheese and mix all together for a few seconds at low speed. Make sure that the fruit puree and the cream with gelatine have cooled properly, so  place them in the cheesy mixture, whip for a while (not too much, otherwise a disaster take place because the mascarpone and cream will “tear”) and once is all well blended pour the pink cream over the biscuit base. Smooth the surface and leave it cool in the fridge for at least 2/3 hour. Decorate the cheesecake with figs, blueberry and strawberries, caramel (the salty caramel is perfect for this recipe, found the recipe here) and a few mint leaves. And games are made.

Photography: Sara Cartelli.
© The Eat Culture.