Baked Cheesecake with Fresh Fruits

Cooking Instructions

25 cm/10 in round springform tin(pan)

Preheat oven to 180C/350F/Gas 4. Grease and line the sides of the tin (pan).

Combine the biscuits (graham crackers) with the butter until well combined and press into the base of the prepared tin (pan). Smooth the surface with a metal spoon and chill for 20 minutes.

Meanwhile prepare the cake mixture. Beat the cheese, cream, sugar, egg yolks, lemon rind, Marsala and almond essence (extract) together until smooth and creamy.

Whisk the egg whites until stiff and fold into the creamed mixture with the remaining ingredients until evenly combined. Pour over the chilled biscuit (or cracker) base and bake for 45 minutes, until risen and just set in the centre.

Remove from the oven and leave in the tin (pan) in a warm, draught-free place, until completely cold. Carefully remove the tin (pan) and peel away the lining paper.

Chill the cheesecake for at least an hour before decorating with the prepared fruits, just before serving.

Wine Pairing(s)

Harveys Bristol Cream

Framingham Dry Riesling

Clean Slate Riesling

Weber Riesling

Joh. Jos. Prum Riesling Kabinett 'Wehlener Sonnenuhr'

Willi Schaefer Riesling Kabinett 'Graacher Himmelreich'

Joh. Jos. Prum Riesling Kabinett 'Wehlener Sonnenuhr'

Meier's American Sauternes

Chateau de Fargues 'Lur Saluces' Sauternes

La Serena White Zinfandel