cheese cake with wildberries and cherry jam

So Mariacristina of the Blog mammahelp this is for you!!! I mean how coul I give up a contest on the jam, impossible! As I have already written: in the morning I can just roll out of bed only with the thought of my sweet English Breakfast, with biscuits and jams of all kinds. Instead of buying lipsticks I prefer the jam jars of all types and species; when we were children was often said us not open a jar of jam again if there is one already open in the fridge; now I got rid of this rule and if you open my refrigerator there are at least 3/4 open, because we eat so many cookies and cakes and breakfasts that ends up in a week! So you did not want a recipe already posted, although the jam gives the best of itself when used on cakes and tarts (after having fulfilled its task of waking me up in the morning!) and is the height of pleasure on coockies, but I have already posted several so I folded up a special dessert, the cheese cake, the recipe is from Vittorio Santoro taken from the Enciclopedia della Pasticceria; here the jam is surely not the main ingredient, but believe me makes the difference! I must say that at Sunday lunch my family has licked his lips.



Ingredients for a cheese cake with a diameter of 20 cm (6/8 persons)

Bottom of the cake:

• 175g butter
• 35g caster sugar
• 10g white (1/3 di 1 white)
• 1/2 vanilla bean
• grated rind of 1/2 lemon
• 100g all purpose flour
• 35g potato starch
• 75g brown sugar
• salt

Cheese mixture:

• 9g gelatin leaves
• 90g caster sugar
• 50g yolks (2 big yolks)
• 250g cream cheese
• 3dl fresh cream

Garnish:

• 250g di wildberries at will
•  sprig of mint

Method

1. Bottom of the cake:

Prepare a pastry: knead quickly in a bowl 100g butter with sugar, the white and a pinch of salt; add the lemon rind and the seeds of the vanilla bean. Stir finally the flour and starch sifted together. Form a ball and put it in the fridge for 30 minutes (I have flattened it between two sheets ok baking paper and put it in the freezer for few minutes).  Take the dough, knead it for a few minutes with a little flour and flatten to a thickness of 5 mm. Put it on a plate covered with paper and bake at 180° in preheated oven for 20 minutes. Let cool, then cut the pastry into pieces and crumble it in a mixer bowl. Melt the butter in a saucepan over low heat (or in microwave) and mix it with the crumbs of pastry and the brown sugar stirring with a wooden spoon.

2. Cheese mixture :

Break the gelatine leaves and soften in a bowl with cold water for 15 minutes, drain and squeeze it. Put the sugar into a saucepan over low heat add 2 tablespoon of water without mixing let it melt until it reaches the temperature of 121°; remove from heat, add the gelatine and melt it stirring with a wooden spoon. Beat the egg yolks with electric whips and add the syrup slowly; always beating add the cheese to the mixture till it becomes cold and smooth, then add the half whipped cream.   



spalmare con marmellata di visciole.....

 3. Finishing of the cake:

Take the mixture of pastry, filled the bottom of a springform pan of 20 cm in diameter lined with plastic wrap and press well to make the base of the cheese cake. Pour over the cheese mixture and roll it out in an uniform layer with a spatula, being careful not to leave blancks. Cover the pan with plastic wrap and keep the cake in the refrigerator for at least 3 hours. Just before serving gently wash and dry the fruits. Take the cheese cake from the fridge, remove the plastic wrap and put on a serving platter. Spread a thin layer of cherry jam using a spatula to shape it perfectly with the top of the cake. Garnish with berries and strawberries arranging them in concentric rings, sprinkle it with iceing sugar and serve.

Serve: 8 slices