Baking | Triple Cheese ‘Moozberry’ Cheesecake … Mooz Formaggio, local artisan cheese at its best! Recipe
“Dessert without cheese is like a beauty with only one eye”
Jean Anthelme Brillat-Savarin Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. Ever. And I have made many over the years, almost all with homemade quark, and they’ve all been special. Yet this one turned out to be even better. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn’t good enough, I topped it with green almonds which are also in season these days. You can imagine, well almost, how wonderful this might have been.
And of course I need to explain why it’s called a Triple Cheese Moozberry Cheesecake. Well the guys form Mooz Formaggio were nice enough to send me a huge lot of their cheese range to sample. Their range has been developed and designed by a fourth generation Italian cheesemaker. Delightfully enough, the Mooz folk are manufacturing all their cheese here locally and it matches up to admirably to imported cheese available.For those who do know me, dairy is my weakness, and fresh cheese even more. For those who don’t know me, well now you do!! Fresh cheese has long held me fascinated. That it is not processed, that is has a million uses other than just eating out of a bowl or tub, that it is healthy as well as healthier than imported/processed cheese are huge pluses for me. I’ve explored and made fresh cheese – mascarpone, ricotta, quark, cottage cheese for really long, and in turn done several desserts with them.Savoury stuff too, but what I really do enjoy is desserts using unripened f soft cheese. When I make quark myself, I just chuck it into a concoction, play around a little and then bake. When Mooz showed up, it was a new level of luxury. Imagine, I didn’t have to make my own cheese, so the mind went into overdrive. The plan was for a mascarpone galette with cherries. A nice batch of cherries recently pitted and frozen seemed just right for a wholegrain galette.The mind is a strange place when creative ideas get buzzing. Just looking at the little tubs suddenly got me thinking further, and I knew it had to be a cheesecake. Time to experiment. I grabbed the ricotta, quark and cream cheese and turned the oven on. The recipe is simple, an experiment on a quark cheesecake I make often. This time I added zest of a Bitter Citron Lemon that Sanjeeta mailed me from Chennai, and also zest from a lime from the garden. They say lime zest cuts out any eggy aromas from a cake, and ‘they’ weren’t wrong!Must admit to a million butterflies in my tummy as the cheesecake baked. I had my fingers crossed on this one. How I wished it would turn out well. It baked up beautifully, water bath and all, the tin size worked just perfect too, no cracks on top, didn’t sink like a crater. I was thrilled. An overnight rest in the fridge and I was up early next morning to do a topping, cherries of course. I infused them with some fresh rosemary, a few sprigs that have turned into a plant ex Switzerland, some bitter citron zest from down south, and some aged balsamic and brown sugar.
Darned delicious if I may say so myself, and fabulous pairing with cheesecake. The cheesecake itself darned delicious too, and got a standing ovation. You should must try making it. To cut the calories, or maybe extra work, or both, you can even go crust-less. Maybe bake mini cheesecakes.
The entire line from Mooz is really really good, including the sour cream. So many varieties, such great flavour. You are literally spoilt for choice as far as sour cream goes. Lemon, peri peri, jalapeno, chipotle {one of our favourites}, yes they have them all. I did a quick smoked chicken farelle with the chipotle sour cream, flavoured with loads of garlic, with fresh lime and rosemary from the garden. Turned out great. Even crumbed chicken with sour cream is yum!! And nachos of course!!Also really good are the Chili Toasty and Plain Toasty, generous stringy cheese slices for grilled sandwiches. Quite addictive and great quality, your grilled toast might never be the same again. The Chili Toasty especially has a great chili flavour and kick. The only cheese that disappointed was the mozzarella which had a slight bitter aftertaste. Not sure why that happened as all the cheese was perfectly stored and from the same batch.
Baking | Triple Cheese 'Moozberry' Cheesecake... local artisan cheese at its best! Print Recipe Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn't good enough, I topped it with green almonds which are also in season these days. The best thing is that this uses locally produced artisan cheese from Mooz. CourseDessert CuisineAmerican Servings Prep Time 6-8 people 15 minutes Cook Time 1 hour Servings Prep Time 6-8 people 15 minutes Cook Time 1 hour Baking | Triple Cheese 'Moozberry' Cheesecake... local artisan cheese at its best! Print Recipe Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn't good enough, I topped it with green almonds which are also in season these days. The best thing is that this uses locally produced artisan cheese from Mooz. CourseDessert CuisineAmerican Servings Prep Time 6-8 people 15 minutes Cook Time 1 hour Servings Prep Time 6-8 people 15 minutes Cook Time 1 hour Ingredients Crust 200g digestive biscuits 50g whole almonds 75g unsalted butter chilled Filling 3 tubs {each tub @150g} 1 each Mooz ricotta + quark + cream cheese 3 eggs separated 40 g cornflour 130 g raw sugar 40g+90g 1 tsp vanilla extract Zest of 1 citron bitter lemon and 1 lime 200 ml low fat cream Balsamic Rosemary Infused Cherries 250 g cherries, pitted 2-3 tbsp brown sugar 1 tbsp balsamic vinegar Few sprigs fresh rosemary, bruised slightly Servings: people Instructions Crust Preheat the oven to 200C. Line the base of an 8″ loose bottomed tin with parchment, and lightly grease sides.. Run the biscuits, chilled butter and whole almonds in food processor until ground and a moist crumb forms. {Thermomix: Speed 8, 10 seconds, repeat once} Turn into the baking tin and press the crumbs into the base, building up the sides a bit if desired. Chill while you preheat the oven, and make the filling. Filling Place the quark, ricotta, cream cheese, egg yolks, cornflour, 40g sugar,vanilla, cream and lime zest if using into the bowl of your food processor and run on medium speed till smooth. {Thermomix: Speed 6, 10 seconds} Beat the whites with the remaining 90g sugar to firm peaks. Gently fold this through the quark cheese mixture and pour over the biscuit base. Bake at 200C for 15 minutes, and then at 180C for about 45 minutes until firm. Allow to cool completely in oven, leaving the door ajar. Cover well and chill before serving, preferably overnight. Serve topped with Balsamic Rosemary Infused Cherries. Balsamic Rosemary Infused Cherries Place all ingredients in heavy bottom non reactive pan and simmer gently for 5-7 minutes, until cherries soften. Taste and adjust sweetness if required. Remove cherries to a bowl, and reduce syrup in pan until nice an thick. Strain over reserved cherries, discarding the vanilla bean and rosemary. Chill completely before topping cheesecake. Share this Recipe almondsbakingcakecheesecakecherriesdessertfoodfruitgreen almondshealthyholiday bakingIndialocal soft cheeseMoozproduct reviewquarkrecipessummersweettraditional Email Facebook Twitter Pinterest Google+ LinkedIn PreviousFoodtalk | Food Styling & Photography Workshop, DelhiLatest OneBaking | Triple Cheese 'Moozberry' Cheesecake ... Mooz Formaggio, local artisan cheese at its best! Leave A Comment Cancel reply Baking | Triple Cheese ‘Moozberry’ Cheesecake … Mooz Formaggio, local artisan cheese at its best! 2016/06/01 Foodtalk | Food Styling & Photography Workshop, Delhi 2016/05/11 Baking | Of Caramel Custard, Mother’s Day and Sunday Stills. The Yin and Yang of life! 2016/05/08 Travelogue | C is for Chettinad, Chidambaram Vilas & Chettinadu Cuisine. Off the beaten track to Karaikudi, South India 2016/05/01 Read Read Read Read Baking | Blueberry Frangipane Wholegrain Tray Bake, the galette that became a tray bake! #makehalfyourgrainswhole 2016/03/05 Food Talk | SPRING @ Radisson Blu Dwarka … lazy Sundays with Champagne indulgence! 2016/02/07 Feature | Tips on buying a new oven … getting the best bang for your buck 2015/06/12 Baking| Espresso Chocolate Chip Cupcakes … Espress-o-love for Mother’s Day!! 2011/05/06