No Bake White chocolate and Lemon cheesecake & Strawberry coulis
Today’s post is a very nice easy and mouthwatering recipe.
I came up with this recipe over the weekend for a dinner with friends, but it is a very easy and gourmet style option for the incoming holidays or any other ocassion.
2 packages classic Oreo chocolate cookies
1 tspn ground coffee.
1 tspn salt (better if you can ground some cooking salt (rock salt) so it is not as fine as table salt, but still can be felt in the mouth)
2 packages 140 grs of Kraft’s philadelphia cheese
2 egg yolks
140 grs sugar
Seeds from one vainila or 3 tspns vainila extract.
50 cc freshly squeezed lemon juice
500 cc milk cream
240 grs white chocolate
15 grs unflavored gelatine.
350 cc freshly squeezed lemon juice
7 grs of Agar Agar
120 grs sugar
1/4 cup water
250 grs fresh strawberries or any other red berries.
Juice of 2 big oranges.
1/4 cup of sugar.
a bit of freshly squeezed lemon juice
Candied citrus peels (see recipe below)
Process the cookies with coffee and salt.
Add Melted butter, mix and place the mixture on the bottom of the desired pan.
Place in the fridger to allow to set.
Melt the chocolate (without overheating to avoid burning) over simmering water or microwave. Set aside.
Moisturize the gelatin in cold water (the amount of water is about 5 times the amount of gelatin). Microwave for 30 secs and stir until dissolved. Set aside.
Place the yolks in a bowl over simmering water and stir with a hand mixer (not beating) until slightly warm. This will pasteurize the yolks.
Then put in a bowl: the philadelphia cheese, yolks, lemon juice, vainila, and sugar. Beat everything until creamy (one or two mins).
Stir in the melted chocolate and gelatin. (If gelatin has set a bit, place it on the microwave for 10 or 20 secs to melt).
Mix everything well.
Add the cream previously beaten to 3/4 of a point. (this is when the cream is still fluid but a bit thick but stiffed yet).
Mix everything with “enfolding” movements so that the air bubbles in the cream do not break.
Place over the crust and let sit in the fridge for several hours.
For the topping, put the lemon juice, water and sugar to a boil over medium flame. Add the agar agar and let boil for one or two mins to let the agar dissolve, stiring in.
Set aside and let cool.
For the sauce, process the strawberries and sift them to discard the seeds and most of the flesh and have a soft and silky juice.
Add lemon and orange juice. This will prevent oxidation during cooking and allow you to have a bright red sauce. Add sugar and place over medium flame to reduce until reaching the texture of a thick syrup.
Note: Remember that when you are making this coulis or sauce, it works the same way than for making jelly. It will be a little thicker when it is cold than what it looks when hot. To make sure you have reached the desired point, simply put teaspoon of the sauce on a dish and let cool. since it is a very small sample of the sauce, it will cool inmediately and you will be able to see if the texture is the one you are looking for or you still need to allow the sauce reduce a little longer. If it is too thick, add some water to it.
Once the cheesecake is fully set, warm the lemon topic on the microwave and spread on top of the cheesecake and place on the fridge.
Agar agar is very versatile and can be heated and cooled many times without losing its jelly properties.
Note: Do not substitute agar agar for unflavored gelatin. Gelatin structure will break with the action of the acid in the lemon and it will never set.
Agar agar can be bought in many markets, gourmet shops, pastry ingredient stores, celiac or diabetic specialized stores, or many macrobiotic or nutrition stores.
Decorate with Candied citrus peels and garnish with strawberry sauce when serving.
Candied Citrus peels
Candied peel is a delicious decoration for desserts and ice cream. It’s also wonderful dipped in chocolate to serve with coffee.
Makes about 1 cup.
Total preparation time: 30 minutes
3 firm, ripe lemons or oranges
1/4 cup granulated sugar
1/2 cup water
Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny. Spread peel on a sheet of foil to cool, separating the strips.
Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.