Cheesecake with dried fruits and candied lemons

Cheesecake with dried fruits and candied lemons

Preparation time: 30 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8-10

Imagine a fluffy cake with flavors that blend the sweetness of dried fruits and the freshness of candied lemons. This cheesecake is not just a delicacy but also a heartfelt tribute to a respected personality. If you are looking for a quick and simple dessert with a sophisticated taste, you have found the perfect recipe.

Short history

The cheesecake with dried fruits has deep roots in culinary traditions, often associated with holidays and special occasions. The flavor of cheese perfectly combines with the sweetness of dried fruits, while the candied lemon adds a touch of elegance. This recipe is a modern reinterpretation of a classic dessert, ideal for enjoying with loved ones.

Ingredients

For the cake:
- Approximately 1 kg of sweet cottage cheese (well drained)
- 5 eggs
- 200 g of raw sugar
- A pinch of salt
- Zest of 1 organic lemon
- Juice of 1 lemon
- 200 g of coconut milk (from a can, solid part)
- 100 g of heavy cream
- 50 g of melted and cooled butter
- 100 g of sultana raisins
- 100 g of dried apricots
- 70 g of dried pineapple
- 100 ml of rum (alcoholic drink, not essence)
- 3 tablespoons of flour
- 2 tablespoons of cornstarch
- 1 teaspoon of turmeric (optional, for color)

For the candied lemons:
- 1 organic lemon (zest used)
- 100 ml of water
- 4 tablespoons of sugar

For decoration:
- Powdered sugar with vanilla flavor

Step by step

1. Preparing the dried fruits

Start by preparing the dried fruits that will add depth of flavor to the cake. In a bowl, combine the raisins, apricots, and pineapple cut into small pieces. Cover them with rum and let them soak for about an hour. This step will not only intensify the flavors but will also make the fruits juicier.

2. Preparing the cheese mixture

In a large bowl, mash the cottage cheese with a fork until creamy. Separately, beat the whole eggs with a pinch of salt and raw sugar until you get a frothy mixture, similar to cream. Add the melted (cooled) butter, lemon zest, and juice, mixing well with a whisk or mixer.

3. Combining the ingredients

Add the cream and coconut milk (only the solid part from the can) to the egg mixture and mix again until combined. In another bowl, mix the flour, cornstarch, and turmeric (if using) and gradually add them to the wet mixture, stirring gently to avoid losing the air from the eggs.

4. Finalizing the mixture

Once the ingredients are well integrated, add the soaked fruits (drained from the rum) and gently mix with a spatula to distribute them evenly in the mixture.

5. Baking

Preheat the oven to 170 degrees Celsius. Grease a larger round baking pan or two smaller silicone pans with butter. Pour the mixture into the pan and bake for 45-50 minutes, or until the cake is golden on top. A trick to check if it is baked is to insert a toothpick into the center of the cake; if it comes out clean, it is ready.

6. Preparing the candied lemons

To candy the lemons, slice the organic lemon into thin slices. In a saucepan, add the lemon slices, water, and sugar. Let it simmer on low heat, stirring occasionally, until the syrup reduces and the lemon slices become transparent, being careful not to caramelize.

7. Final assembly

After the cake has completely cooled, remove it from the pan and place it on a serving platter. Use a toothpick to poke holes in the cake and drizzle with the remaining syrup from the candied lemons. Dust with powdered sugar flavored with vanilla and decorate with the candied lemon slices.

Useful tips

- Flour: Use good quality flour to achieve optimal texture. Whole wheat flour can add extra nutrients.
- Dried fruits: Experiment with different dried fruits, such as cranberries or figs, to customize the flavor of the cake.
- Serving: This cake pairs perfectly with a glass of sweet white wine or a fragrant tea, such as jasmine tea.

Nutritional benefits

This cheesecake with dried fruits provides a good source of protein (from the cheese and eggs), fiber (from the dried fruits), and healthy fats (from the butter and coconut milk). Additionally, the candied lemons offer vitamins and antioxidants, contributing to overall health.

Frequently asked questions

1. Can I use a different type of cheese?
Yes, you can use ricotta or mascarpone cheese for a creamier texture.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

3. Is the cake suitable for vegans?
You can adapt the recipe using vegan cheese, flax eggs, and vegan butter.

4. What other recipes can I try with the leftover ingredients?
You can use the candied lemon to flavor cookies or cakes, and the dried fruits can be added to granola or salads.

This cheesecake with dried fruits and candied lemons is not just a delicious choice but also an opportunity to bring joy to those around you. Whether you serve it on a special occasion or simply to indulge yourself, it will surely be a guaranteed success. Experiment, adapt, and enjoy every bite!