Carob Syrup is not easy to get, but worth putting some effort and trying to find it (for example, in shops with Greek products or food for diabetics). It doesn’t impress with a taste itself, but together with a creamy cheese mass and blackberries it tastes special.
Ingredients:
- 750g minced curd cheese
- 3 eggs
- 250 g cream 30% fat
- 180g caster sugar
- 50 g potato flour
- 25 g semolina
- 1 big vanilla pod
- pinch of salt
- 250g blackberries
- 25 g sugar
- 12 g potato flour + 1 tablespoon cold water
- 200 g of wheat flour
- 100 g butter
- 2 egg yolks + 2 tablespoons cold water
- 2 g salt
- 70 g carob syrup (or pomegranate syrup or cane molasses)
- 200 g of sugar
- 200 g of cream 30%
- 100 g butter
- 35 g roasted flaked almonds
- Bake the bottom of the dough. Sift flour, add salt and cold butter cut into small cubes and chop with a knife or mix in a mixer to a consistency of crumble. Add yolks mixed with water and knead vigorously until you get a compact, smooth dough. Form a ball, flatten it slightly, wrap in a foil and cool it in a refrigerator for 30 minutes. Take out the cake and roll out to a thickness of 5 mm. Bake at 190 degrees Celcius for 25-30 minutes, until golden brown. Leave it to cool down and crumble fairly into small pieces with hands / steak hummer / mixer, then mix with syrup and knead with a spatula on a pretty homogenous mass. Crumble the dough into a bottom of a spring form pan with a diameter of 27 cm, previously lined with baking paper.
- Throw 200g blackberries into a saucepan along with sugar and cook covered over medium heat occasionally stirring for about 5 minutes until the sugar dissolves. Mix flour with water and, stirring constantly, pour it to the fruits. Cook until a gel consistency. Cool it down.
- Now make the caramel sauce. Heat sugar, cream and butter in a saucepan over medium heat for 8-10 minutes, stirring from time to time. At the end add almond flakes.
- Put all ingredients for cheesecake to a mixer bowl: cheese, eggs with cream, powdered sugar, flour, semolina, vanilla seeds and salt. Knead on low speed until smooth – not too long, because there will be too much air in the mass. Pour into the spring form pan. Put the gel mass on top with a spoon. You can make fancy patterns with a stick.
- Wrap the spring form pan tightly with aluminum foil. Put it in the larger pan, pour hot water half the height and bake at 150 degrees for 60 minutes. The cheesecake should not grow, nor get brown. It should have a consistency of jelly when you take it out of the oven. Cool it for at least seven hours in a refrigerator. Serve with fresh blackberries and caramel sauce.
Recipe: Magdalena Święciaszek, Photo: USTA Magazine
