Sweet and Salty Cheesecake with Cherries

ottolenghi.co.uk

Serves 4 to 6

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This is the ultimate dinner party dish. All the elements can be cooked well in advance and put together at the very last minute. Adding the feta is sure to win you serious accolades, as it is an original addition in a dessert and completely delicious. When fresh cherries are not in season you can easily use frozen.

Ingredients

100g feta

300g full-fat cream cheese

40g caster sugar

finely grated zest of 1 medium lemon

130ml double cream

90g fresh blackberries (or de-frosted frozen blackberries, if out of season)

2 tbsp olive oil, for drizzling

subheading: CRUMBLE:

100g blanched almonds, roughly chopped

50g cold unsalted butter, diced

50g wholemeal flour

25g plain flour

50g brown sugar

1 tbsp black sesame seeds

¼ tsp salt

subheading: CHERRY COMPOTE:

600g frozen pitted cherries, defrosted

90g caster sugar

4 whole star anise

4 strips orange skin

4 tbsp orange liqueur (cointreau or grand marnier)

Method

Use a spatula to break down the feta to be as smooth as possible. Whisk in the cream cheese, sugar and lemon zest. Place the cream in a separate bowl and whip until soft peaks form. Fold half of the whipped cream into the cream cheese and feta mix followed by the second half. Be careful not to over mix. Leave to set in the fridge for at least 2 hours but preferably overnight. The mixture will last up to 3 days in the fridge. Use a spatula to break down the feta to be as smooth as possible. Whisk in the cream cheese, sugar and lemon zest. Place the cream in a separate bowl and whip until soft peaks form. Fold half of the whipped cream into the cream cheese and feta mix followed by the second half. Be careful not to over mix. Leave to set in the fridge for at least 2 hours but preferably overnight. The mixture will last up to 3 days in the fridge.

Pre heat the oven to 180C

Directions at ottolenghi.co.uk

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