Name: Triple Cheese 'Moozberry' Cheesecake recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Crust; 200g digestive biscuits; 50g whole almonds; 75g unsalted butter,chilled; Filling; 3tubs / 1 each Mooz ricotta + quark + cream cheese {Total 450g}; 3 eggs, separated; 40g cornflour; 130g raw sugar 40g+90g; 1 tsp Vanilla Extract; Zest of 1 Citron bitter lemon and 1 lime; 200ml low fat cream; Balsamic Rosemary Infused Cherries; 250g cherries, pitted; 2-3 tbsp brown sugar; 1 tbsp balsamic vinegar; Few sprigs fresh rosemary, bruised slightly; 50g green almond kernels

ABOUT Triple Cheese 'Moozberry' Cheesecake 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.

Ingredients Serving: 8

Crust
200g digestive biscuits
50g whole almonds
75g unsalted butter,chilled
Filling
3tubs / 1 each Mooz ricotta + quark + cream cheese {Total 450g}
3 eggs, separated
40g cornflour
130g raw sugar 40g+90g
1 tsp Vanilla Extract
Zest of 1 Citron bitter lemon and 1 lime
200ml low fat cream
Balsamic Rosemary Infused Cherries
250g cherries, pitted
2-3 tbsp brown sugar
1 tbsp balsamic vinegar
Few sprigs fresh rosemary, bruised slightly
50g green almond kernels

Instructions

For 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.
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.
For 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.
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 and green almond kernels.
For 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.

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