fast and fabulous cheesecake

go straight to the recipe

I spend/waste a lot of time looking at cooking reels on Facebook, but I think you can always learn something new, and the kernel of an idea often ends up being something fabulous. The other important factor is that retired, it is much easier to find the time for experimentation and the cost of failures less important.

Very rarely does a recipe from the internet work the first time. They also often need to be translated…thank you so much, Google Translate…just brilliant!

I always keep the links and the name of the author, but to me shame this was something scribbled on a scrap of paper with no author recognition…bad me!

The recipe took twice the amount of ricotta, and instead of forty minutes @ 180°C it took sixty minutes. Nonetheless, again, the germ of an idea turned out fabulously. It is so easy and so light and delicious….what’s not to like?

Trying to cut the cheesecake before it has fully cooled standing on a rack would be a big mistake. Allow at least an hour before trying to cut the cheesecake. Don’t put the cheesecake in the fridge and try and eat it on the same day, at the worst, the next day…just a cool place.

AO 25 OCTOBER 2025

the question is leave it plain or just give it a very light, careful torch…my preference!

required equipment

x 2 pastry brushes…one soft bristled and one firm
25 cm wide x 5 cm deep heavy-duty drop-bottom flan [see below]
rolling pin
Thermomix or blender

WE LIKE THIS BRAND, ESPECIALLY SINCE IT DOESN’T MIND THE DISHWASHER

ingredients

THESE BRANDS ARE READILY AVAILABLE AND PREFERRED

20g very soft unsalted butter
Carême butter puff pastry
120g Stella Stocks apricot jam or other traditionally made apricot jam

120g caster sugar
2 room temperature eggs
60g gluten-free cornflour
the finely grated rind of 2 large oranges or lemons, or a mix of

BRUSH THE BASE AND SIDES WITH THE APRICOT JAM

250g mascarpone
500g ricotta

2 peaches, 3 pears, or equivalent ripe stonefruit…you could also use blueberries
20g cold water
20-30g chopped peeled hazelnuts or blanched almond flakes
40g powdered vanilla sugar

THE TWO IMAGES ABOVE ARE FROM THE WHITE PEACH VERSION

using the firm brush

Using the firm brush, butter the flan. Roll the puff out slightly thinner and line the flan, pressing the pastry hard against the tin. Cut the edges cleanly, dock the pastry and refrigerate/rest for thirty minutes.

the two images above are the pear version

Preheat oven to 180°C
Warm the apricot jam and using the soft brush, brush the base and sides of the prepared flan with apricot jam.

Weigh everything to the line into your Thermomix/blender and mix well. Add the mascarpone and ricotta and blend until smooth. Pour into the flan and immediately put it into the oven. Set a timer for thirty minutes….check that you don’t need to turn your flan and set a timer for another ten minutes.

the thinnedapricot jam for the last stage

Add the 20g of hot water to the remaining apricot jam to thin it down and start preparing your fruit to decorate the top.

When the timer goes, carefully remove the tart from the oven and decorate the top with the fruit. Brush generously with the thinned apricot jam and scatter the nuts of top. Return to the oven and cook for another twenty minutes…it will still have a very slight wobble in the middle.

a big mistake, too much torching…lol!!!

GORGEOUS TEXTURE NOT TO BE RUINED BY PUTTING IT IN THE FRIDGE OR KEEPING IT FOR DAYS.

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THE FINISHED CAKE BATTER…SHINY AND VELVETY SMOOTH

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