Peake, a catering company in Vancouver, sent us this week’s recipe for Feta Cheesecake with Cherries and Almond Crumble from Head Chef Michael Chan. Enjoy!
Feta Cheesecake with Cherries and Almond Crumble
-1 cup feta
-1 ¼ cup cream cheese
-¼ cup granulated sugar
-1 lemon, finely grated
-½ cup whipping cream
1. In a Kitchen-Aid using the paddle, start mixing the feta so it becomes very smooth. Then slowly add in the cream cheese, sugar and lemon zest. Remove from the bowl and place the whipping cream in and using the whisk attachment, 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.
2. 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.
-1 cup blanched almonds, roughly chopped
-50g cold butter, diced
-1/3 cup oats
-¼ cup all-purpose flour
-¼ cup brown sugar
-1 Tbsp black sesame seeds
-¼ tsp salt
1. Pre heat the oven to 350F.
2. Place the almonds, flour and oats in a bowl. Using your hands, rub in the butter until a crumb like texture has formed. Stir in the sugar, sesame seeds and salt. Spread out on a lined baking tray and cook for about 12 minutes, until golden brown.
-600g frozen pitted cherries, defrosted
-90g granulated sugar
-4 star anise
-4 strips orange skin
-4 Tbsp Grand Marnier
1. Place the cherries, sugar, star anise and orange peel in a medium saucepan and place on a medium-high heat. Bring to a boil and reduce to a low simmer for about 10 minutes, until the sauce has thickened. Add the Grand Marnier and simmer for another minute. The sauce will become thicker as it cools down.
-3/4 cup blackberries (or de-frosted frozen if out of season)
-2 Tbsp olive oil, for drizzling
1. Spoon out a large portion of the cheesecake mixture onto a plate. Top with plenty of crumble, lots of compote, a bit more crumble, some fresh blackberries and a nice drizzle of olive oil.