30 Jul 2017
This cheesecake recipe, courtesy of Chef Jason Ford (TAFE Queensland, Kingaroy), is a little different but we promise it’s delicious!
Quark and Prune Cheesecake with Strawberry Chili Salsa
- 20cm pre-baked sweet pastry base
- 150g cognac soaked prunes, chopped
- 250ml milk
- 150g caster sugar
- 1 vanilla bean pod
- 125ml milk
- 85g custard powder
- 1tbsp dissolved gelatine
- 85g melted butter
- 650g quark cheese
- 250g yoghurt
- 85g egg whites
- 50g sugar
- strawberries, diced
- chili, chopped
- icing sugar
- Line the base of a 20cm cake tin with pre-baked sweet pastry.
- Scatter on the soaked prunes.
- Bring milk, sugar and vanilla pod to the boil. Then discard the vanilla pod.
- Add a paste, made with the additional cold milk and custard powder, to the boiling milk and return to heat to thicken. Remove from the heat.
- Stir in dissolved gelatine and melted butter.
- Add quark cheese and yoghurt, mixing to a smooth paste.
- Whip egg whites and sugar to peaks and fold in to custard mixture.
- Pour over pre-baked pastry base and place in a hot oven at 225 degrees Celsius until top is golden brown. Remove and chill completely before serving with whipped cream and a salsa of fresh strawberries and chili.
For more information about hospitality and cookery courses available at TAFE Queensland visit www.tafeqld.edu.au.
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