While experimenting in the kitchen I came up with a cheesecake recipe that balances flavours quite nicely. The Middle East-inspired date crust pairs well with lightness of the cream cheese and freshness of yuzu.
- 330 g dates (without seeds)
- 270 g hazelnuts
- 4 table spoons of coconut oil
- a pinch of salt
- 600 g Philadelphia cheese
- 40 ml yuzu juice
- 150 g sugar
- 33 cl cream
In a food processor blend hazelnuts into coarse powder. On a medium heat melt coconut oil, add dates. Keep on medium heat for some 3-4 minutes. Add hazelnuts and a pinch of salt, mix well. Place a metal cake ring on a piece of parchment paper. Tip in the mixture and press it evenly on the base of the cake ring. Keep it in the freezer for 20-30 min.
Mix 600 g of Philadelphia cheese with 150 g of sugar and 40 ml of yuzu juice. This can be done manually. Whip cold cream in a chilled bowl. Use full fat cream (at least 30% fat content). Manually mix Philadelphia cheese with whipped cream. Pour the cream on the top of the date crust and spread evenly. Keep in the fridge for couple of hours. Remove the cake ring and decorate with fresh berries or fruits.
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