Grape Cheesecake

Grape Cheesecake, Makes you 20 years younger

Grape Cheesecake combines grapes and cheese for a fantastic taste. When you eat this Grape Cheesecake, you will feel like drinking deeply aged wine.

Grapes act as antioxidants in your body. Also, cheese is rich in calcium, which helps strengthen your bones. I think if you eat this often, wouldn’t 20 years become younger?

grape cheesecake

Ingredients

FOR THE CRUST

  • 1 cup (250 ml/100 g) pastry flour
  • ⅔ cup (150 ml/50 g) blanched ground almonds
  • 1 tbsp (15 ml) sugar
  • Pinch salt
  • ¼ cup (50 ml/50 g) butter
  • 1 small egg
  • ½ large cucumber
  • 100 g/4 oz fromage frais

FOR THE FILLING

  • 1 cup (250 ml/250 g) low-fat quark or puréed cottage cheese
  • 2 tbsp (30 ml) icing (confectioner's) sugar
  • 1 tsp (5 ml) grated orange zest
  • Sweetener
  • ¾ cup (175 ml/200 g) whipping cream
  • 1½ (¼ oz/7 g/1 tbsp) envelopes unflavored gelatin
  • ¼ cup (50 ml) cold water
  • ¼ cup (50 ml) boiling water
  • 3 cups (750 ml/300 g) assorted seedless and seeded grapes
  • 2 tbsp (30 ml) orange liqueur
  • Lemon balm sprigs (optional)

Details

Serves: 12

Per serving(approx)
 209 calories
7 g protein
11 g fat
19 g carbohydrates

Method

Step 1

Knead together flour, almonds, sugar, salt, butter and egg until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat the oven to 350°F (180°C). Grease a 10 inch (25 cm) springform pan. Roll out the dough and place in the pan.

Place parchment paper and pie weights on top and bake for 20 minutes, until golden. Leave to cool, then remove the weights and paper.

Step 3

Combine quark, icing sugar, orange zest and a little sweetener. Whip the cream until stiff and fold in. Sprinkle the gelatin over the cold water.

Pour in the boiling water and stir constantly until completely dissolved. Stir in the liqueur. Stir a little of the quark mixture into the gelatin, then quickly combine the gelatin with the rest of the quark. Set 12 grapes aside.

Step 4

Spread ½ the filling on the pastry, top with grapes, and spread the remaining filling over them.

Refrigerate for 2 hours, until firm. Garnish with the reserved grapes, and a sprig of lemon balm, if desired, and cut into 12 pieces.

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