Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”
This is an old fashioned St Valentines Ginger Cheesecake with a heart for every member of your family. February 14 celebrates St Valentine, the patron saint of love and romance, also known as the feast of St Valentine. What could be nicer than to make a delicious cake for a special occasion that all the family can enjoy to celebrate love and romance? It is an appreciation of special people in your life.
A proper cheesecake, in our opinion at Paradise, is a baked cake and not some gelatinous mousse! At the beginning of the century, New York had a great reputation for what we call original cheesecake. This is a similar recipe, adding a ginger puree and yellow sultanas to the base and using pastry rather than biscuit (which I always feel is cheating!)
To garnish this cake we made some red jelly hearts out of rhubarb juice mixed with red orange juice. Not only is this fun and pretty but once again cuts the richness of this very moor-ish cheesecake. This cake keeps well and it is important not to make it too thick, otherwise the richness of it detracts from the enjoyment.
For the pastry base you will need:
- 225g Plain Flour
- 55g icing Sugar
- 140g Unsalted Butter
- 1 Egg
- Pinch of Salt
For the filling you will need:
- A handful of yellow sultans
- 1 dessert spoon of Ginger Pure (or experiment using other flavours such as Maraschino Cherry)
Method:
Rub the butter in to the dry ingredients using your food processer.
Add the egg.
Remove from the machine, bring together and chill for 30 minutes.
Grease a 30cm x 20cm tray with a 3cm depth.
Roll out the pastry and line the tray.
Mix a handful of yellow sultanas with a dessert spoonful of ginger puree.
Spread on top of the pastry.
For the Cheesecake you will need:
- 375g Philadelphia Cheese
- 3 Eggs
- 1 Egg Yolk
- 45g Sugar
- 75g Double Cream
- Zest and Juice of 1 Lemon
- A couple of drops of Vanilla Essence
Method:
Mix the cream cheese with the eggs, sugar and cream together in your food processor. Blend well and pour on top of the pastry.
Put in the oven at 140c / 150c for 30 – 35 minutes depending on oven variation. It should be slightly risen and firm.
For the Jelly you will need:
- 250 red orange juice
- 250 rhubarb juice
- 70g sugar
- 4 leaves of vegetarian gelatine
Method:
Boil together and reduce by half.
Add the gelatine leaves.
Cool and pass through a sieve.
Place on a tray lined with acetate or use a non stick tray.
Set up in the fridge.
Cut out hearts to decorate.
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