Prep time20 mins Cook time50 mins Other time9 hrs Yield Makes 12 servings
This light lemon flavor pairs well with the bold taste of the cherry sauce.
- 1 2/3 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup plus 2 tablespoons butter, melted
- 2(8-ounce) packages Cream Cheese, softened
- 1 1/2 tablespoons grated lemon rind
- 2/3 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1/2 teaspoon salt
- 6large Eggs
- Warm Dried cherry sauce
MethodPress crumb mixture into bottom of a 9-inch springform pan.
- 200g shortbread biscuit
- 25g butter, melted
- 600g full-fat cream cheese
- 75g golden caster sugar
- 4 large eggs
- zest 1 large lemon
- 3 tsp vanilla extract
- 100ml soured cream
- 8 plums, halved, stone removed, then cut into wedges
- 300g blackberry
- 100g light muscovado sugar
- Heat oven to 160C/140C fan/gas 2. Line the base of a 22cm round, springform tin with baking parchment. Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill.
- Beat together the cream cheese and sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but don’t overwhisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 mins until just set. Set aside to cool for 10 mins, then remove from the tin and allow to cool completely.
- Meanwhile, turn the oven up to 200C/180C fan/gas 6. Put the plums, blackberries and sugar in a large roasting tin and toss together well. Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy. Remove from the oven and leave to cool.
- When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer. Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side.
- 1/2 cup low-fat granola
- 11 pound container low-fat cottage cheese
- 18 ounce package light Cream Cheese, at room temperature
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 4 Egg whites
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons orange marmalade
- 1 teaspoon water
- Lemon rind
- Heat oven to 325 degrees F.
- Whirl granola in food processor until slightly ground. Coat inside of 7-1/2- to 8-inch springform pan (see Note below) with nonstick cooking spray. Coat inside of pan with granola.
- Process together cottage cheese and cream cheese in food processor until smooth. Add flour, sugar, salt, egg whites, lemon rind and juice. Process until smooth. Pour into prepared pan. Place pan on baking sheet.
- Bake in 325 degrees F oven 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open for 1 hour. Remove pan to wire rack. Carefully run thin knife around edge of cake to loosen. Let cool completely.
- Heat together marmalade and water in small saucepan over medium heat until liquid. When cool enough to touch, pour over cake; spread out evenly with spatula to cover top. Refrigerate until glaze is firm. Gently loosen side of pan; remove side. To serve, garnish with lemon rind.
- 25 1/2- pounds ducks, thawed if frozen(see Tip)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper , to taste
- 12 cloves garlic, peeled
- 12 sprigsfresh thyme, or 1/2 teaspoon dried
- 4teaspoons extra-virgin Olive Oil, divided
- necks and giblets from the ducks
- 1cup coarsely chopped onion
- 1cup coarsely chopped carrots
- 214 - ounce cansreduced-sodium chicken broth
- 1/2 cup water
- 2tablespoons tomato paste
- 4 cloves garlic, crushed and peeled
- 6 sprigsfresh thyme, or 1/4 teaspoon dried
- 1teaspoon black peppercorns, crushed, plus freshly ground pepper to taste
- 1cup tawny port, or ruby port
- 3/4 cup dried Tart Cherries, or dried cranberries
- 2tablespoons cornstarch mixed with 2 tablespoons water
- 1tablespoon balsamic vinegar
- To prepare ducks: Preheat oven to 350 degrees F. Set aside necks and giblets for sauce. (Reserve livers for another use.) Pull off any fat. Rinse cavities with cold water and pat dry. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.) Tuck wing tips under and tie legs together with kitchen string, if desired. Set the ducks, breast-side up, on a rack in a large deep roasting pan.
- Roast the ducks until a meat thermometer registers 180 degrees F , the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Repeat every 30 minutes.
- While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. Transfer to a plate. Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. Reduce heat to low, partially cover and simmer for 45 minutes. Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. Set aside. (Refrigerate if holding for longer than 1 hour.)
- When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. Bring the reserved giblet stock to a simmer over medium heat. Strain the port from the roasting pan into the stock. Skim fat from the chilled pan juices; add the juices to the stock. Add dried cherries (or dried cranberries) and simmer for 1 minute. Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. Stir in vinegar and season with pepper.
- To carve ducks: Use a sharp knife to separate legs from breasts at joints. Separate thighs from drumsticks at joints. Carve breasts into thin slices. Discard skin. Spoon sauce over each serving.
- Tips:Tip: If using frozen ducks, be sure to allow enough time for thawing. Plan on 2 days to thaw ducks in the refrigerator.
- MAKE AHEAD TIP: Prepare through Step 4. Let ducks cool. Carve and place in a 9-by-13-inch pan. Top with sauce. Cover and refrigerate for up to 2 days. To reheat, cover with foil and bake at 350 degrees Ffor 25 to 35 minutes.