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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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Strawberry cheesecake with strawberries in ginger syrup


You'll need

For greasing: melted butter 750 gm softened cream cheese 500 gm mascarpone 190 gm raw caster sugar Finely grated rind of 2 limes and juice of 1 4 eggs 250 gm sour cream 140 gm strawberries, coarsely chopped   Sweet ginger pastry 125 gm softened butter 30 gm pure icing sugar, sieved 125 gm plain flour 2 tsp ground ginger   Strawberries in ginger syrup 300 gm raw caster sugar 2 tbsp ginger, cut into julienne Juice of 2 limes 500 gm strawberries (about 2 punnets), coarsely chopped

Method

  • 01
  • For sweet ginger pastry, preheat oven to 150C. Beat butter and icing sugar in an electric mixer until light and fluffy (2-3 minutes), sieve over flour and ground ginger, stir to combine. Turn onto a work surface, bring together with the heel of your hand, roll out to 4mm thick and line the base of a 27cm-diameter, 5cm-deep fluted tart tin, trimming edges. Refrigerate to rest (30 minutes), prick with a fork, blind bake until light golden (15-20 minutes), remove weights, bake until crisp (4-5 minutes), cool.
  • 02
  • Lightly brush sides of tart tin with butter. Process cream cheese, mascarpone, 165gm raw caster sugar, lime rind and juice in a food processor until smooth, scrape down sides then add 3 eggs, one at a time, processing to combine. Pour over pastry, bake until just set (40-45 minutes).
  • 03
  • Process sour cream, strawberries and remaining raw caster sugar in a food processor until smooth, add remaining egg and process to combine. Ladle over cheesecake and bake until just set (8-10 minutes). Cool, then refrigerate until completely chilled (4-5 hours).
  • 04
  • Meanwhile, for strawberries in ginger syrup, combine raw caster sugar and 250ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the simmer, add ginger, cook until ginger is translucent and liquid is reduced to a light syrup (5-6 minutes). Remove from heat, add lime juice and half the strawberries, refrigerate until chilled. Add remaining strawberries, serve with cheesecake.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Oct 2010

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