| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 750 | 50g | 30g | 60g |
| sugars | fibre | protein | salt |
| 45g | 2g | 10g | 0.4g |
I’ve always had a deep-seated affection for recipes that bring together the fresh, vibrant produce of my Pacific Northwest upbringing and the intriguing flavors that I’ve come to cherish from my time in Japan. One favorite that achieves this beautiful fusion is the Sarguelas Cheesecake. Delighting in its harmonious blend of sweet, creamy, and tart flavors, this extraordinary dessert offers a fresh take on the classic cheesecake.
A Nostalgic Taste of Heritage and Home
Although this recipe seems worlds away from my usual fare of sushi rolls and seafood dishes, it channels a similar love for fresh ingredients and bold flavors. When I first experimented with fresh sarguelas fruit, I was instantly transported back to Japan by its exotic, singular taste – an experience akin to my first bite of umeboshi (pickled plum) or a sip of hot yuzu tea. Don’t be fooled though; despite its tropical flair, this dessert pairs beautifully with a classic cup of green tea – a marriage of simple and sophisticated, much like the meditation of a Japanese tea ceremony.
Health Benefits? Yes, Please.
As a bonus, sarguelas fruit – known also as Spanish plums – offer some surprising health benefits. Loaded with antioxidants, dietary fiber, vitamin C, and potassium, they pack an impressive nutrient punch. Furthermore, research suggests that the fruit might aid in digestion and promote overall cardiovascular health, giving you more reasons to love this unique and delightful dessert.
In essence, the Sarguelas Cheesecake is a joyous celebration of heritage, harmonizing familiar comfort with the thrill of new flavors. Pair it with the light, crisp taste of a botrytis semillon for a heavenly experience. And if you’re a fan of classic Japanese matcha green tea cheesecake, I bet you’ll find yourself smitten with this intriguing twist.
Whether you’re looking for a beautiful centerpiece for your next family gathering or just want a treat for a quiet evening in with a good book and a warming cup of tea, this Sarguelas Cheesecake surely hits the right notes. Make this recipe your next culinary journey – your taste buds will thank you.
What You’ll Need
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 24 ounces cream cheese, softened
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups fresh sarguelas fruit, pitted and sliced
- 1/2 cup sarguelas jam
Method
Step One
Start by preheating your oven to 325 degrees F (165 degrees C). In a medium-sized bowl, mix together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly onto the bottom of a 9-inch springform pan to form the crust of the cheesecake.
Step Two
In a separate large bowl, combine the sugar, flour, and salt. Add the softened cream cheese and beat until smooth using an electric mixer. Gradually beat in the eggs, one at a time, making sure to fully incorporate each before adding the next. Stir in the heavy cream, lemon zest, and vanilla extract until the mixture is smooth and creamy.
Step Three
Pour the cream cheese mixture over the graham cracker crust in the springform pan. Place the pan in the preheated oven and bake for 60 minutes, or until the cheesecake is set in the middle and lightly golden on top.
Step Four
While the cheesecake is baking, prepare the sarguelas fruit topping. In a saucepan over medium heat, mix together the fresh sarguelas fruit and sarguelas jam. Cook, stirring occasionally, until the fruit is soft and the jam is melted. Remove from heat.
Step Five
Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan.
Step Six
Spoon the sarguelas fruit topping over the cheesecake while it’s still warm. Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours, or overnight, before serving.
