Summer fruit cheesecake

If you want to treat yourself to a cheesecake this Shavuot but don’t want to indulge in all the calories of traditional cheesecake, why not try this deconstructed cheesecake with half the calories and fat. This recipe is made with summer fruits, but you can substitute any fruit.

If you want to try a traditional Belarusian cheesecake or Belarusian Palenka, click for the recipe. It is traditionally made with cottage cheese and sour cream (smirtana as it is called in Belarus).

Serves 6 – 8

Ingredients

• 100g feta
• 300g cream cheese
• 40g golden caster sugar
• 1 lemon (grate to get 1 tbsp zest)
• 130ml double cream

For the crumble:

• 100g blanched hazelnuts( roughly chopped)
• 30g unsalted butter (cold and cubed)
• 80g ground almonds
• 25g golden caster sugar
• 1 tsp black or golden sesame seeds
• Pinch salt

Easy summer fruit compote:

• 500g frozen summer fruit mix
• 25g sugar
• 1 strip lemon rind (use a potato peeler)

Method

1. Beat the feta with the cream cheese, sugar and lemon zest until combined. Then whisk until smooth. Add the double cream and whisk until the mixture has thickened enough to hold its shape. Leave in the fridge for a few hours or overnight.
2. To make the crumble, preheat the oven to 180C fan.
3. Place the hazelnuts, ground almonds and sugar into a food processor. Whizz until a breadcrumb consistency is formed. Add the butter and repeat.
4. Stir in the sesame seeds and then spread out on a baking tray. Cook for 8-10 minutes until golden brown (watch that the crumble doesn’t burn!) Leave to cool.
5. To make the compote, defrost the fruit and then simmer in a pan with sugar and lemon rind until the mixture has thickened slightly. Set aside to cool.
6. To serve, spoon a large scoop of the crumble into a serving bowl, then top with the cheese mixture, add more crumble, then finally the compote.

Inspired by Yottam Ottolenghi