July 20, 2015
This was an unplanned cheesecake, to be honest. I went to the supermarket with my uncle, with the idea of getting ingredients for tiramisu. The cheese/dairy section of the first place we went to had been cleaned out, however, and the 2nd one did not have any ricotta or mascarpone. I had to settle for something else.
When I found a few boxes of cream cheese, I figured I could make cheesecake. My uncle had mentioned liking denser, rich cheesecakes, which is close to the ones I have been making (although I've been trying to make them less dense, these cheesecakes will never be the fluffy or spongy types that use eggs). I then ran to the yogurt aisle in hopes of finding Greek yogurt to use instead of sour cream. No luck. I went for plain yogurt, and figured I'd deal with it as it comes.
The first thing I did when getting home was to put the yogurt to drain in a strainer, in the fridge, for the whole night. I was teaching someone how to make the cheesecake, and he was surprised at the amount of water the yogurt released. This, by the way, is how to make a Greek yogurt-like substance to use. Then I made the cheesecake as usual, flavoring it this time with lemon zest and lemon juice. I did not have any egg replacer, so I tried making my own out of a mix of starches and baking powder (recipe here). I ended up with way more batter than I'd bargained for.
Therefore, I made 2 cheesecakes, with the same filling and topping, but with different crusts. The first, in a smaller mold, had a homemade shortcrust pastry crust that went up the sides, whereas the second just had a crushed cookies and butter crust at the bottom.
I topped it with watered-down nectarine jam, to which I had added more lemon juice. While I was dealing with the jam, I took some green nectarines, and let them macerate with a sprinkling of sugar, to soften them a little. Then I arranged them on the top. The slice of lemon in the middle was a reminder to the filling's flavor.
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