Tutti Frutti Cheesecake

Name: Tutti Frutti Cheesecake
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 8
Ingredients: 3 gelatine leaves; 350 g (12oz) mascarpone; Zest and juice of 1 orange; 1 tsp. vanilla extract; 75 g (3oz) icing sugar, sifted; 3 large egg whites; 25 g (1oz) almonds, roughly chopped; 25 g (1oz) dried sour cherries, roughly chopped; 25 g (1oz) dried apricots, roughly chopped; 40 g (1 1/2oz) ginger nuts, chopped; 1 pomegranate, halved; 125 mL (4fl oz) pomegranate or cranberry juice; 15 g (1/2oz) caster sugar; 2 tsp. cornflour

Recreate a childhood favourite with this delicious recipe

By The GH Kitchen TeamPublished: 24 November 2009

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Food, Cuisine, Ingredient, Dish, Dessert, Finger food, Recipe, Snack, Fast food, Baked goods,

Preparation Notes: Allow time for chilling

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Yields:

Prep Time:

25 mins

Cook Time:

2 mins

Total Time:

27 mins

Ingredients

3 gelatine leaves
350 g (12oz) mascarpone
Zest and juice of 1 orange
1 tsp. vanilla extract
75 g (3oz) icing sugar, sifted
3 large egg whites
25 g (1oz) almonds, roughly chopped
25 g (1oz) dried sour cherries, roughly chopped
25 g (1oz) dried apricots, roughly chopped
40 g (1 1/2oz) ginger nuts, chopped
1 pomegranate, halved
125 ml (4fl oz) pomegranate or cranberry juice
15 g (1/2oz) caster sugar
2 tsp. cornflour

Directions

1. Step 1
  Line a 1.1 litre (2 pint) loaf tin with a few layers of clingfilm, leaving a generous overlap to drape over each edge. Put the gelatine leaves into a bowl and cover with cold water. Beat the mascarpone, orange zest, vanilla and 25g (1oz) icing sugar until smooth.
2. Step 2
  In a clean bowl, using an electric hand whisk, whisk the egg whites until they form soft peaks. Add the remaining icing sugar and whisk until thick and glossy. Using a large metal spoon, fold a spoonful of the egg whites into the mascarpone mix to loosen the mixture, then fold in the remaining whites.
3. Step 3
  Gently heat orange juice until just warm. Lift gelatine out of the water and squeeze out excess. Whisk into the orange juice and leave to cool for a few minutes.
4. Step 4
  Fold the orange juice mixture into the mascarpone mix, then fold in the almonds, cherries, apricots and ginger nuts. Pour into the tin and smooth the surface. Use the overhanging clingfilm to cover the top. Chill for at least 3hr or overnight.
5. Step 5
  Hold one pomegranate half over a bowl and hit firmly with the back of a wooden spoon to dislodge the seeds. Repeat with other half. Strain into a pan, setting the seeds aside. Add the pomegranate or cranberry juice and caster sugar to the pan and simmer gently to dissolve. Mix the cornflour with 2tsp cold water and whisk into the warmed liquid. Heat gently, whisking, until thickened. Leave to cool before stirring in the seeds.
6. Step 6
  Remove the cheesecake from the fridge, unwrap the tin and turn out on to a rectangular serving plate. Remove tin and clingfilm, pour over the sauce, slice and serve immediately (it's best served well chilled).
  
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Freeze ahead

Make the cheesecake to the end of step 4 but don't chill it. Instead, wrap the entire loaf tin in clingfilm and freeze for up to one month. Defrost the cheesecake in the fridge overnight, then complete recipe.

Per Serving:

Calories: 311
Total carbs: 24 g
Sugars: 20 g
Total fat: 22 g
Saturated fat: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time