Chilled-out grape-topped cheesecake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chilled-out grape-topped cheesecake By You Magazine - December 23, 2018 This easy grape-topped cheesecake recipe is topped off with fruit in Christmassy colours, and a sprinkle of icing sugar for a final snowy finish that’ll wow your guests. You could also try the basic vanilla base with different seasonal fruit to suit your tastes. Just make sure you leave enough time for everything to set! Chris Alack SERVES 6-8 FOR THE BASE 150g digestive biscuits broken into pieces 60g unsalted butter FOR THE CHEESECAKE 4 gelatine leaves (for example Dr Oetker brand) soaked and drained according to the packet 500g quark 300ml whipping cream 200g golden caster sugar 1 tsp vanilla extract ON TOP 300g seedless grapes (mixed colours) icing sugar for dusting 1. Select a 20cm loose-bottomed cake tin about 7cm deep. For the base, whiz the biscuits to crumbs in a food processor. Gently melt the butter in a small pan over a low heat, tip in the crumbs and stir to coat. Press these into the base of the tin. Pop in the fridge while you prepare the cheesecake. 2. Place the drained gelatine in a medium bowl. Pour over a couple of tablespoons of boiling water and stir to dissolve. Whisk half the quark into the gelatine mixture a tablespoon at a time, then beat in the remainder. Whisk the cream, sugar and vanilla in a large bowl using an electric whisk until it forms soft, fluffy peaks. Fold in the quark mixture. Spoon this over the base and smooth the surface. Cover with clingfilm and chill overnight until set. 3. Remove the cheesecake from the fridge about 15 minutes before serving. Run a knife around the collar of the tin. Halve the grapes and scatter them over the top, dust with icing sugar, then remove the collar and slice. Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved