Rothschild Brandy Cheesecake

Except for its sublime flavor, brandy cheesecake isn't intoxicating.
March/April 1989
The Rothschilds have not endorsed our brandy cheesecake, but we like it and think they would too.


We don’t mean to imply anything exclusive about our brandy cheesecake by attaching the name "Rothschild" to it — you don’t even have to use Rothschild brandy.  We just think flavoring candied fruit with a little brandy makes for a really compelling variation on yogurt cheesecake.

No need to worry about alcohol content either. That evaporates in the cooking.

32-ounce carton vanilla-flavored low-fat yogurt
1/2 cup candied mixed fruit
2 tablespoons brandy
1/4 cup sugar
2 tablespoons cornstarch
2 eggs, lightly beaten 

The day before, drain the yogurt. Soak the fruit in the brandy for 20 minutes. Lightly grease an 8-inch pie pan or a 7-inch spring-form pan. Place yogurt cheese in a medium-sized bowl. Add the sugar, cornstarch and fruit mixture, stirring gently with a fork until well blended. Stir in the eggs. Pour into the prepared pan, and smooth the top with a spatula. Bake until the center is set: about 25 to 30 minutes for a pie pan, 55 to 60 minutes for a springform. Cool slightly on a wire rack, then refrigerate until well chilled. Serves 8.

Reprinted from Not Just Cheesecake! The Low-Fat, Low-Cholesterol, Low-Calorie, Great Dessert Cookbook, by Marilyn Stone el al (© 1988 by Triad Publishing Co.)

See Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese for clear instructions on making yogurt cheese and more recipes that use it.