Rothschild Brandy Cheesecake

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

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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.

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