Bistro Cheesecake with Ruby Quinces

Bistro Cheesecake with Ruby Quinces
20 Mins
Prep time
120 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 1 teaspoon cinnamon
  • 80g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1 1/3 cups caster sugar
  • 3 eggs, lightly beaten
  • 1 cup sour cream
  • 2 quinces, peeled, cored and cut into wedges
  • 2 cups water
  • 1 cup white wine
  • 1 cup sugar
  • 2 strips of lemon rind
  • 1 cinnamon stick

How to make it

  1. COMBINE the biscuit crumbs, cinnamon and butter. Press into the base of a greased and lined 24cm springform pan. Chill.
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in the eggs then stir through the sour cream. Pour filling into the prepared base. Bake in a moderately slow oven 160°C for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill.
  3. COMBINE the quinces, water, wine, sugar, rind and cinnamon in a 2 litre casserole dish. Cover and bake in a slow oven 150°C for 2-3 hours or until tender and pink. Drain the quinces and cool. Transfer the cooking liquid to a saucepan and boil until thick and syrupy. Cool. Cut the cheesecake into slices and place on serving plates, top with quinces and a drizzle of syrup. Serve immediately.