My daughter Elia, who is 20 years old, rarely cooks. Her specialty is mostly pasta dishes, which she loves and resorts to making some for herself whenever I cook something she doesn’t like. She is still in that phase of life where she hates mostly everything. She always complains of too much onion, too much parsley, garlic? yack, doesn’t like any “weird” spices or ingredients, meaning anything out of the ordinary and yes she will kill me if she reads my post and sees that I’ve been talking about her. God save me, until then!!
However, she does love making pastries and if she is in the kitchen she will be making desserts.
The other day when she made this dessert and it looked so pretty, I asked her if she wanted to share her recipes in my blog but she strongly rejected the suggestion and said “You can post it but don’t say that I made it”. Well, I am secretly hoping that one day she will come around and see blogging with a different eye. At the moment I try to encourage her to get involved, in order to learn some cooking techniques, so whenever she is around when and I am cooking, I try to tell her and show her a few tips, which I hope she will remember and I also know that we humans are mimicking creatures and copy more than we are aware of. I know that I learned a lot by just watching my mother cook and hope that she will also learn something by the time she makes her own family, although this is at least ten years away.
Sour cherries (prunus cerasus) or Agriovyssino, as they are called in Greek, look like cherries but they are smaller and more acidic. I have made Glyko Vyssino (sour cherries spoon sweet), which is similar to Glyko Kerassi (cherries spoon sweet) but it tastes ten times better. This is the time of the year when we make some in Greece, as it is sold in the farmers’ markets and supermarkets but you will never find wild sour cherries there. This one comes from Pelion, which is located in the center of Greece, between Athens and Thessaloniki, near the city of Volos but you can also find some in places where wild sour cherry trees grow.
When we came back from visiting AB Vassilopoulos and she saw the wild cherries preserve from Pelion she told me, can I please use this to make cheesecake? I don’t think that I could have made it any better, don’t you agree?
The recipe and food styling is her own and the only thing I did was to take the photographs.
Agriovyssino (Wild Sour Cherries) cheesecake, recipe by Elia
Preparation time: 30 minutes
- 1 packet low fat Digestive biscuits
- 1 tsp butter, melted
- 125 grams couverture chocolate, (half will be melted)
- 700 grams (2 packages) low fat cream cheese, softened
- 2 tbsp (or more) icing sugar
- 250 ml heavy cream
- 1 tsp vanilla extract
- 1 jar (450 grams) agriovyssino (sour cherries) spoon sweet
- Chocolate shavings
- Fresh mint leaves
Using a vegetable peeler make chocolate shavings using about half of it and if it is hot store in the refrigerator.
Melt the remaining chocolate in a double boiler. Add butter and mix.
In a food processor crumb the biscuits and combine them with the melted chocolate and mix until the crumbs are wet. Set aside.
With a hand mixer, beat cream cheese in large bowl until fluffy. Gradually add vanilla, sugar and heavy cream. Beat until smooth. Taste and adjust sugar if you like it sweeter.
In glasses add a layer of chocolate crumbs, 2 heaped tablespoons cream cheese and 1 teaspoon wild cherries. Repeat another layer.
Chill at least 1 hour.
Serve with a heaped tablespoon of sour cherries, some chocolate shavings and some mint leaves on top.
Stay tuned for my other two recipes.
Other relevant recipes:
Kopiaste and Kali Orexi,