VANILLA CHEESE CAKE WITH POACHED QUINCES: 140-150 C/35MIN.

INGREDIANTS:

BISCUITS - 125 GM

BUTTER MELTED - 80GM

VANILLA BEAN - 1

CREAM CHEESE -500GM

EGGS -2 NO.

SOUR CREAM -120 GM

LEMON JUICE - 60 ML

CASTER SUGAR -590 GM [2 2/3 CUPS]

WATER - 500ML

MEDIUM QUINCES -660 GM

[Peeled, cored, quartered]

LEMON RIND STRIPS -2

METHOD:

PREHEAT OVEN TO MODERATELY SLOW.INSERT BASE OF 23 CM SPRING FORM TIN UPSIDE DOWN IN TO GIVE A FLAT BASE;GREASE TIN.

BLEND OR PROCESS BISCUITS UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS.ADD BUTTER ;PROCESS UNTL COMBINED .USING HAND PUT THIS MIXTURE AS BASE OF TIN.

MEANWHILE SPLIT VANILLA BEAN IN HALF LENGHTWAYS,SCRAPE SEEDS INTO MEDIUM BOWL ;RESERVE POD FOR POACHED QUINCES.ADD CHEESE ,EGGS,SOUR CREAM,JUICE AND 2/3 CUP OF THE SUGAR TO SEEDS ;BEAT WITH MACHINE UNTIL SMOOTH.

POUR THE MIXTURE ON THE TRAY AND BAKE FOR 35 MINUTES ON ON SLOW TEMPERATURE.

MEANWHILE STIR THE WATER AND REMAINING SUGAR IN MEDIUM SAUCEPAN OVER LOW HEAT UNTIL SUGAR DISSOLVES.ADD QUINCE RIND AND RESERVED VANILLA POD;BRING TO BOIL .REDUCE HEAT;SIMMER,COVERED ,ABOUT 2 HOURS OR UNTIL QUINCE IS TENDER.

COOL QUINCE IN SYRUP ,THEN SLICE THINLY.

RETURN QUINCE SYRUP TO A BOIL,REDUCE HEAT ;SIMMER ,UNCOVERED ,UNTIL SYRUP REDUCES BY HALF ;AFTER TOP CHEESECAKE WITH QUINCE SLICES:BUSH WITH SYRUP.