The Mustard Menu: White cherry and apricot Mostarda Cheesecake

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My mother has only a few dishes she has made frequently over the years, but one of those is cheesecake. Not this cheesecake!

The mostarda must be done at least a day ahead, and the cheesecake needs to be refrigerated so I made this whole recipe ahead. It was really surprisingly delicious.

For the Mostarda

Ingredients

  • 4 TB black mustard seeds
  • 2 cinnamon sticks
  • 2 anise pods
  • 3 cloves
  • 1 tsp annatto seeds
  • 1 tsp cardamom seeds
  • 2.5 cups white vinegar
  • 1 cup sugar
  • 4 sliced apricots
  • 1/2 lb white cherries, pitted and sliced

Preparation

  • Combine all the seasonings in a pan and toast gently
  • Add the vinegar and sugar and cook until well-combined
  • Combine the apricots and cherries, sliced, in a large heat-safe bowl
  • Pour the seasoning mixture over the fruit, stir once and allow to come to room temperature, then refrigerate

For the cheesecake

  • Crust
    • 6 oz hard pretzels
    • 1/2 cup sugar
    • 1 stick unsalted butter
  • Cake
    • 2 sticks cream cheese
    • 2 eggs
    • 1 cup sugar
    • 1/2 cup fage

Preparation

  • Put the crust ingredients through a food processor until quite fine
  • Grease a pan and squish the pretzel crust down into the bottom
  • Rinse the food processor
  • Put the cheesecake ingredients into the food processor and mix until smooth
  • Pour over the crust
  • Bake at 350 for 40 minutes or until just set
    • You should be able to wiggle the pan without it wobbling, but just barely
  • Refrigerate overnight
  • To serve, use a fork to get the mostarda fruit but not too much liquid, and gently mound it over the center of the tart
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