Monday, 8 July 2013

Summer Fruits Cheesecake

In my house, dessert is compulsory. Dinner, dessert and a cup of tea to follow. Don't ask me why, we just aren't normal! We usually have some fruit and yoghurt as a dessert but this weekend I thought, why not make a very scrumptious summer fruits cheesecake. We love cheesecake but it's something I've never made...and I have to say, this bake cheesecake I've created..fabulous! You'll never want to buy another cheesecake again!



[Adapted from BBC Good Food]

All you need is:
12-15 digestive biscuits
600g cream cheese, I got Philli Light
300g raspberries
100g blueberries
100g strawberries
50g melted butter
2 tbsp flour
175g caster sugar
2 eggs and 1 yolk
145ml creme fraiche and the juice of half a lemon (or sour cream)
icing sugar
Vanilla extract

First things first, you'll need to preheat your oven to 180 degrees. You'll need a 20cm springform baking pan...like this. I couldn't find mine this weekend so used a large baking tin and lined it with tin foil. I would definitely advise you to use the 20cm springform - it makes life MUCH easier.

Get your digestives in a plastic food bag and bash up with a rolling pin - these are for the base so make sure there are no big chunks.





Next, the butter needs mixing in with the crushed biscuits - melt the butter first - it will make life easier.



Pour it in and mix.


Until you get this kind of texture


Tip it into your tin


Press it down with a fork


It needs to be pressed down quite compactly so it doesn't crumbled later on.


Bake this in the oven for 5 minutes then take out and leave to cool.


While the base is cooking, get cracking with the topping.


Empty the cream cheese into a mixing bowl


Add the flour and beat together


Measure out your caster sugar


And pour in. Mix together well.


Add your eggs, vanilla extract


and creme fraiche and lemon juice (or sour cream if that's what you're using)
Stir, stir stir...


Mix it well, you don't want it to be lumpy and bumpy!


Now, stir in the 3/4 of the raspberries and 3/4 of the blueberries.



Pour the mix over the base.



Cook for 40 minutes in the oven.


And wait for the buzzer to go off so this beauty can reveal itself, wow!


Leave it to cool down before doing the topping.

For the fruit jus, heat the remaining raspberries and strawberries in a saucepan on a low heat (make sure you leave 3 or 4 raspberries and 1 strawberry to decorate the top)

When the fruit has darkened in colour, add 2 tbsp icing sugar and stir in. Mush down the fruit with a fork and pour the jus over the top of the cheesecake. Scatter with blueberries and have the raspberries and strawberries piled in the middle.

Pop it in the fridge for an hour or two to set - cheesecake is best served cold, not freshly baked!



Disappearing quickly...


But look at this...


There's no wonder it was rapidly disappearing.

This is a beautiful recipe and perfect for this time of year. Try it out, maybe even use different fruits. I found this combination of fruits to work really well.

N xo

No comments:

Post a Comment