Name: Berry shortbread cheesecake slice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: British
Ingredients: 200g pack shortbread biscuit; 50g butter melted; 2 x 300g tubs soft cheese; 1 x 200g tub crème fraîche; 1 tsp vanilla extract; 175g golden caster sugar; 2 tbsp plain flour; 2 eggs; 5 tbsp seedless raspberry jam; 300g mixed summer berries such as raspberries, redcurrants, cherries and blueberries

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Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

Barney Desmazery

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Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

Plus chilling

A star rating of 4.8 out of 5.45 ratingsRate

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A stunning centrepiece dessert that's bursting with summer flavours, perfect for a special occasion

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Ingredients

Nutrition

Units:

MetricUS

200g pack shortbread biscuit
50g butter

melted

For the cheesecake

2 x 300g tubs soft cheese
1 x 200g tub crème fraîche
1 tsp vanilla extract
175g golden caster sugar
2 tbsp plain flour
2 eggs

For the topping

5 tbsp seedless raspberry jam
300g mixed summer berries

such as raspberries, redcurrants, cherries and blueberries

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Nutrition: per serving

kcal610
fat42g
saturates26g
carbs53g
sugars39g
fibre1g
protein9g
salt1.09g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.
step 2

Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.
step 3

To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.

Recipe from Good Food magazine, August 2010

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A star rating of 4.8 out of 5.45 ratings

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