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Cheesecake (with Fruit) (serves 10-12)
For the base:
100g/4oz digestive biscuits, crushed
50g/2oz butter, melted
40g/1Żoz demerara sugar
For the cheesecake:
65g/2Żoz soft margarine
225g/8oz caster sugar
550g/1╝lb curd cheese
40g/1Żoz plain flour
finely grated rind and juice of 2 lemons
4 eggs, separated
200ml/7fl oz double cream, lightly whipped
For the topping:
450g/1lb mixed summer fruits (strawberries, raspberries, red and blackcurrants, blackberries)
caster sugar, to taste
1 tsp arrowroot
150ml/5fl oz double cream, whipped
1. Preheat the oven to 160C/325F/Gas 3. Lightly oil a 25cm/10in loose-bottomed round cake or spring-release tin, and line with greased greaseproof paper.
2. Mix together the ingredients for the base, spread over the base of the tin and press down firmly with the back of a metal spoon. Leave to set.
3. For the cheesecake, measure the margarine, sugar, curd cheese, flour, lemon rind and juice, and egg yolks into a large bowl. Beat until smooth. Fold in the cream. Whisk the egg whites stiffly then fold into the mixture. Pour on to the biscuit crust.
4. Bake in a preheated oven for about 1Ż hours or until set. Turn off the oven and leave the cheesecake in the oven for a further 1 hour to cool. Run a knife around the edge of the tin to loosen the cheesecake and push the base up through the cake tin. Remove the side paper.
5. For the topping, cook the redcurrants, blackcurrants and blackberries in 2 tbsp of cold water, add the cooked fruit and liquid from the pan. Return to the pan, allow to thicken and then leave to cool. Stir the raspberries and strawberries into the other fruits then pile on top of the cheesecake, leveling out evenly. Decorate the edge of the cheesecake with piped or spooned whipped double cream.
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