Berry shortbread cheesecake slice
Prep: 30 mins
Cook: 1 hr, 30 mins Plus chilling
Serves 8
Ingredients
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
Directions
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.
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.
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.
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