recipes
Baked shortcake and berry cheesecake
2012-05-22
Ingredients
For the biscuit base
- 200g shortbread biscuits
- 50g butter, melted
For the filling
- 600g cream cheese
- 200g crème fraise
- 1 tsp vanilla essence
- 175g sugar
- 1 tbsp flour
- 2 eggs
For the berry topping
- 1 jar raspberry jam
- 300g summer berries
Method
Start this recipe by preparing the biscuit base. Crush the biscuits and mix in the melted butter. Grease and line the base of a loaf tin with baking parchment and press the biscuit mixture in the base. Continue the recipe by whizzing together the cheese cake ingredients in a processor for 10 seconds. Pour the mixture onto the biscuit base and bake in a hot oven at150`c for 1 hour. Remove the cheesecake from the oven and allow to cool completely before taking out of the mould and placing on a serving plate. Meanwhile, you can make the topping. Place the jam into a small saucepan and melt down with a few drops of water. Decorate the top of the cheesecake with berries and drizzle over the jam sauce before serving.
Suggested accompanying wine: DELICATA Casella Moscato Sweet White wine
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