This fruity dessert will add a summery touch to any dining table Makes 4
Fruit and cheesecake makes for a great combination INGREDIENTS
25g (1oz) butter
1tbsp golden syrup
125g (4½oz) dark chocolate biscuits
200g (7oz) mixed summer berries
Extra berries to garnish
FOR THE FILLING
● 175g (6oz) cream cheese
● 100g (3½oz) caster sugar
● Juice and grated zest of 1 lemon
● ½tsp vanilla extract
● ½ sachet of powdered gelatine
● 250ml (9fl oz) double cream METHOD
1 Melt the butter and syrup in a pan over a medium heat. Whizz the biscuits in a food processor and add to the butter. Purée the berries, sieve and set aside. Place four 9cm (3½in) ring moulds on to a lined baking tray and divide the biscuit mix between them, pressing down well. Allow to chill.
2 Whisk together the cheese, sugar, lemon zest, juice and vanilla essence. Put 2tbsp water in a bowl, sprinkle the gelatine on top and microwave for 30 seconds. Stir the gelatine slowly into the cheese mixture. Whisk the cream to form soft peaks and fold into the cheese mixture with the purée.
3 Swirl gently to marble. Pour into the moulds and flatten with a palette knife. Chill for 2-3 hours. Run a knife round the cheesecakes to loosen, then serve with berries.
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