Baked Vanilla Cheesecake with Raspberries and Redcurrants
I have made many cheesecakes over the years but this one is my current favourite.
It’s absolutely perfect in the summer season when there are so many soft fruits available. Part of its charm is that it’s still a bit wobbly when you remove it from the oven and goes on firming up as it cools and chills. This makes it extra specially soft and luscious.
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First blitz the biscuits into crumbs in a food processor then tip them into a bowl and add the melted butter and give it a thorough mix.
Next press the crumbs evenly into the base of the lined tin using the back of a metal spoon to give it a smooth surface. Now make the filling. In a bowl, mix together the cream cheese, caster sugar and flour. Then stir in the crème fraiche, beaten eggs and vanilla. Pour the mixture over the biscuit base and place it on a baking tray in the lowest half of the oven. Bake for 55 to 60 minutes, by which time the cheesecake will be barely coloured; it should be just set firm on the edge but still slightly wobbly in the centre. Remove from the oven and allow to cool (the surface may crack a little but don’t worry) before placing in the fridge for several hours to firm up.
For the topping, remove the redcurrants from their stalks by holding each string at one end over a bowl and use a fork to strip the currants away from the stalks. To serve the cheesecake, arrange the raspberries and redcurrants all over the surface and dust with icing sugar.
Note on ingredients:
Half fat cream cheese and crème fraiche can be used in the recipe if preferred.
Pre-heat the oven to 150°C, Gas Mark 3
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You will need a baking tray and a 20cm sponge tin at least 4cm deep with a loose base, or a 20cm spring-form cake tin, greased and lined with a circle of Bake-0-Glide or baking parchment.
(If the tin is less than 4cm you will need to line the sides as well, making sure Bake-0-Glide or parchment is a couple of centimetres above the level of the tin.