Berry shortbread cheesecake slice

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• tinuke24

  22 July 2010

  tinuke24 rated and commented on this recipe

  

  This was beautiful - best cheesecake ive ever made and as I didnt have any fresh fruit in, I used frozen summer berries and just defrosted them before use which was still lovely. It was creamy and gorgeous, would definitely recommend. I used a round cake tin as my loaf tin was a bit small.

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• Bonitasteph

  22 July 2010

  Bonitasteph commented on this recipe

  This was a very easy to make & great tasting cheesecake. I used a loaf tin for my first attempt and had some mixture left over so I popped a bit of base & the creamy mixture into cupcake cases! This was excellent for mini cheesecakes! The 2nd time I used this recipe I used a round tin. Both were enjoyed by all!

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• susan

  24 July 2010

  susan rated and commented on this recipe

  

  This was delicious! I also had some mixture left over from the loaf tin. Be aware that some tubs of creme fraiche are 250ml which will alter the proportions if you accidently tip it all in (as I did!) but all in all it was delicious and a huge success.

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• Kernow Cook

  24 July 2010

  Kernow Cook rated and commented on this recipe

  

  Easy recipe to make. I added some powdered ginger to the shortbread mix to add another dimension. I also found it made more than the 2lb tin could hold so filled little ramekins which baked alongside but only required 35mins in total. Loved eating these as warm treats!!

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• Elaine

  24 July 2010

  Elaine commented on this recipe

  Could you make this using low fat cheese and creme fraiche?

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• Pj

  26 July 2010

  Pj rated and commented on this recipe

  

  Wonderfully quick & easy to make. I used Philadelphia light cream cheeseand half fat creme fraiche and it still came out really creamy. The mixed berries on top really turn this into a stunning centrepiece (with very little effort). Top marks all round.

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• Nicola

  27 July 2010

  Nicola commented on this recipe

  Very easy to make and tasted delicious. I would also use a round cake tin next time to make it easier to serve and slice.

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• DudeFood

  28 July 2010

  DudeFood rated and commented on this recipe

  

  Delicious......

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• Lucytombeth

  29 July 2010

  Lucytombeth commented on this recipe

  Was really easy, and very tasty... local market was great for cheaper seasonal fruit!!

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• Saralu

  02 August 2010

  Saralu rated and commented on this recipe

  

  Tastes great. Far too much mixture for the 2lb loaf tin.

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• BEVERLEY

  09 August 2010

  BEVERLEY rated and commented on this recipe

  

  Made this cheesecake when we had friends coming to dinner. Easy, to make, looked good and tasted great.

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• Surfchick

  10 August 2010

  Surfchick rated and commented on this recipe

  

  Super tasty! Didn't have any trouble fitting the mixture into a 2lb loaf tin, though i didn't leave it to set in the fridge long enough! It was still a little warm "What harm can it do???" Well i ended up with just a squashed mound of cheesecake mixture!!! Still tasted good, it just wasn't too pleasing on the eye!!!

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• colandrina

  11 August 2010

  colandrina rated and commented on this recipe

  

  Very creamy, and I even used half-fat cheese and creme fraiche! I didn't put the berries on top but served them separately- still looked great and made it easier to slice and serve.

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• cedartree

  18 August 2010

  cedartree commented on this recipe

  Lovely recipe - enjoyed by all the family

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• Becca Bakes

  26 August 2010

  Becca Bakes rated and commented on this recipe

  

  This worked really well - tasted really creamy, looked fabulous and lasted well in the fridge for a good few days. Seriously rich though, so served many people.

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Ingredients

• 200g pack shortbread biscuits
• 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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Plus chilling

Ingredients

• 200g pack shortbread biscuits
• 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

Per serving

610 kcalories, protein 9g, carbohydrate 53g, fat 42 g, saturated fat 26g, fibre 1g, sugar 39g, salt 1.09 g

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