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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• Bev

  09 August 2010

  Bev 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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• Frantic Flapjack

  29 October 2010

  Frantic Flapjack rated and commented on this recipe

  

  This was fabulous and very easy to make - a great make ahead pudding. I warmed the jam and then added the berries and cooked for a few minutes. This made a good compote which I served separately. Everyone loved it!

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• Ruby Tuesday

  14 December 2010

  Ruby Tuesday rated and commented on this recipe

  

  Really tasty. I made it in a square cake tin so that I could portion it out more attractively into little squares. As I made it for a winter dinner party, instead of using summer fruts, I boiled down a bottle of red wine with sugar, vanilla and a cinnamon stick (had a similar flavour and smell to mulled wine) and made a gorgeous syrup. I then added destoned cherries and macerated them in the wine syrup. On the evening all I had to do was tranfer the little squares of cheesecake onto plates- you can get 12 I found and drizzle the wine syrup and macerated cherries over the top. DELICIOUS!

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• Lidewij

  22 December 2010

  Lidewij rated and commented on this recipe

  

  Made it for my birthday party and it was a great success. Made it again for the christmas party at work, only with home-made cranberry-port preserve and cranberry-honey sauce to reflect the season, again it was a great success. However, the second time it would not slice, it turned into a great mess, but a great tasting mess at any rate...

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• Julie S

  06 March 2011

  Julie S rated and commented on this recipe

  

  This tasted good and looked very striking. It got lots of 'ooh's' and 'aah's'. I wouldn't leave it in the oven 'till cool as mine was overset. I would take it out 1/2 and hour to an hour after you switch off the oven. Worth making and good to slice up for a crowd.

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• trotbags

  06 April 2011

  trotbags commented on this recipe

  this was fantastic and went down a storm - but the only thing I would say is that gas mark 1/2 meant it was still runny after an hour, so I had to turn it up to gas mark 4 for another 30 mins.... it came out brilliantly though. possibly because I used a cake tin with a removable bottom so avoided having to lever it out of the bread tin!

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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

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 9.0g, carbohydrate 53.0g, fat 42.0 g, saturated fat 26.0g, fibre 1.0g, sugar 39.0g, salt 1.09 g

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