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Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

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A star rating of 4.8 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 8

A stunning centrepiece dessert that's bursting with summer flavours, perfect for a special occasion

Nutrition: per serving
HighlightNutrientUnit
kcal610
fat42g
saturates26g
carbs53g
sugars39g
fibre1g
protein9g
low insalt1.09g
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Ingredients

  • 200g pack shortbread biscuit
  • 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

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.

  • STEP 2

    Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.

  • STEP 3

    To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.8 out of 5.40 ratings
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