- 100g butter, melted, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g digestive biscuits
- 2 gelatine leaves
- 50g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 50g caster sugar, plus 2 tbsp
- 350g strawberries
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 500g full-fat soft cheese
- 250ml double cream
- few drops red or pink food colouring
- 1 tbsp vanilla bean paste
- 50g white chocolate, melted
Chocolate as we know it in pressed…
- few drops lemon extract (optional)
Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it’s dark pink, and the vanilla bean paste into the third.
Spoon the raspberry filling over the biscuit base, smoothing the surface so it’s flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.
- Step 1How to layer it
Pack the base mixture down with the back of a spoon and chill.
- Step 2Smooth over the mixtures
Smooth over the cheesecake mixtures, starting with the darkest and ending with the lightest. A knife or spatula will help to spread the layers.
- Step 3Neaten the edges
Using a palette knife or cutlery knife, neaten the edges of the cheesecake and define the layers before topping with lots of strawberries.