BERRY SHORTBREAD CHEESECAKE SLICE

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Berry shortbread cheesecake slice image

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

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert

Time 2h30m

Number Of Ingredients 10

200g pack shortbread biscuit
50g butter , melted
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
5 tbsp seedless raspberry jam
300g mixed summer berries , such as raspberries, redcurrants, cherries and blueberries

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.09 milligram of sodium

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