Fruit Cheesecake

Cheesecake tastes FANTASTIC with almost any fruit. This recipe uses raspberries, but you can create your own favourite fruit cheesecake. It’s bound to be delicious.

The sauce is optional. But with soft fruit like raspberries and strawberries, it’s quick and easy.

Ingredients

8 digestive biscuits
50g butter
600g cream cheese
2 tbsp plain flour
175g caster sugar
a couple of drops of vanilla extract
2 full eggs , plus 1 extra yolk!
150ml creme fraiche
300g raspberries
1 tablespoon of icing sugar

Equipment

A 20cm circular cake tin
A medium sized pan
A mixing bowl, wooden spoon & a whisk

How to make your Fruit Cheesecake

1. Heat the oven to 180C / gas 4.

2. Now for the fun bit: Put the buscuits in a plastic bag and bash then with a rolling pin until they’re crushed!

3. Melt the butter in the pan. Mix the crushed buiscuits with the melted butter.

4. Press the biscuity mixture into the tin, making sure it’s completely level. Stick the tin in the oven for just 5 minutes. Take it out and leave it to cool.

5. Now for the topping. In the bowl, mix up the:

- cream cheese
- flour
- sugar
- vanilla extract
- 2 full eggs and a yolk (catch the yolk in your fingers over the sink!)
- creme fraiche.

Mash out the lumps with a big wooden spoon and then whisk the mixture until it’s smooth.

6. Now stir half about half of the raspberries, or other chopped fruit, into the mixture too.

7. Pour this fruity, cheesecakey mixture into the tin. Put the tin back in the oven for another 40 minutes.

8. Check your cheesecake. It should be set but slightly wobbly in the centre. If so, take it out and leave it in the tin to cool.

9. Keep a few raspberries for the top and put the rest in the pan. Add the icing sugar and warm it all up. When the fruit is juicy, mash it up hard with a fork! Your sauce is ready.

Serve the fruit cheesecake with the raspberries on top and the raspberry sauce poured over.