Traditional Sherry Trifle with Vanilla Custard

June 18, 2013 by Leave a Comment

Generally I prefer trifles with a fresh fruit jelly, especially black cherries, but this is one that I do enjoy which does not contain any jelly. The sponges are moistened with a Spanish pale cream sherry; the custard is made with all cream to give an extra rich flavour to the dessert. While I prefer a pale cream sherry, you could use a sweeter sherry, if preferred.

Custard
300 ml double cream (or half cream and half crème fraîche)
3 large fresh egg yolks
1 tsp vanilla bean paste or natural vanilla extract
25 to 30 grams golden caster sugar
1/2 level tbsp cornflour
Trifle
5 trifle sponges
High fruit, low sugar, high fruit raspberry or bilberry jam
50 ml Spanish pale cream sherry
230 grams fresh (or frozen) raspberries
1 level tbsp unrefined icing sugar – sifted (or to taste)
2 small ripe bananas
Topping
300 ml chilled double cream
55 grams flaked almonds, lightly toasted
55 grams, total weight … fresh raspberries and bilberries or blueberries

  1. Ensure the raspberries are clean then place into a bowl and sift one tablespoon of unrefined icing sugar over the berries, toss then cover with clingfilm and chill in the fridge for about 15 minutes.
  2. Split the trifle sponges lengthways then spread a little jam over the cut side of each. Arrange over the base of a glass trifle dish, cut side facing down.
  3. Sprinkle the sponges evenly with the sherry then top with the raspberries, stir to coat the sponge then cover and chill.

Custard

  1. Place the cream into a saucepan set over a gentle heat, warm to just below simmering point.
  2. Whisk the egg yolks with the vanilla, sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
  6. Remember the custard continues to thicken while it cools.

To finish

  1. Prepare the bananas – trim the ends, peel and slice on the diagonal.
  2. Gently fold the banana slices into the custard and spoon over the trifle.
  3. Whisk the chilled double cream until soft peaks form, spread over the top.
  4. Scatter the almonds over the top and put the raspberries and bilberries, arranged in the centre of the trifle.
  5. Cover with clingfilm and chill overnight.
Filed Under: Trifle, Unbaked Tagged With: , , , , , ,

Rhubarb and Strawberry Summer Puddings

June 14, 2013 by Leave a Comment

Strawberries and forced rhubarb are a lovely combination, especially so with the summer pudding. If liked you could replace some or all of the sherry with Chase Rhubarb liqueur, available on line.

I generally freeze packs of forced rhubarb for desserts such as this, however, you can use main crop rhubarb, though a little more sugar may be required. I also tend to add a few wild bilberries or cultivated blueberries to add a little colour (about one small punnet).

500 grams forced (pink) rhubarb
250 grams fresh strawberries
1 large blood orange – finely grated zest and juice
100 grams unrefined sugar
50 ml Spanish pale cream sherry
10 large slices of stale thinly sliced white bread – about 2 days old

  1. Line four or five timbales with cling film – ensure there is sufficient to wrap over the tops when finished.

Fruit Layer

  1. Trim the rhubarb, slice into 2.5 cm long pieces.
  2. Wash the berries, remove the calyx, quarter or halve depending on size.
  3. Put the orange juice and 100 grams of sugar into a large saucepan, bring to the boil, add the rhubarb and simmer gently for 4 minutes, add the berries and simmer for 2 more minutes.
  4. Place a colander over a large bowl, pour the fruit into the colander and allow to drain, saving the juice.
  5. Put the fruit into a bowl, cover with clingfilm and allow to cool in the refrigerator.
  6. Stir the sherry into the juice, transfer half of the juice into a saucepan set over a medium heat, reduce slightly until mixture is syrupy, put aside to cool then cover and put into the fridge.
  7. Put remainder into a bowl, cover with clingfilm and chill in the fridge (to be used to dip the bread into).
  8. When the fruit is cool, remove from the refrigerator and assemble the puddings.

To assemble

  1. Cut half the bread into triangles – corner to corner, then using pastry cutters, cut two discs from each of the remaining slices – 1 small for the base, 1 large for the top of each pudding.
  2. Dip the smaller circles for the base into the syrup and put into the timbales; then do the same with the triangles for the sides.
  3. Share the fruit mixture between the timbales, dip the larger circles of bread into the sauce and place on top of the pudding.
  4. Wrap the cling film over the timbales to cover the pudding.
  5. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
  6. Refrigerate for a minimum of two hours; preferably overnight.
  7. Dust with icing sugar and serve with the reduced sauce and Cornish Clotted Cream.
Filed Under: Puddings, Unbaked Tagged With: , , ,

Madeira and Raspberry Trifle

June 14, 2013 by Leave a Comment

I love Madeira cake and wine, especially the dry wine. This is a lovely simple trifle where the cake is spread with high fruit low sugar jam, the wine is drizzled over the cake which is then topped with fresh raspberries. You can use deli custard from the supermarket rather than make your own, but this recipe includes both vanilla and orange (if you don’t want to use a vanilla bean simply replace with pure vanilla extract of vanilla bean paste. I would use about one tablespoon, but I do like the vanilla to shine through in custard.) The cream can be sweetened or unsweetened.

8 oz (225 grams) Madeira cake
3 oz (85 grams) high fruit raspberry conserve
6 fl oz (170 ml) dry Madeira wine
8 oz (225 grams) fresh raspberries
Custard
10 fl oz (285 ml) breakfast milk (or whole milk)
10 fl oz (285 ml) double cream (or single cream)
1 vanilla pod split, seeds removed
1 and 3/4 oz (50 grams) unrefined caster sugar
6 large fresh egg yolks … at room temperature
1 orange – finely pared peel
Optional … 1 tbsp cornflour, sifted
Topping
12 fl oz (340 ml) double cream
Icing sugar, sifted (amount to taste)
2 oz (55 grams) flaked almonds, or 2 oz (55 grams) dark chocolate, grated

  1. Cream is easier to whip when chilled – put a bowl and whisk or beaters into the freezer before starting to make the trifle. Ensure the cream is well chilled.
  2. Slice the Madeira cake and spread each slice with raspberry jam, divide between 6 sundae glasses
  3. Pour the wine over the cake and sprinkle with fresh raspberries, cover the dishes with clingfilm, place onto a tray and chill while preparing the custard and cream.

Custard

  1. Put the milk, vanilla pod and seeds with the orange peel into a medium saucepan over a medium heat, warm until bubbles appear around the edge.
  2. Beat the eggs yolks and sugar (with the cornflour, if using) until pale lemon.
  3. When the milk has just reached boiling point, pour a little into the eggs, while whisking, return to the saucepan and place over a gentle heat, stir with a wooden spoon until the mixture coats the back of the spoon.
  4. Remove the vanilla pod, add the finely chopped orange zest, stir and leave to cool.
  5. Pour over the Madeira cake and raspberries, dividing evenly between the glasses. Smooth out the top, cover with clingfilm so it touches the surface of the custard, allow to cool then chill in the fridge.
  6. When the custard is cold, whisk the double cream until increased in volume (if you like sweetened cream, add icing sugar – amount to taste), spoon over the top of each trifle, cover and refrigerate overnight. Pipe the cream over the trifle, if preferred.
  7. When ready to serve, sprinkle with flaked almonds and/or chocolate
Filed Under: Trifle, Unbaked Tagged With: , , , ,

Unbaked Strawberry Cheesecake

June 13, 2013 by Leave a Comment

This is a lovely recipe for strawberry cheesecake with optional crusts, unbaked biscuits crumb base and a shortbread base flavoured with lemon or lime. I like to serve this dessert with strawberry crisps, recipe at end of post, alternately decorate with slices of fresh ripe strawberries.

Biscuit Crust
170 grams digestive biscuit crumbs
85 grams unsalted butter … melted
Optional – pinch finely grated lemon (or lime) zest
Shortbread Crust
140 grams plain white flour
25 grams cornflour
Pinch fine sea salt
110 grams unsalted butter … softened
55 grams unrefined caster sugar
Pinch finely grated lemon (or lime) zest
Filling
225 grams fresh strawberries … cleaned, calyx removed, halved
75 grams golden caster sugar
2 gelatine leaves softened in cold water
300 grams full fat cream cheese
150 ml double cream … whip to soft peaks
150 ml natural Greek yoghurt (put into muslin lined sieve over a bowl, leave for 15 minutes)
Sauce
460 grams fresh ripe strawberries … cleaned, calyx removed, halved
75 grams golden caster sugar
1/2 lemon (or lime) … juice only
Decoration
Fresh ripe strawberries
Equipment … 20 cm (8 inch) springform cake tin. Remove the springform side, line the base with a 24 cm diameter piece of baking parchment, fit the side

Biscuit Crust

  1. Mix the biscuit crumbs and melted butter (if adding lemon zest, add to the butter while melting), mix the tip into the prepared tin and press evenly over the base. Cover with clingfilm and chill while preparing the filling.
  2. Soften the gelatine leaves in cold water, just before using squeeze out excess water.

Alternate Shortbread Crust

  1. Oven temperature – 150ºC, 300ºF or gas mark 2.
  2. Cream butter and sugar with the lemon zest until pale and fluffy.
  3. Sift the flour and cornflour into the bowl with the creamed mixture, mix well.
  4. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the sides of the tin.
  5. Smooth out using the back of a dessert spoon.
  6. Pierce the base with the tines of a fork then cover with clingfilm, chill in the fridge for 30 minutes.
  7. Place the tin onto the middle shelf of a preheated oven, bake for about 15 to 18 minutes, or until a very light golden colour.
  8. Remove from oven, put onto a cooling rack and leave until completely cool before adding the filling.

Filling

  1. Put the berries with 30 grams of caster sugar and two tablespoons of cold water into a saucepan, cook over a medium-low heat until soft. Purée in a blender then push through a sine sieve into a heatproof bowl. Place over a saucepan of simmering water, when hot add the gelatine and stir to dissolve, remove from the heat and set aside.
  2. Beat the cream cheese with the remaining sugar until smooth, add the strawberry purée, beat until blended.
  3. Fold in the yoghurt and whipped cream until thoroughly combined then transfer to the biscuit base. Cover and chill overnight in the fridge to allow the flavours to develop.

Sauce

  1. Put the prepared berries, sugar and lemon or lime juice into a bowl, toss then cover and leave to ‘macerate’ for 30 minutes.
  2. Purée using a blender, press through a fine sieve then cover and chill until ready to serve.

To serve

  1. Run a round bladed knife around the edge to loosen the cheese from the tin, release the springform side and slide the cheesecake off the baking parchment onto a serving plate.
  2. Decorate with strawberry slices or decorate with strawberry crisps, recipe below. Serve with the sauce.

Strawberry Crisps

125 grams large strawberries

  1. Preheat the oven to 110ºC (230ºF, gas mark 1/4) and line one or two baking trays with silicone paper.
  2. Slice the strawberries very thinly – with a mandolin if possible.
  3. Blot with kitchen paper and then arrange on the prepared tray, or tray – depending on size.
  4. Place in the lower third of a preheated oven for one hour then turn the crisps over and leave to dry out until crisp but not browned, this may take about another hour
  5. Turn off the oven and leave the crisps to cool completely in the oven
Filed Under: Biscuit Crumb Crust, Cheescake, Sauces, Shortbread Crust, Unbaked Tagged With: , , , ,

Chocolate Marquise with Berry Coulis

June 10, 2013 by Leave a Comment

This is a lovely dessert which can be made in advance and stored in the freezer, serve with the berry Coulis using the berries you prefer (or a mixture) and a quenelle of lightly whipped double cream flavoured with Grand Marnier.

I used a mixture – mostly raspberries (200 grams) with with the addition of a few strawberries (60 grams) and bilberries (40 grams) plus Grand Marnier orange liqueur. You can of course use other liqueurs, to taste – for instance Spanish brandy, French Cognac, aged dark rum.

Marquise
455 grams Green and Blacks dark cooks chocolate (72%), chopped
225 grams unsalted butter, at room temperature
8 large fresh egg yolks – room temperature
1 tbsp Grand Marnier orange liqueur
6 large fresh egg whites
Pinch sea salt
50 grams golden caster sugar
Berry Coulis
300 grams fresh berries – raspberries, loganberries, blueberries, strawberries
2 tbsp unrefined icing sugar, sifted
1 tbsp Grand Marnier
1 tbsp fresh orange juice

  1. Separate the eggs while cold, place into separate bowls then cover with clingfilm and leave to come to room temperature.
  2. Lightly brush a 20 cm by 10 cm loaf tin with oil, line with two sheets of clingfilm – one lengthways, one widthways – leave an overhang of 11 cm lengthways and 6 cm widthways, on all sides.

Marquise Method

  1. Melt the chocolate and butter in a large heatproof bowl set over a saucepan containing 3 cm of barely simmering water, stir with a whisk until the chocolate and butter melt and the mixture is smooth.
  2. Remove the bowl from the heat – using an electric mixer set to low speed – add the egg yolks one by one, beating well between each addition; clean down the sides of the bowl after each egg; take care not to over mix.
  3. Put the egg whites into a clean grease free bowl, whisk until frothy, add the cream of tartar, whisk until soft peaks form then gradually add the sugar while whisking until stiff and glossy; but not dry.
  4. Mix one quarter of the whites into the chocolate, fold in remainder one third at a time just until well blended.
  5. Transfer to the prepared tin, smooth out the top with a palette knife or rubber spatula, cover with clingfilm overhang, wrap the tin tightly in foil, freeze overnight.

Raspberry Coulis Method

  1. Put the berries, sugar and orange juice into the bowl of a food processor or blender, process to a purée.
  2. Put the purée through a fine sieve set over a bowl to remove the seeds, taste and add more sugar if required, stir in the Grand Marnier.
  3. Cover with cling film and chill in the fridge until ready to serve.

To serve

  1. Chill dessert plates ready to serve.
  2. When ready to serve, remove the foil and peel back the clingfilm, rub a table knife around the edges to loosen the Marquise and invert onto a serving plate.
  3. Peel off the clingfilm and cut into 1.25 cm thick slices (put a sharp knife in hot water before cutting to warm the blade, dry before cutting), warm the blade between each slice and clean/ dry with kitchen paper towel.
  4. Serve on chilled dessert plates with a quenelle of lightly whipped double cream.
Filed Under: Christmas, Marquise, Mother´s Day, Unbaked Tagged With: , , ,

Traditional Raspberry Trifle

June 10, 2013 by Leave a Comment

This lovely raspberry trifle can be made at any time of the year using either fresh of frozen raspberries. It is best made a day of ahead to give the flavours time to develop. You can, if preferred, make up about half a pint of raspberry jelly (either home made or from crystals), pour over the Swiss roll slices and stir then allow to cool. I do like to top my trifle with just a few pretty berries just before serving and also add some grated chocolate or chocolate curls. If time is short, and children are dining, crumble a Cadbury flake over the top.

230 grams fresh raspberries
1 raspberry Swiss roll, without cream filling
150 ml Madeira or Spanish pale cream sherry
2 small bananas
Custard
300 ml double cream
3 large fresh egg yolks
2 tsp to 1 tbsp Nielsen-Massey vanilla bean paste
1/2 level tbsp cornflour
25 grams golden caster sugar
Topping
300 ml double cream
55 grams almond slivers, lightly toasted
Equipment – 1.75 litre glass trifle dish

Custard

  1. Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool … the custard will continue to thicken while cooling.

Preparation

  1. Place a metal bowl and whisk or beaters into the freezer for the topping.
  2. Cut the Swiss roll into slices approx. one centimetre thick, the number of slices required will depend on the size of your bowl. Arrange them … cut side down … on the base … drizzle the liqueur over the top, cover and chill in the fridge for 30 minutes.
  3. Scatter the raspberries over the sponges, then mix the bananas into the cooled custard … spoon over the berries.
  4. Whip the chilled cream in the chilled bowl until medium soft peaks form, spread over the custard and scatter the almond slivers over the cream.
  5. Cover with clingfilm, chill overnight in the fridge.
Filed Under: Trifle Tagged With: , , ,

Strawberry Trifle

May 7, 2013 by Leave a Comment

This really is a trifle for that special occasion as it is ‘made from scratch’ and involves many steps, a recipe for the strawberry crisps, strawberry jelly and Pavesini biscuits is at the end the post.  Alternately, you could simply purchase a sponge cake, Swiss Roll or Lady Fingers, a pack of strawberry jelly crystals and custard from the deli – the recipe then is easy and quick.

Strawberry Sponge Roll (or Lady Fingers/Pavesini biscuits)
Strawberry jelly (recipe at end of post)
Trifle Custard
1 tbsp vanilla bean paste or natural vanilla extract
570 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)
Cream Topping
600 ml double cream – chilled
1 vanilla pod, split and seeds removed (or vanilla bean paste or vanilla extract)
2 tbsp unrefined icing sugar, sifted
Decoration
55 grams dark and milk chocolate curls
Strawberry crisps

Cream is easier to whip when chilled – place the bowl and whisk or beaters into the freezer for one hour before use, ensure the cream is well chilled.

Vanilla Custard

  1. Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
  6. Remember the custard continues to thicken while it cools.

Cream Topping

  1. Put the cream and vanilla seeds into a bowl and whip until thickened, sift in the icing sugar and continue whisking until it forms soft peaks.
  2. Cover with clingfilm and chill.

To assemble

  1. To finish the trifle, lay the sponge, 2.5cm thick slices, over the bottom of the dish.
  2. Drizzle over the jelly then chill until set.
  3. When set, pour in the cooled egg custard, cover with cling film (it must touch the custard to stop a skin forming), return to the fridge for an hour.
  4. Remove the cling film and make the cream topping, spread over the top, refrigerate until ready to serve, decorate with chocolate curls and strawberry crisps. (I like crushed original Cadbury´s flake).

Strawberry Crisps

115 grams large fresh strawberries

  1. Preheat the oven to 110ºC, 230ºF.
  2. Line a baking tray with silicone paper
  3. Slice the strawberries very thinly using a mandolin if possible.
  4. Blot with kitchen paper and then arrange on the tray.
  5. Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp, but not browned, this may take about another hour.
  6. Turn off the oven and leave the crisps to cool completely in the oven.

Strawberry Jelly

540 ml cold water
200 grams unrefined caster sugar
2 tbsp strawberry liqueur
460 grams fresh strawberries, rinse then remove the calyx
10 grams powdered gelatine
2 tbsp cold water

  1. Make a simple syrup by placing the sugar and water into a saucepan, bring to the boil then continue boiling for 5 minutes, leave to cool.
  2. Finely chop the berries, put into a large basin, pour over the sugar syrup, cover with a clean cloth and leave to infuse for half an hour.
  3. When cool, press through a fine sieve to remove the pulp and seeds, add the liqueur at this stage, discard the residue remaining in the sieve.
  4. Place the two tablespoons of cold water into a dish, sprinkle the powdered gelatine over the water then leave for 5 minutes without stirring.
  5. Warm one cup of the strawberry sugar syrup, add the gelatine and water, simmer very gently over a low heat until the gelatine has dissolved (do not allow it to boil), stir into the remainder of the syrup, pour into a mould or glass trifle dish and leave to set in the fridge. If using in a trifle, pour over the sponges and allow to set.

Pavesini Biscuits

150 grams plain white flour
30 grams cornflour
13 grams unrefined caster sugar
3 medium eggs – 160 grams of eggs, with shells (medium eggs are 53 to 63 grams each)
1 tsp pure vanilla extract or vanilla bean paste
Dusting – 20 grams sifted icing sugar

  1. Preheat oven to 180ºC, 355ºF or gas mark 4; line two baking trays with baking parchment
  2. Whisk the eggs and caster sugar until light and creamy, the mixture should leave a trail when the whisk is lifted out.
  3. Sift the flour and cornflour into the bowl, add the vanilla extract, then fold in using a metal spoon with sharp edges.
  4. Transfer the dough to an icing bag with a narrow plain nozzle.
  5. Pipe onto a baking tray lined with parchment, the Pavesini should be rather narrow and quite long.
  6. Chill for ten minutes then dust with sifted icing sugar.
  7. Bake for 5 minutes, reduce temperature to 150ºC (300ºF, gas mark 2) and cook until they begin to colour.
  8. Carefully transfer to a wire rack and allow to cool.
Filed Under: Baking, Christmas, Hob, Jelly, Trifle Tagged With: , , ,

Molten Chocolate Puddings

May 3, 2013 by Leave a Comment

I love this type of pudding, not only because of the luscious centre … the real reason if they take such a short time to make and bake.

Prepare 4 x 175 ml individual pudding basins or ramekins.

100 grams dark chocolate, 70% cocoa solids – evenly chopped
OR
50 grams dark chocolate and 50 grams flavoured chocolate – evenly chopped
OR
50 grams dark chocolate and 50 grams milk chocolate – evenly chopped
PLUS
100 grams unsalted butter, diced
1 tbsp Cognac or other liqueur i.e. Grand Marnier with Lindt Orange Excellence
55 grams unrefined caster sugar
2 large fresh eggs plus 2 yolks
1/2 vanilla pod – scrape out seeds (or 1 and 1/2 tsp vanilla bean paste or extract
30 grams plain white flour – sifted
To serve – chilled single cream or Cornish clotted cream

  1. Preheat oven to 200ºC, 392ºF, gas mark 6.
  2. Put the chocolate, butter and liqueur in a bowl set over a pan containing 3 cm of barely simmering water, ensuring the bowl does not come in contact with the water, allow the chocolate and butter to melt very slowly, stirring occasionally. When melted take off the hob, stir until smooth.
  3. Meanwhile, put the sugar, whole eggs, egg yolks and vanilla seeds into a large baking bowl, whisk until the mixture doubles in volume. When the whisk is removed, it should leave a ribbon like trail in the creamed mixture.
  4. Pour in the chocolate, sift in the flour.
  5. Fold these ingredients into the creamed mixture, using a large metal spoon. Take your time, cut and fold as you would a delicate sponge cake.
  6. Divide the batter between the individual basins, place into the preheated oven and bake for 12 minutes – the puddings should be quite firm to the touch.
  7. Remove from the oven, place onto a wire rack and leave only to give you time to remove the cream from the fridge.
  8. Serve while hot with chilled single cream or Cornish clotted cream; alternately – push a spoon into the centre and drop in a scoop of rich French vanilla ice cream.
Filed Under: Baking, Mother´s Day, Puddings, Valentine´s Day Tagged With: ,

Baked Cheesecake with Raspberries

May 1, 2013 by Leave a Comment

This is a lovely simple baked cheesecake recipe which can easily be changed to suit your personal tastes. While my favourite version is made with wild bilberries, it tastes really good when these berries are used along with fresh raspberries. I like just a subtle hint of citrus in cheesecakes which include berries, in this case either lemon or lime which go extremely well with bilberries or blueberries.

Occasionally I have made this adding around 200 to 250 grams of raspberries to the filling which makes it really fruity, then adding another level of fruitiness by making a fresh bilberry or strawberry compote. I prefer a cheesecake that doesn’t have a thick base, if you do then I suggest you increase the quantities a little, probably by one third to one half.

Crust
125 grams digestive biscuits (I use Spelt digestive biscuits, home made)
55 grams unsalted butter – melted
Filling
600 grams cream cheese
2 tbsp plain flour
175 grams golden caster sugar
1 tsp finely grated lemon or lime zest
2 large fresh eggs plus 1 yolk
140 ml crème fraîche
150 grams fresh raspberries
Optional – 1 tsp natural vanilla extract
Decoration
100 grams fresh raspberries
70 grams fresh blueberries or bilberries
2 tsp fresh lemon or lime juice
Unrefined icing sugar – sifted

  1. Preheat the oven to 175ºC, (350ºF, gas mark 4).

Biscuit Crust

  1. Crush the biscuits either in a strong plastic bag using a rolling pin or in a food processor.
  2. Melt the butter with the lemon zest, add to the biscuit crumbs and mix well.
  3. Press into the base of a 20 cm springform cake tin, bake for 5 minutes then transfer to a wire rack and allow to cool.

Filling

  1. Mix the cream cheese until smooth then sift in the flour, add the caster sugar, lemon or lime zest and vanilla extract (if using) along with the beaten eggs and crème fraîche.
  2. Beat until all the ingredients are well blended, the mixture light and fluffy.
  3. Fold in the raspberries, pour over the cooled biscuit crust ensuring the filling evenly covers the base.
  4. Bake for approx. 40 minutes … the filling should have a slight wobble in the centre.
  5. Transfer the tin to a wire rack and allow to cool.

Berry Compote

  1. Put 35 grams each of the raspberries and blueberries to one side.
  2. Place remaining berries into a small heavy based saucepan, add one tablespoon of icing sugar (or amount according to taste) and the fresh lemon or lime juice … warm while stirring until the sugar dissolves and the blueberries burst releasing their juices.
  3. Push through a sieve, transfer to a clean bowl, cover and chill in the fridge until ready to serve (I chill all cheesecakes overnight in the fridge, covered in clingfilm).
  4. Decorate each piece of cheesecake with a few berries, serve with the berry sauce.
Filed Under: Baking, Cheescake Tagged With: , , , , ,

Black Cherry Sauce

April 20, 2013 by Leave a Comment

This is a lovely sauce to serve with cheesecake, ice cream (especially vanilla) or rice pudding. If using fresh black cherries, remember to remove the pits before making the sauce.

450 grams frozen pitted black cherries (or tart cherries, if preferred)
100 grams unrefined caster sugar
120 ml cold water
1 tbsp cornflour – sifted
1 tbsp fresh lemon or lime juice

  1. Put the pitted cherries, sugar and water into a medium sized saucepan, bring to a boil over medium-low heat, while stirring until the sugar dissolves – simmer gently for about 5 minutes.
  2. Mix the cornflour and lemon juice then whisk into the cherry sauce.
  3. Warm until the mixture thickens, stirring constantly, then remove from the hob and taste – add a little more sugar or lemon juice, if required.
  4. Allow the sauce to cool to room temperature, cover and chill if not using immediately.
Filed Under: Hob, Sauces Tagged With: ,
«Older Posts