Keen baker Jen Morris, of Rowney Green, makes a fruity treat.
This cheesecake is so easy I’m not sure it counts as baking, but if you need a dessert for a crowd that showcases our beautiful British raspberries, it will do nicely.
The biscuit base is made of a 50/50 digestive and amaretti mix. The flavour is deliciously almond-y and works well with the fresh raspberries and the sharp lemon in the topping. If you don’t like almonds, use a full digestive base. For the cheese, I use a mix of ricotta and mascarpone, but normal cream cheese works fine.
The quantities below make a large cheesecake; you can easily slice it into twelve. If this is too large, simply halve the quantities and use a smaller tin.
Ingredients for the base:
200g melted butter
200g crushed amaretti biscuits
200g crushed digestive biscuits
Ingredients for the topping:
600g full fat cream cheese
2 tins condensed milk
Juice of 2 lemons
Fresh British raspberries, to decorate
Method:
1) Line the base of a 23cm springform tin with non-stick baking parchment.
2) Crush and combine the two types of biscuit, then add the melted butter and stir together.
3) Tip the mixture into the tin, even the surface and press down so that it compacts into a firm base. I use the back of a large spoon, but I have seen people use the base of a pint glass!
4) Refrigerate the base.
5) Put the cream cheese and condensed milk into a bowl and whisk together by hand. Add the lemon juice and continue to whisk by hand, and you will feel the mixture thicken as it combines.
6) Pour the cheesecake topping on to the base and put back in the fridge, for a few hours or overnight if possible.
7) When the cheesecake is set, spring the tin open and slide the cheesecake on to a plate or stand. Decorate the top with the raspberries.