Serves 8
200g digestive biscuits
75g butter, melted
250g strawberries (or frozen
berries of your choosing)
100g caster sugar
450g soft cheese
150ml soured cream
1 tsp vanilla extract1 Preheat the oven to 160C/140C/
Gas 2. In a food processor, whizz
the biscuits to crumbs, add the
melted butter and whizz again.Baked berry
cheesecake
A buttery biscuit base and
creamy filling make for
a portable picnic pudding2 Line a 25cm tin with parchment. Fill
the base with the crumbs and press
into an even layer. Chill in the fridge.
3 Rinse out the processor and add the
strawberries, whizz to a purée. Add
the purée into a saucepan along with
30g of the sugar. Heat and stir until
the sugar has dissolved, then allow
it to boil for 5 mins or until it has
reduced a little and become thicker.
4 In a bowl, add the soft cheese, stir
to loosen, add the soured cream,
the rest of the sugar and the vanilla
extract. Stir until combined.
5 Pour over the biscuit layer, then
pour on the strawberry purée,
marble with the tip of a knife.
6 Bake for 50 mins, turn the oven off
and allow the cheesecake to cool in
the oven (to help stop it cracking).
Chill for at least 2 hrs or overnight
before cutting into squares to serve.Serves 8
200g digestive biscuits
75g butter, melted
250g strawberries (or frozen
berries of your choosing)
100g caster sugar
450g soft cheese
150ml soured cream
1 tsp vanilla extract
1 Preheat the oven to 160C/140C/
Gas 2. In a food processor, whizz
the biscuits to crumbs, add the
melted butter and whizz again.
Baked berry
cheesecake
A buttery biscuit base and
creamy filling make for
a portable picnic pudding
2 Line a 25cm tin with parchment. Fill
the base with the crumbs and press
into an even layer. Chill in the fridge.
3 Rinse out the processor and add the
strawberries, whizz to a purée. Add
the purée into a saucepan along with
30g of the sugar. Heat and stir until
the sugar has dissolved, then allow
it to boil for 5 mins or until it has
reduced a little and become thicker.
4 In a bowl, add the soft cheese, stir
to loosen, add the soured cream,
the rest of the sugar and the vanilla
extract. Stir until combined.
5 Pour over the biscuit layer, then
pour on the strawberry purée,
marble with the tip of a knife.
6 Bake for 50 mins, turn the oven off
and allow the cheesecake to cool in
the oven (to help stop it cracking).
Chill for at least 2 hrs or overnight
before cutting into squares to serve.