2019-09-01_Food_Heaven

Recipe by BerryWorld.com

Recipe by BerryWorld.com

FRUITY BAKING

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 13

Ombre

raspberry

mousse cheesecake

SERVES 10-

300g (10½oz) Oreo biscuits
100g (3½oz) butter, melted
300g (10½oz) BerryWorld raspberries
150g (5½oz) icing sugar
gelatine or vege-gel sachet,
enough to set 600ml (1pt) liquid
400g (14oz) cream cheese
400ml (14fl oz) double cream
extra raspberries, whipped cream
and decorations to serve

1 Line the bottom of a 23cm (9in)
springform cake tin with greaseproof
paper. Put the biscuits into a food
processor and whizz into crumbs. Pour in
the melted butter and whizz again, then
tip into the cake tin. Use the bottom of a
glass or back of a spoon to press down
evenly, then refrigerate to set.
2 Put the raspberries into a pan with half
of the icing sugar and heat. Stir and mash
the berries until they break down, then
leave to bubble for 2-3 minutes until the
mixture is very juicy. Allow to cool for a
few minutes, then sieve into a bowl; use a
flexible spatula or wide spoon to push as
much of the fruit purée as possible
through the sieve, leaving only the seeds.
3 Follow the pack instructions to make
up enough gelatine to set 6 0 0 ml (1pt)

'Irrezestible'

blackberry

cheesecake

SERVES 8

350g (12oz) plain flour
1 tsp salt
1 tsp baking powder
175g (6oz) butter or margarine
200g (7oz) demerara sugar
finely grated zest of 1 large lemon
2 free-range eggs
200ml (7fl oz) milk
350g (12oz) BerryWorld blackberries

liquid. Add half of this to the raspberry

purée, mix well and set aside to cool.

4 With an electric whisk, beat the

cream cheese in a mixing bowl. Add the

cream and remaining icing sugar, then

whip until it’s very thick and holds its

shape. Add the remaining gelatine and

beat again until fully incorporated.

5 To make the ombre layers, divide the

cheesecake filling into 3 bowls. Add

2 tbsp raspberry to the first bowl, 6 tbsp

to the second bowl and the remainder to

1 Sieve the flour, salt and baking

powder into a large bowl. Rub in the fat

until it resembles breadcrumbs, then

add 110g (4oz) sugar. Beat together the

egg, milk and lemon zest (save a little for

the topping), then stir into the dry

mixture until you have a thick batter.

2 Rinse and dry the blackberries on a

paper towel, then halve any very large

ones. Preheat the oven to 180°C/

Gas Mark 4.

3 Pour a good half of the mixture into a

lined and greased 15-17.5cm (6in)

loose - bot tomed tin. Sprinkle on half of

the blackberries, followed by the rest of

the third. Whisk each bowl to combine.

6 Spoon the palest mixture over the base

and spread to the edges. Spoon the next

palest filling over the top and spread to the

edges, finishing with the darkest. Return

to the fridge for 3-4 hours until set.

7 To serve, carefully remove the cake tin

and use a palette knife to separate the

greaseproof paper from the base and to

smooth the sides. Slide onto a serving

plate and top with raspberries, whipped

cream and decorations.

the batter and some more blackberries

and sugar.

4 Bake for about 1 hour until firm and

golden. Sprinkle with the remaining

fruit, lemon zest and sugar, then leave

to cool in the tin before removing.