Summer fish stew with rouille
Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two
Berry shortbread cheesecake slice
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 8
Skip to ingredients
- 200g pack shortbread biscuit
- 50g buttermelted
For the cheesecake
- 2 x 300g tubs soft cheese
- 1 x 200g tub crème fraîche
- 1 tsp vanilla extract
- 175g golden caster sugar
- 2 tbsp plain flour
- 2 eggs
For the topping
- 5 tbsp seedless raspberry jam
- 300g mixed summer berriessuch as raspberries, redcurrants, cherries and blueberries
Nutrition: per serving
- kcal610
- fat42g
- saturates26g
- carbs53g
- sugars39g
- fibre1g
- protein9g
- salt1.09glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.
step 2
Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.
step 3
To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.
