Make the most of all the lovely summer fruits that are in abundance right now and create a glorious summer fruits baked cheesecake with a bit of help from Mary’s easy-to-follow step-by-step video.
INGREDIENTS:
For the base
100g (4oz) plain chocolate digestive biscuits
50g (2oz) butter
For the cheesecake
700g (1½ lb) full fat soft cheese
100g (4oz) caster sugar
1 teaspoon vanilla extract
1 large egg
150ml softly whipped double cream
For the topping
150ml (5floz) sour cream
250g (9oz) mixed soft berries
METHOD:
1. Preheat the oven to 140°C / 325°f / Gas 3. Lightly grease a 20cm (8in) push pan.
2. Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium-sized pan. Remove the pan from the heat and stir in the biscuit crumbs. Press into the prepared tin and leave to set.
3. To make the cheesecake filling, measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla extract and then the egg. Fold in the double cream.
4. Spoon the cheese mixture onto the biscuit crust, leveling the top.
5. Bake in the pre-heated oven for about 60 minutes or until the cheesecake becomes puffy around the edges but is still very soft in the centre. Remove from the oven to cool.
6. When cool, remove from the oven and place in the fridge and chill well. To serve, loosen the cheesecake from the sides of the tin using a small palette knife then spread the sour cream over the top and decorate with the mixed soft berries.
Save the recipe here - www.lakeland.co.uk/inspiration/recipe/mary-berrys-american-baked-cheesecake/