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Baked Cheesecake with Raspberries

May 1, 2013 by Leave a Comment

This is a lovely simple baked cheesecake recipe which can easily be changed to suit your personal tastes. While my favourite version is made with wild bilberries, it tastes really good when these berries are used along with fresh raspberries. I like just a subtle hint of citrus in cheesecakes which include berries, in this case either lemon or lime which go extremely well with bilberries or blueberries.

Occasionally I have made this adding around 200 to 250 grams of raspberries to the filling which makes it really fruity, then adding another level of fruitiness by making a fresh bilberry or strawberry compote. I prefer a cheesecake that doesn’t have a thick base, if you do then I suggest you increase the quantities a little, probably by one third to one half.

Crust
125 grams digestive biscuits (I use Spelt digestive biscuits, home made)
55 grams unsalted butter – melted
Filling
600 grams cream cheese
2 tbsp plain flour
175 grams golden caster sugar
1 tsp finely grated lemon or lime zest
2 large fresh eggs plus 1 yolk
140 ml crème fraîche
150 grams fresh raspberries
Optional – 1 tsp natural vanilla extract
Decoration
100 grams fresh raspberries
70 grams fresh blueberries or bilberries
2 tsp fresh lemon or lime juice
Unrefined icing sugar – sifted

  1. Preheat the oven to 175ºC, (350ºF, gas mark 4).

Biscuit Crust

  1. Crush the biscuits either in a strong plastic bag using a rolling pin or in a food processor.
  2. Melt the butter with the lemon zest, add to the biscuit crumbs and mix well.
  3. Press into the base of a 20 cm springform cake tin, bake for 5 minutes then transfer to a wire rack and allow to cool.

Filling

  1. Mix the cream cheese until smooth then sift in the flour, add the caster sugar, lemon or lime zest and vanilla extract (if using) along with the beaten eggs and crème fraîche.
  2. Beat until all the ingredients are well blended, the mixture light and fluffy.
  3. Fold in the raspberries, pour over the cooled biscuit crust ensuring the filling evenly covers the base.
  4. Bake for approx. 40 minutes … the filling should have a slight wobble in the centre.
  5. Transfer the tin to a wire rack and allow to cool.

Berry Compote

  1. Put 35 grams each of the raspberries and blueberries to one side.
  2. Place remaining berries into a small heavy based saucepan, add one tablespoon of icing sugar (or amount according to taste) and the fresh lemon or lime juice … warm while stirring until the sugar dissolves and the blueberries burst releasing their juices.
  3. Push through a sieve, transfer to a clean bowl, cover and chill in the fridge until ready to serve (I chill all cheesecakes overnight in the fridge, covered in clingfilm).
  4. Decorate each piece of cheesecake with a few berries, serve with the berry sauce.
Filed Under: Baking, Cheescake Tagged With: , , , , ,

Philadelphia Cheesecake with Lemon Shortbread Crust

March 20, 2013 by Leave a Comment

A delicious cheesecake with a lemon shortbread crust and an easy filling, served with a fresh mixed berry purée.

Lemon Shortbread Crust
120 grams plain white flour
30 grams cornflour
Pinch fine sea salt
100 grams softened butter
50 grams unrefined caster sugar
1 tsp finely grated lemon zest
Filling
450 grams Philadelphia light
100 ml crème fraîche
150 grams unrefined caster sugar
1 lemon – finely grated zest and juice
1 sachet gelatine – 3 tbsp water
100 ml double cream, lightly whipped
To serve
250 grams puréed fresh berries – strawberries, bilberries, raspberries (any/all)
Unrefined icing sugar, amount to taste

Method – Shortbread

  1. Preheat oven – temperature – 150ºC, 300ºF or gas mark 2 and brush a 20 cm spring form cake tin with melted butter.
  2. Using a pestle and mortar, pound the sugar and lemon zest until the sugar is infused with lemon.
  3. Cream butter and lemon sugar until pale and creamy.
  4. Sift the flour and cornflour into the bowl with the creamed mixture, mix well.
  5. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base then gently smooth out using the back of a dessert spoon.
  6. Pierce the base with the tines of a fork, cover with clingfilm, chill in the fridge for 30 minutes.
  7. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  8. Remove from oven, put onto a cooling rack and leave until completely cool before filling.

Berry Purée

  1. Put all the fruit into a blender, process until smooth – press through a fine sieve to remove the seeds, sift in a little icing sugar (optional), stir until combined then cover the bowl with clingfilm, chill in the fridge until ready to serve.

Filling

  1. Put the cream cheese and crème fraîche into a large bowl, mix until smooth.
  2. Add the sugar, lemon zest and juice; mix until well blended.
  3. Dissolve the gelatine with the water in a bowl set over a saucepan of hot water, while stirring add to the mixture then fold in the lightly whipped double cream.
  4. Scrape into the baking tin, spreading evenly over the base, cover the tin with clingfilm and chill until set.
  5. Serve with the berry purée.
Filed Under: Cheescake, Shortbread Crust Tagged With: , , , , , ,

Berry Bakewell Cake

October 16, 2012 by 1 Comment

Try making this cake with different berries, I love wild bilberries with the addition of just a little Tyrolean Blueberry Liquor rather than the vanilla extract. A wonderful combination is raspberries with a hint of Chambord made with black raspberries, black currants, vanilla and cognac.

This cake is also really good when made with tinned black cherries in Kirsch, drained then pitted and halved.

150 grams unsalted butter – softened at room temperature
150 grams unrefined golden caster sugar
2 large fresh eggs plus 1 egg yolk – beaten
150 grams self raising flour
Pinch fine sea salt
140 grams ground almonds
1 tsp natural bean paste or pure vanilla extract
260 grams blueberries, raspberries, blackberries or loganberries
2 rounded tbsp almond slivers
To finish – unrefined icing sugar, sifted
To serve – lightly whipped chilled double cream or English clotted cream

  1. Brush the bake of a deep 20 cm spring form cake tin with melted butter, place a 24 cm diameter circle of greaseproof paper over the top and fit the sides, brush the sides and paper with melted butter.
  2. Place an oven shelf in the centre of the oven.
  3. Preheat oven to 180ºC, 355ºF, gas mark 4.
  4. Cream the butter and sugar until pale and fluffy, add the vanilla and eggs – one tablespoon at a time – beating well between each addition.
  5. Sift in the flour and salt, add the ground almonds and mix until blended.
  6. Transfer half of the batter to the prepared cake tin, spread out evenly.
  7. Scatter your chosen berries evenly over the surface then cover with the remaining batter.
  8. Bake for 30 minutes the top with the almond slivers, return to the oven for another 20 minutes or until the cake is a light golden colour.
  9. Place the tin onto a wire rack and allow to cool.
  10. Remove the spring form sides and slide the cake onto a serving plate.
  11. Optional – lightly dust with sifted icing sugar, serve with lightly whipped double cream.
Filed Under: Baking, Cakes Tagged With: , , ,

Philadelphia Original Cheesecake with Shortbread Crust

June 10, 2012 by Leave a Comment

While the recipe was originally made with a shortbread crust, you can use your own crust if preferred or try a biscuit base using both digestives and shortbreads along with almond or hazelnuts with an optional ingredient of vanilla bean paste.

Shortbread Base
150 grams plain white flour
30 grams cornflour
120 grams softened butter
60 grams unrefined caster sugar
Filling
250 grams Philadelphia original
60 ml fresh lemon juice, strained
40 ml fresh orange juice, strained
25 ml fresh lime juice, strained
1 tin (397 grams) condensed milk
1 medium sized orange – finely grated zest
To serve
100 grams fresh raspberries
80 grams fresh ripe strawberries
50 grams fresh blueberries or bilberries
1/2 fresh lime (or lemon)
25 grams unrefined icing sugar, sifted

Shortbread Crust

  1. 19 cm diameter springform cake tin – place a 23 cm round piece of baking parchment over the spring form base, fit the sides.
  2. Preheat oven – 150ºC, 300ºF, gas mark 2.
  3. Cream butter and sugar until pale and creamy.
  4. Sift the flour and cornflour over the creamed mixture, mix well.
  5. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the side.
  6. Smooth out using the back of a dessert spoon, pierce the base with the tines of a fork.
  7. Cover with clingfilm, chill in the fridge for 30 minutes.
  8. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  9. Transfer the tin to a cooling rack and leave until completely cool before filling.

Filling

  1. Put the Philadelphia and condensed milk into a large bowl, whisk until smooth and blended then stir in the citrus juice and zest.
  2. Transfer to the base, cover with clingfilm, chill for approx. three hours minimum, or preferably overnight.
  3. Put half of all the berries into a blender with a squeeze of fresh lime juice and the icing sugar, process to a purée.
  4. Press through a fine sieve using the back of a small ladle to remove any pips; transfer to a bowl, cover with clingfilm and chill until ready to serve.
  5. Chill remaining berries.
  6. When ready to serve, remove the springform side, slide the cheesecake off the baking parchment onto a dessert plate.
  7. Serve with the fruit purée and fresh berries.
Filed Under: Cheescake, Christmas, Easter, Mother´s Day, Shortbread Crust, Unbaked Tagged With: , , , , , ,

Raspberry Flummery with Glayva

May 21, 2012 by Leave a Comment

As Flummery is a traditional Scottish dessert, we decided to include my favourite whisky liqueur; a simply but lovely dessert that I always enjoy.

115 grams medium oatmeal
285 ml fresh double cream
2 tbsp organic orange flower honey
1 tbsp Glayva whisky liqueur
225 grams fresh Scottish raspberries

  1. Spread the oatmeal evenly over an ungreased baking tin, toast in a hot oven for 3 minutes or until light golden brown.
  2. Remove from the oven as soon as the colour starts to turn.
  3. Allow to cool then transfer to a large bowl.
  4. Lightly whisk the cream, add with the honey and liqueur, mix well, cover and chill in the refrigerator for 1 hour.
    Spoon into wine glasses, scatter the oatmeal over the top, serve with the raspberries.
Filed Under: Flummery Tagged With: , ,

Mango and Raspberry Fruit Salad with Frozen Passion Fruit Cream

May 19, 2012 by Leave a Comment

In Spain we have a lovely ice cream called Helado de Nata – just frozen cream really, simple and fabulous, in my opinion some of the best desserts are those that time little time and effort. The frozen passion fruit cream is just as good in its own way; the dessert is simple to make and two of the components, i.e. the passion fruit cream and syrup can be made in advance. Store the cream in the freezer and the syrup in a sterilised container in the fridge; prepare the fruit when ready to serve.

Frozen Cream
4 large eggs, yolks
150 grams unrefined caster sugar
80 ml passion fruit juice
1 tbsp fresh lemon juice
250 ml whipping cream – whisk to soft peak stage
2 passion fruit – cut in half, remove pulp
Syrup
160 grams unrefined caster sugar
1 lemon – remove rind using a zester (long thin strips, reserve zest for decoration)
120 ml cold water
1 handful mint leaves, bruised
50 ml Limoncillo
Fruit
2 Mangoes – cut into cubes
150 grams fresh raspberries

Frozen Cream – whisk egg yolks until pale and fluffy. Combine sugar and passion fruit juice in a small saucepan and stir over medium-high heat until sugar dissolves. Simmer for 2-3 minutes or until syrupy then add to the egg yolks in a thin steam, whisking continuously until mixture cools completely. Fold in the cream and passion fruit pulp, transfer to a container and freeze for 6 hours or overnight until firm or process in an ice cream maker following manufacturer´s instructions.

Syrup – combine sugar, lemon zest and water in a small saucepan and stir over medium heat until sugar dissolves, bring to the boil, simmer for 3 minutes. Remove from heat, add the mint and Limoncillo, allow to stand until cool then strain, reserving lemon zest and syrup. Allow to cool then cover and chill until cold.

To serve – combine the fruit and reserved zest, drizzle syrup over the fruit and toss gently. Serve with scoops of frozen cream.

Filed Under: Desserts Tagged With: , ,

Clotted Cream and Berry Dessert

May 17, 2012 by Leave a Comment

A lovely simple dessert for those unexpected guests, no cooking required unless you make the custard yourself, easier to buy ready made from the deli counter. If you would prefer a little texture, try crumbling some shortbread, add a little to each glass before spooning in the berries.

150 grams fresh raspberries
150 grams fresh strawberries – hulled and halved or quartered depending on size
100 grams wild bilberries or cultivated blueberries
2 tbsp unrefined icing sugar, sifted
1 tbsp fresh lime juice
230 grams Cornish Clotted Cream (reserve 4 tablespoons)
200 ml egg custard, chilled

  1. Place the raspberries, strawberries and blueberries in a large bowl, add the icing sugar and lime juice, toss to coat then chill in the fridge for 30 minutes.
  2. Lightly mash the fruits using a fork.
  3. Put the clotted cream into a bowl with the custard, gently mix.
  4. Divide the berries into four portions, custard into three
    1. divide a quarter of the berries between the four stemmed or cocktail glasses
    2. top with one portion of the cream custard, divided equally between the glasses
  5. Repeat italicised steps 4.1 and 4.2 twice more then top with remaining berries
  6. Top each with one tablespoon of the reserved clotted cream
  7. Cover and chill for 30 minutes in the fridge, remove from the fridge just before you are ready to serve.
Filed Under: Desserts Tagged With: , , , ,

Pannacotta with Raspberry Purée and Cape Gooseberries

May 2, 2012 by Leave a Comment

Summer is nearly upon us – what a quaint expression – so it is time to bring out recipes more suited to warm weather, though we have had little warm weather here in Nerja; even worse in Britain.

What a wonderful dessert – Pannacotta that is – especially so when combined with a wonderful fruit purée; for me the combination of raspberry purée and cape gooseberries is perfect, though other fruit combinations would work equally as well.

Pannacotta
2 gelatine leaves
Cold water
250 ml double cream
125 ml whole milk
50 grams unrefined caster sugar
1 vanilla pod – split lengthways, scrape out seeds
Raspberry Purée
300 grams fresh raspberries
80 grams unrefined caster sugar
50 ml Lejay-Lagoute Framboise (Raspberry) Liqueur
To serve
8 Cape gooseberries dipped in melted dark chocolate – see Note 1

4 x 100 ml Dariole moulds

Pannacotta

  • Soak the gelatine leaves in the cold water for five minutes, or unto soft.
  • Pour the double and cream milk into a saucepan, add the sugar, vanilla pod and seeds.
  • Warm, while stirring constantly until the sugar dissolves and the liquid reaches 80ºC (180ºF) – use a sugar thermometer to check the temperature.
  • Strain through a sieve into a jug, remove the vanilla pod and discard.
  • Remove the gelatine from the water, squeeze out any excess water.
  • Whisk into the milk and cream until completely dissolved.
  • Divide the mixture evenly between the moulds.
  • Cover the moulds with clingfilm, chill for 2 hours in the refrigerator, or until set.

Raspberry Purée

  • Put the raspberries and sugar into a heavy based saucepan.
  • Warm for 15 minutes or until the mixture syrupy and the fruit is softened.
  • Pass through a sieve into a bowl (using a small ladle to press out all the juice)
  • Discard sieve contents.
  • Stir the liqueur into the purée, put to one side to cool.

To serve

  • Remove the clingfilm from the top of the moulds, invert the Pannacotta onto individual dessert plates.
  • Decorate with the berry compote and serve with the ice cream of your choice.
  • Garnish with cape gooseberries dipped in melted chocolate.

Note 1 – Decorative Cape Gooseberries 

For this you need the berries to be still in their ‘lanterns’, peel back the lanterns, making them into a star shape. Carefully dip the berry into melted chocolate and place on greaseproof paper to set. Use beside sweet desserts, ice cream, flavoured cream, Pannacotta, scones with Cape Gooseberry Jam or a cheese board.

Fresh Cape Gooseberries – still in their lanterns
1 bar of chocolate (white, milk or dark/plain)
1 tray lined with greaseproof paper or baking parchment

  • Put the chocolate into a bowl over a pan of hot water, allow to melt (or use the microwave).
  • The bowl base should not touch the water.
  • Remove from the heat, stir until smooth.
  • Gently roll back the lantern and dip the bottom half of the cape gooseberry into the chocolate.
  • Place onto a tray lined with greaseproof paper and allow the chocolate to set at room temperature.
  • Chill before serving.
Filed Under: Christmas, Desserts, Mother´s Day, Pannacotta, Valentine´s Day Tagged With: , , , ,

Raspberry and Bilberry Bakewell Pudding

April 24, 2012 by Leave a Comment

This is a delightful take of the traditional Bakewell Pudding (or tart), much loved by many Brits, with the addition of fresh fruit, i.e. bilberries and raspberries instead of jam. Fabulous served warm with custard or cream, at room temperature on its own.

175 grams unsalted butter, softened at room temperature
175 grams golden caster sugar
1.5 tsp finely grated lime zest
3 large fresh eggs
175 grams self raising flour
1 tsp baking powder
1/4 tsp fine sea salt
175 grams ground almonds
115 grams fresh bilberries
115 grams fresh raspberries
3 tbsp flaked almonds
To serve
Unrefined icing sugar, sifted
1 tub double cream, whipped to soft peaks

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Place a 26 cm circle of baking parchment over the lightly buttered base of a 23 cm spring form cake tin, fit the side, butter the sides and paper.
  3. Put the bilberries and raspberries into separate bowls, sift a couple of tablespoons of the flour over each, toss to coat, put to one side.
  4. Cream the butter, sugar and zest until pale and fluffy, add the eggs – one at a time – beating well between each addition.
  5. Sift remaining flour, baking powder and salt into a bowl, add the almonds, stir until incorporated.
  6. Add to the batter and mix until well blended – divide mixture into two portions.
  7. Mix the bilberries into one, raspberries into the second.
  8. Spoon randomly around the tin, smooth out the top and scatter the flakes almond over the surface.
  9. Bake in the centre of a preheated oven for 30 minutes, remove and scatter the almonds over the top, return to the oven for another 15 to 20 minutes – the cake should be well risen and a light golden colour.
  10. Transfer the tin to a wire rack and allow to cool for 5 minutes.
  11. Serve while warm lightly dusted with sifted icing sugar, whipped double cream or French vanilla ice cream, my preference – either single pouring cream, well chilled or hot custard.
Filed Under: Baking, Desserts, Puddings Tagged With: , , ,

Raspberry and Passion Fruit Eton Mess

March 31, 2012 by Leave a Comment

Before starting ensure the cream is well chilled; place the whisk and bowl into the freezer (for about one hour). Remove when ready to whip the cream.

Meringue – makes approx. 6 shells or nests.
2 large fresh eggs – whites only
110 grams unrefined caster sugar
1/4 tsp cream of tartar
Optional – 1/2 tsp pure vanilla extract
Fruit and Cream
200 grams fresh raspberries
4 passion fruit
225 ml double cream
2 tbsp unrefined icing sugar, sifted (or amount to taste)
225 ml crème fraîche (or natural thick Greek Yoghurt, if preferred).
Decoration
2 passion fruit
or 100 grams Green and Blacks dark or dark milk chocolate, melted

Meringue

  1. Preheat oven to 120ºC, 250ºF.
  2. Line a large baking tray with non-stick baking parchment.
  3. Beat the egg whites until frothy, add the cream of tartar and continue beating until soft peaks form.
  4. Add the sugar gradually, one tablespoon at a time, beating continuously until the sugar has dissolved and the meringue is glossy with stiff peaks, at this point, beat in the vanilla, if using.
  5. Place one third of a cup per shell onto a baking tray lined with non stick baking parchment – the meringues should be approx. 8 cm wide.
  6. Bake for 60 minutes, turn off the oven and leave without disturbing until the oven is cold; transfer to a wire rack.

Fruit and Cream

  1. Wash the raspberries, place half into a bowl, very lightly crush remainder and add to the bowl.
  2. Halve the passion fruit, remove the pulp and mix with the raspberries.
  3. Whisk the double cream with the sifted icing sugar until the cream begins to thicken, whisk in the crème fraîche.

To finish

  1. Coarsely crumble the meringues and place into a large bowl, add the cream and fruit, gently fold until combined – do not over mix, you need a messy marbled effect.
  2. Spoon into cocktail glasses or stemmed wine glasses.
  3. Drizzle remaining passion fruit pulp over the top.
  4. Alternately, melt the chocolate and drizzle over the top of the desserts; serve immediately.
Filed Under: Desserts, Meringue Tagged With: , , ,
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