Berry shortbread cheesecake slice

Name: Berry shortbread cheesecake slice
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams pack shortbread biscuit; 50 grams butter, melted; 2 x 300g tubs soft cheese; 1 x 200g tub crème fraîche; 1 teaspoon vanilla extract; 175 grams golden caster sugar; 2 Tbsps plain flour; 2 eggs; 5 Tbsps seedless raspberry jam; 300 grams mixed summer berries, such as raspberries, redcurrants, cherries and blueberries

Berry shortbread cheesecake slice requires about 2 hours and 30 minutes from start to finish. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 298 calories. A mixture of pack shortbread biscuit, golden caster sugar, summer berries, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Food Processor

Ziploc Bags

Rolling Pin

Add the melted butter and mix well. Press the mix into the base of the tin.

Ingredients you will need

Butter

Base

Beat the cheese, crme frache, 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.

Ingredients you will need

Vanilla

Cheese

All Purpose Flour

Sugar

Egg

Equipment you will use

Food Processor

Pour the mix into the tin and smooth the top with a knife.

Equipment you will use

Knife

Bake in the oven for 10 mins, then turn to 120C/100C fan/gas 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.

Equipment you will use

Oven

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.

Ingredients you will need

Berries

Water

Jam

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

200grams

pack shortbread biscuit 50grams

butter, melted 2

x 300g tubs soft cheese 1

x 200g tub crème fraîche 1teaspoon

vanilla extract 175grams

golden caster sugar 2Tbsps

plain flour 2

eggs 5Tbsps

seedless raspberry jam 300grams

mixed summer berries, such as raspberries, redcurrants, cherries and blueberries

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.