A berry, berry tasty cheesecake dessert recipe from Elaine in Ayr
1. Mix together the ingredients for the base and, using a metal spoon, press the mix over the base and sides of an 8 inch round loose-bottomed cake tin or a spring-release tin.
2. Measure the cheese and sugar into a large bowl and mix well to blend thoroughly. Add cream and yoghurt and mix again.
3. Gradually add the lemon juice, whisking all the time. Turn the mixture into the tin on top of the biscuit crust and leave in the fridge to set over night.
4. Carefully loosen the sides of the sides of the spring- release tin and slide the cheese cake on to a serving plate.
5. Arrange the fruit on top of the cheesecake. Heat the redcurrant jelly in a small sauce pan until it has melted and then carefully brush over the fruit. Leave to set.
6. Served chilled.
This recipe is from ‘Mary Berry’s Ultimate Cake Book’, ISBN 0-563-36790-3, Published by BBC.
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