Yield: 6-8 Servings
For the base:
200g pack Waitrose shortbread fingers
50g butter, melted
For the filling:
300g essential Waitrose Creamy Soft Cheese
350ml Waitrose crème fraîche
175g golden caster sugar
25g plain flour
3 large Columbian Blacktail eggs, beaten
1 dessertspoon Ndali Vanilla Extract
For the topping:
200g fresh raspberries
200g fresh redcurrants
1 x Icing sugar
1. Preheat the oven to 150ºC, gas mark 3.
1. First blitz the biscuits into crumbs in a food processor then tip them into a bowl and add the melted butter and give it a thorough mix. Next press the crumbs evenly into the base of the lined tin using the back of a metal spoon to give it a smooth surface.
2. Now make the filling. In a bowl, mix together the cream cheese, caster sugar and flour. Then stir in the crème fraîche, beaten eggs and vanilla.
3. Pour the mixture over the biscuit base and place it on a baking tray in the lower half of the oven. Bake for 55 to 60 minutes, by which time the cheesecake will be barely coloured; it should be just set firm on the edge but still slightly wobbly in the centre. Remove from the oven and allow to cool (the surface may crack a little but don’t worry) before placing in the fridge for several hours to firm up.
4. For the topping, remove the redcurrants from their stalks by holding each string at one end over a bowl and use a fork to strip the currants away from the stalk.
* You will need a baking tray and a 20cm sandwich tin at least 4cm deep with a loose base, or a 20cm spring-form cake tin, greased and lined with a circle of Bake-O-Glide or baking parchment. (If the tin is less than 4cm you will need to line the sides as well, making sure Bake-O-Glide or parchment is a couple of centimetres above the level of the tin.)
* To serve the cheesecake, arrange the raspberries and redcurrants all over the surface and dust with icing sugar.
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