maclean's recipe

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Berry Shortbread

 

Ingredients
  • 200g pack shortbread biscuits
  • 50g butter, melted

 

FOR THE CHEEESECAKE

  • 2 x 300g tubs soft cheese
  • 1 x 200g tub crème fraîche
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 2 tbsp plain flour
  • 2 eggs

 

FOR THE TOPPING

  • 5 tbsp seedless raspberry jam
  • 300g mixed berries, such as raspberries, redcurrants, cherries and blueberries
Method

STEP 1
Heat oven to 180C/160C fan/gas 4. 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. Add the melted butter and mix well. Press the mix into the base of the tin.

 

STEP 2
Beat the cheese, crème fraîche, 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. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ 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.

 

STEP 3
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.