My strawberries were at their best when I left for my holiday a few weeks ago and now they are struggling to produce any fruit. Next year I'm definitely not going away during strawberry season and missing one of my favourite fruits.
The raspberries are being a bit temperamental this year and the berries aren't anything to get excited about. However, my redcurrant bushes are producing amazing crops of fruit and I'm looking forward to filling bag after bag to pop into the freezer for a rainy day.
I'm not the biggest fan of a baked cheesecake but because the cooked layer is quite thin I was more than happy with my dessert. If you have a go at making this you'll find that there is a quantity of cheesecake batter left over but you can easily make a couple of individual cheesecakes with some extra biscuits.
You will need: 12.5cm x 35cm loose based tin.
Ingredients:
250g Hobnobs
80g butter, melted
120g white chocolate
1 vanilla bean or 1tsp vanilla extract
125g cream cheese, softened
55g caster sugar
2 medium eggs
125ml whipping cream
To decorate:
60g white chocolate
250g small strawberries
125g raspberries
1. Add the Hobnobs to a food processor and whizz until fine. Add the melted butter and process until all combined.
2. Pour the biscuit mixture into the tin and press over the base and sides of the tin. Place in the fridge for 30 minutes.
3. Preheat the oven to 180°C.
4. Break the chocolate into pieces and add to a small bowl. Place a pan of water on the hob to a gentle simmer and place the bowl with the chocolate over the pan to melt the chocolate. Cool. Or if you have an induction hob the chocolate can be placed in a small saucepan and the chocolate melted on the lowest setting.
5. If using, take the vanilla bean and split it lengthways, scrape out the seeds.
6. Place the cream cheese, sugar, eggs and vanilla seeds or vanilla extract into a mixing bowl. Beat with an electric whisk until the mixture thickens and becomes smooth - if the mixture seems a little thin don't worry it will still be okay. Now add the cooled chocolate and cream and whisk until the mixture thickens slightly.
7. Remove the tin from the fridge, place onto a large baking tray, and pour in the filling taking care not to overfill.
8. Bake for 30 minutes. Leave the baked cheesecake in the oven for a couple of hours. Remove from the oven, cool and place in the fridge for approx 2 hours to chill down.
9. Carefully remove the flan tin and place onto a suitable plate, decorate with the fruit, melt the chocolate and drizzle over the top of the berries.
