Berry Ripple Cheesecake на русском
Step-by-Step Baking by DK Publishing, page 270-271. Reprinted with kind permission of DK publishing.
Cheesecakes are easy to make and everybody loves them. You can make them look very pretty swirling colourful berry or fruit pure in the cheese mixture. This cake is also a good option is you need to prepare ahead: cook a day in advance and keep in the fridge.
For the cake
50 g unsalted butter plus extra for greasing
125 g digestive biscuits
150 g blueberries
150 g caster sugar, plus 3 tbsp extra
400 cream cheese
250 g mascarpone
2 large eggs, plus 1 large egg yolk
½ vanilla extract
2 tbsp plain flour, sifted
For the compote
100 g blueberries
1 tbsp caster sugar
Squeeze of lemon juice
Preheat the oven to 180 C (gas4). Grease the base and sides of the cake tin. Put the biscuits in a food bag and crush with a rolling pin until they turn into fine crumbs. Melt the butter in a saucepan set over low heat it should not begin to turn brown. Add the crumbs to the pan and stir until they are coated in butter. Remove from the heat. Press the crumbs into the base of the tin, pushing them down with the back of a spoon.
Put the blueberries and 3 tablespoons of sugar in a processor and whizz until smooth. Push the mixture through a nylon sieve (metal will taint it) into a small pan. Boil and then simmer for 3-5 minutes or until thickened and jammy. Set aside. Place the remaining sugar and next 5 ingredients for the cheese mix in the processor. Whizz the cream cheese mixture until smooth and very well combined. Pour the mixture onto the biscuit base and smooth the top with a palette knife.
Drizzle over the berry jam and make swirls by drawing a metal skewer through the mix. Boil a kettle of water. Put the cake in a deep roasting tray and wrap the sides with tin foil. Pour hot water into the tray, tom come halfway up the cake tin; this prevents cracking. Bake for 40 minutes till set but a bit wobbly. Turn off the oven and wedge open the door. After 1 hour, remove the cake and place on a wire rack. Remove the sides of the tin. Slide 1 or 2 fish slices between the biscuit base and the base of the tin. Transfer the cheesecake to a serving plate or cake stand, and leave to cool completely. Meanwhile, put all the ingredients for the compote in a small pan. Heat the compote gently, stirring occasionally, until all the sugar dissolves. Transfer to a jug to serve. Prepare ahead: compote can be made 3 days in advance and chilled.
You can make this cheesecake with strawberries or blackberries, following the same instructions.