LEMON SHERBET CHEESECAKE WITH BLACKBERRY COMPOTE

This classic cheesecake will be your new favourite. It isn’t too heavy or too sweet, its light lemony flavour is lovely and the dusting of sherbet finishes it perfectly. Be warned, one piece is never enough!

Preparation time 45 mins plus 4 hours cooling and chilling Cooking time 1‹/Ÿ hours Serves 8

BASE

50g almond meal 90g diced cold bu”er 50g caster sugar 150g plain flour

1 tsp lemon zest

1 tsp vanilla extract

FILLING

500g good-quality full-fat rico”a 150g cream cheese,

at room temperature

150g mascarpone, at room

temperature

50g fromage frais or goat’s curd

(or extra 50g cream cheese) 220g raw caster sugar or caster sugar 4 large free-range eggs

1‹/— Tbsp cornflour

70ml juice and zest of ‹/— a large lemon 1 tsp vanilla extract

2 pinches sea-salt flakes

BLACKBERRY COMPOTE 300g fresh or frozen blackberries

or blueberries 1 heaped Tbsp caster sugar 1 Tbsp water

‹/Ž tsp cinnamon

1 tsp lemon juice

SHERBET

2 tsp pure icing sugar 2 tsp citric acid

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Line a 23cm springform cake tin with baking paper.

STEP 2 To make the base, put all ingredients in a bowl and use your fingers to combine and form a crumb-like consistency.

STEP 3 Firmly press mixture into base of prepared tin, then bake for 30 minutes, until light golden and cooked. Remove and cool.

STEP 4 Reduce oven to 150°C fan-forced (170°C conventional).

STEP 5 For filling, put all cheeses and sugar in a food processor and blitz until smooth. Add eggs, cornflour, lemon juice, zest, vanilla and salt, and blitz until smooth.

STEP 6 Pour mixture over cooled base. Bake for 1 hour, then turn off oven and leave cheesecake in oven with door ajar for 1 hour.

STEP 7 Remove from oven and cool to room temperature or chill 3 hours to serve cold.

STEP 8 Meanwhile, for blackberry compote, put all ingredients in a small saucepan over low heat until sugar is dissolved. Bring to a bare simmer and cook until the berry juices release, and reduce until slightly syrupy. Remove from heat and serve warm or at room temperature.

STEP 9 To make lemon sherbet, combine icing sugar and citric acid and si over cake. Serve cheesecake with blackberry compote.