BAKED CHEESECAKES WITH SUMMER BERRIES

Stefano Borella is the patisserie chef at our restaurant Caldesi in Marylebone in London. Over the years I have convinced him to cut back on sugar, and then he surprised me with this no-sugar version of his famous cheesecake. It’s delicious and, by using vanilla, it doesn’t need any sugar at all. Eat the cheesecakes still warm or enjoy them chilled from the fridge. Top with berries or any seasonal low-carb fruit. If you don’t have ramekins, small tea or coffee cups do the trick.

Serves 6 Per serving: 9.6g net

l carbs 1g fibre 8g protein

l l

30.3g fat 304kcal l l l 450g (1lb) cream cheese l 150g (5½oz) soured cream l 2 eggs l 2tsp vanilla extract l 200g (7oz) mixed berries, such as raspberries, blackberries, blueberries or strawberries, hulled and quartered if large

Preheat the oven to 220°C/fan 200°C/gas 7.

Whisk the cream cheese, soured cream, eggs and vanilla together in a mixing bowl and spoon into 6 ramekins. If you want to be precise you should have around 120ml (4fl oz) for each portion.

Put the cheesecakes onto a baking tray and cook for 15-17 minutes or until just firm to the touch. They will set firm on cooling.

Top with the berries just before serving. Any leftover cheesecakes will keep for

2 days in the fridge.