Black­berry and sour cream cheese­cake

Living Etc - - ENTERTAINING / ETC -

For the sauce * 150g fresh or frozen black­ber­ries * 2 tbsp caster su­gar * 1 tsp corn­flour

For the cheese­cake * 200g gin­ger nut bis­cuits

* 70g un­salted but­ter, melted * a pinch of salt * 750g full-fat cream cheese, at room tem­per­a­ture * 300g sour cream, at room tem­per­a­ture * 5 level tbsp corn­flour

* 175g caster su­gar * Zest of ½ a lemon, finely grated

* 1 tsp vanilla bean paste or ex­tract * 5 large free-range eggs, at room tem­per­a­ture, plus 1 egg white * Start with the black­berry sauce. Put the black­ber­ries and su­gar in a small pan with a ta­ble­spoon of wa­ter. Heat gen­tly, stir­ring, for 5 min­utes, un­til the berries be­gin to soften. Purée the berries in the pan us­ing a hand-held stick blender or in a blender. Mix the corn­flour with a ta­ble­spoon of wa­ter to make a paste and com­bine with the black­berry purée in the pan. Bring to the boil, stir­ring con­stantly and sim­mer for 1 minute un­til thick­ened. Set aside.

Pre­heat the oven to 110°C/gas mark ¼. Pulse the bis­cuits in a food pro­ces­sor to crush them. Com­bine with the melted but­ter and a pinch of salt. Press firmly and evenly across the base and part­way up the sides of a 23cm spring­form cake tin. Chill for 15 min­utes.

Whisk the cream cheese in a large mix­ing bowl un­til smooth. Us­ing a wooden spoon, beat in the sour cream, corn­flour, su­gar, lemon zest and vanilla. Beat in the eggs, one by one, stop­ping when the mix­ture is just smooth. Pour half the mix­ture into the tin and dot tea­spoons of black­berry purée over the sur­face.

Cover with the re­main­ing cream cheese mix­ture, level the top and drag tea­spoon­fuls of the re­main­ing black­berry purée over the sur­face, run­ning a skewer or spoon han­dle through to cre­ate a mar­bled pat­tern.

Place the tin on a bak­ing sheet, slide on to the mid­dle shelf and bake for about 1¾ hours, un­til set, but still slightly wob­bly in the mid­dle. Turn off the oven, prop the door ajar and leave the cheese­cake to cool com­pletely. Chill for at least 4 hours or overnight. Run a knife around the edge and re­move from the tin be­fore slic­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.