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Ingredients – Serves 8

150g digestive biscuits (or alternative eg ginger, oat)
50g butter, melted
600g light cream cheese
2 tbsp plain flour
150g caster sugar
2 eggs
200ml fresh soured cream
2tsp vanilla bean paste
200g fresh or frozen fruits (your choice)

Use 20cm round loose bottomed tin.


1. Heat the oven to 180C/gas 4. Crush 150g biscuits to crumbs. Mix with 50g melted butter. Press into a 20cm springform tin and bake for 10-15 minutes, then cool.
2. Beat 600g cream cheese with 2 tbsp flour, 100g caster sugar, 2 eggs with 200ml pot of fresh soured cream. Stir in vanilla paste and pour into the tin.
3. Bake for 40 minutes at 180C/gas 4 and then check, it should be set but slightly wobbly in the centre. Cool in tin.
4. For the coulis, put your chosen fruit(s) in a pan with 70ml water and remaining 50g caster sugar. Bring to the boil and simmer for 5 minutes. When ready puree mixture through either a sieve or blender.
5. Remove cooled cheesecake from tin, slice and drizzle fruit coulis over the top.