Wild Loganberry & Roasted Hazelnut Cheesecake

Name: Wild Loganberry & Roasted Hazelnut Cheesecake
Ingredients: Juice of 1 lemon, or to taste; 225 g (8 oz, 1 ½ cups) wild loganberries; 50 g (2 oz, 4 tablespoons) unsalted butter, melted; 150 ml (¼ pint, ⅔ cup) double cream, semi-whipped; 2 gelatine leaves; 225 g (8 oz, 1 ½ cups) wild loganberries, plus a few extra to decorate; 25 g (1 oz, ¼ cup) hazelnuts, roasted (see Tip), skinned & chopped; caster sugar, to taste; 25 g (1 oz, 2 tablespoons) demerara sugar; 2 eggs, separated; 100 g (4 oz) digestive biscuits; 350 g (12 oz, 1 ½ cups) full-fat cream cheese; 75 g (3 oz, scant ½ cup) caster sugar

Preparation info

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

No book on cheese cookery would be complete without a recipe for cheesecake. I prefer the uncooked variety, so here is one of my favourites that I make at home, using autumn produce. If you can’t get wild loganberries, try blackberries, blueberries or raspberries, or a mixture.

Ingredients

2 eggs, separated
75 g (3 oz, scant ½ cup)

Dessert
Cake
Autumn
Vegetarian

Method

For the base, put the digestive biscuits in a food processor and blitz until they resemble coarse breadcrumbs. Transfer to a bowl and stir in the demerara sugar, chopped hazelnuts and melted butter. The mixture should be sticky but not wet. Press it firmly over the base of a 20 cm (