Strawbeny or Raspberry Cheesecake

Of course this lovely pudding is not my invented recipe – it was given to me by an American girl when I was very young and had not even begun to cook yet, but I was already rather greedy and it was one of my first experiments in cooking. The American girl did it without the fruit on top but I think it makes it more delicious and much more exciting looking with the shiny fresh fruit.

Ingredients

  • 6 oz digestive biscuits – crumbled (175 g)
  • 2–3 tablespoons melted butter
  • 1 heaped tablespoon soft dark brown (or demerara) sugar
  • 8 oz full cream cheese (225 g)
  • 1 egg – lightly whisked
  • ½ teaspoon vanilla essence
  • 2–3 tablespoons caster sugar
  • juice of ½ lemon
  • ¾ lb fresh strawberries or raspberries (350 g)
  • redcurrant jelly

Method

Crumble digestive biscuits either in a liquidiser or by hand and mix with about a heaped tablespoon of brown sugar and the melted butter. Put the mixture into an 8 or 9 in (20–23 cm) shallow flan dish, pat down firmly and smoothly with a metal spoon. Put in the oven Gas 5 (375°F/190°C) for 5 minutes. In a bowl mix up the cream cheese, the egg, ½ teaspoon of vanilla essence, 2–3 tablespoons caster sugar and the juice of ½ lemon. Beat with a wooden spoon or electric whisk. Pour into the biscuit crust and put it into the oven Gas 5 (375°F/190°C) for about 20 minutes until it looks firm. Let it cool. For the fruit top arrange the fruit (for strawberries cut them in half) on top of the cheesecake, then melt about four tablespoons of redcurrant jelly in a saucepan and spoon it out all over the fruit. Again let cool.

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