As iconic as a London bus, and far tastier to boot, this fruit-laden cake will give your guests the royal treatment.
- 325 g plain sweet biscuits
- 125 g unsalted butter, melted
- 5 eggs
- 625 g cream cheese
- 220 g caster sugar
- Pinch of fine salt
- 1 tsp vanilla extract
- 3 egg yolks
- 125 g double cream
- 250 g sour cream
- 2 x 125 g punnets raspberries
- 2 x 125 g punnets blueberries
- 1 tub whipping cream, to serve
- Preheat oven to 150°C. Grease base and sides of a 28 x 18cm slice tin and line with baking paper. Put biscuits in a large zip-lock bag and, using a rolling pin, crush until fine crumbs form. Transfer to a large bowl and stir in butter and 1 of the eggs until combined. Press into base of prepared tin. Smooth surface.
- Put cream cheese, sugar, salt and vanilla in the bowl of a food processor and process until smooth. Add yolks and remaining eggs, then pulse until smooth. Add double cream and pulse until combined. Pour over base.
- Half-fill a shallow roasting tin with boiling water and put on the bottom shelf of oven (this will create steam to help cook the cheesecake). Transfer cheesecake to middle shelf of oven and bake for 1 hour or until set. Remove from oven.
- Put sour cream in a large bowl and whisk until runny, then pour over hot cheesecake, tilting cake to cover top entirely. Bake for a further 8-10 minutes or until just set. Set aside on a wire rack to cool until room temperature. Refrigerate for 2 hours or until firm.
- Remove cheesecake from pan, then decorate top with raspberries and blueberries to create a Union Jack pattern. Serve with whipped cream.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||31.9 g|
|Total carbohydrates||43.7 g|
|- Sugars||31.8 g|
|Dietary fibre||2.6 g|