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- Prep time:
- 25 min
- Cook time:
- 45 min
For a crumble with a difference, make good use of seasonal fruit and bake Nigel Slater's scrumptious pudding
Tips and suggestions
- Eat with...
- Victoria sponge with blackcurrant curd
- 150 g digestive biscuits, or Nice biscuits
- 50 g butter, melted
- 450 g full-fat curd cheese
- 2 free-range eggs, beaten
- 1 lemon, zest only
- 175 g caster sugar
- 300 g assorted currants, and blackberries, stalks removed
For the topping
- 100 g plain flour
- 75 g butter
- 50 g caster sugar
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Method1. Crush the biscuits. Mix with the melted butter and tip into a 20-22cm loose-bottomed tart tin or shallow cake tin. Press the warm, wet crumbs down with your hand to form a base, then put in the fridge.
2. Mix the curd cheese, beaten eggs, lemon zest and half the sugar with a hand-held electric mixer. It should be thick and creamy. Put the tart tin on a baking sheet. Pour the filling into the crust and bake in an oven preheated to 180°C/Gas 4 for forty to forty-five minutes or until almost set.
3. Put the prepared fruit in a pan with the remaining sugar, a tablespoon of water, and simmer until the blackcurrants just start to burst. Set aside to cool. For the topping, whizz the flour, butter and sugar in a food processor until they resemble crumbs.
4. Remove the cheesecake from the oven and let it cool slightly. Lift the fruit from its juice with a draining spoon and spoon over the top of the cheesecake. Pour over a tablespoon of the juice, then chill the rest.
5. Scatter the crumble mixture over the fruit and return the cheesecake to the oven for twenty to twenty-five minutes or until the crumble is starting to colour. Remove from the oven and leave in a cool place. Serve the cheesecake with the juices from the fruits.