On TV Tonight
- 20:00 - What to Eat Now: Summer - What To Eat Now: Summer, 1
- 20:30 - What to Eat Now: Summer - What To Eat Now: Summer, 5
- 21:00 - The Hairy Bikers: Mums Know Best - Family Favourites
-
Fruit crumble cheesecake
- Prep time:
- 25 min
- Cook time:
- 45 min
- Serves:
- 6
For a crumble with a difference, make good use of seasonal fruit and bake Nigel Slater's scrumptious pudding
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Similar recipes
Tips and suggestions
- Eat with...
- Victoria sponge with blackcurrant curd
Ingredients
- 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
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. 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.
Comments & Ratings
You need to be logged in to comment on this recipe
Latest Comment
View all comments (5)this is so so light and you are right odelle one piece is not enough !bostin.
RichW22003
Posted 10 Feb 2013 7:31 PM
Gorgeous, you'll never just have one piece! Ricotta used in place of curds, used blackberries & blueberries, it has to be digestive biscuit base for me though! Delicious!!!!
Odelle.
OdelleS99783
Posted 26 Mar 2011 8:39 AM
Fabulous!!
Lingdada
Posted 10 Sep 2010 12:05 AM
Try looking for quark which is a type of curd cheese available in lots of supermarkets. Alternatively you could try ricotta or drained and blended cottage cheese. Hope that helps.
Celia Good Food
Posted 20 Aug 2010 5:45 PM
is there anything i could use to replace curd cheese since i don't get it where i live?
stefaniasoler
Posted 11 Jul 2009 10:38 AM
This recipe is classed as easy
Avg User rating
3.44 / 5 (32 votes cast)
Rate & comment