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Red fruit cheesecake

  

Ingredients:

Base:
55g (2 oz) butter
175g (6 oz) amaretti biscuits, crushed, plus extra for decoration

Filling:
350g (12 oz) ricotta cheese
350g (12 oz) fromage frais
3 large eggs, lightly beaten
150g (5½ oz) caster sugar
2 tablespoons almond liqueur
225g (8 oz) red fruit, such as cherries, raspberries, and strawberries

Method:

  1. To make the base, melt the butter and mix with the biscuit crumbs.
  2. Press into the base of a 23cm (9 inch) loose-bottomed cake tin. Chill.
  3. Place the filling ingredients and one third of the fruit in a large bowl and mix well.
  4. Pour over the base and bake in a preheated oven at 150°C, 300°F, Gas 2 for 30-40 minutes.
  5. Turn off the oven and leave until cold (this helps prevent the cheesecake cracking). Chill in the refrigerator.
  6. Decorate the cheesecake with the remaining fruit. Sprinkle with a little crushed biscuit to decorate if liked.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Cources run for 2,3 and 4 days and the college is open also to non-members.