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F is for Fig Strawberry Cheesecake

Category: food

It’s impossible to deny the appeal of a homemade cheesecake. The only way to improve on this classic dish would be to add fresh strawberries – and that’s exactly what we did. Pink and dripping in delicious toppings, this dessert is guaranteed to make its way into your signature sweets repertoire. 

Method

1 - For the cheesecake: Combine the crushed biscuits, melted butter, and brown sugar in a mixing bowl. Stir well until the mixture resembles wet sand.
2 - Pack into the base and sides of a 20 cm | 8" springform cake tin with the back of a tablespoon. Chill until needed. 
3 - Preheat the oven to 170°C (150° fan) | 325F | gas 3. 
4 - Purée the raspberries in a food processor. Pass through a fine sieve into a small bowl and set aside until needed. 
5 - Beat the cream cheese with the caster sugar in a separate mixing bowl until thick and creamy, 3-4 minutes. 
6 - Beat in the sour cream and flour, and then beat in the eggs, one by one, until incorporated. 
7 - Fold in the raspberry purée until the filling is uniformly pink in colour. Pour over the chilled biscuit base. 
8 - Bake for about 1 hour 15-30 minutes until just set and golden on top. Remove to a wire rack to cool for 20 minutes. After cooling, cover the cheesecake and chill overnight. 
9 - For the meringue kisses: Preheat the oven to 130°C (110° fan) | 250F | gas 1/2. Line a baking tray with greaseproof paper. 
10 - Beat the egg whites with a pinch of salt in a large, oil-free mixing bowl until stiffly peaked. Beat in the cream of tartar followed by the sugar, by the tablespoon, until the meringue is thick and glossy. 
11 - Pipe streaks of coloured food gel down the insides of a large piping bag, using different colours at even intervals. Fill with the meringue. 
12 - Pipe kisses onto the lined tray, spaced apart. Bake for about 1 hour until dry to the touch but uncoloured. 
13 - To serve: When ready to serve, turn out the cheesecake onto a serving platter. 
14 - Purée half of the raspberries with the lemon juice and sugar in a food processor. Pass the purée through a fine sieve into a bowl or jug.
15 - Arrange the meringue kisses and fruit, including the remaining raspberries, on top of the cheesecake. 
16 - Spoon over the purée and lightly dust with icing sugar before serving.

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  • Serves: 12
  • Time needed: 3 hours 20 minutes
  • Difficulty Medium


Ingredients

  • 250 g | 1 1/2 cups digestive biscuits, crushed
  • 110 g | 1/2 cup unsalted butter, melted
  • 2 tbsp soft brown sugar
  • 350 g | 2 1/2 cups raspberries
  • 675 g | 3 cups cream cheese, softened
  • 175 g | 3/4 cup caster sugar
  • 80 g | 1/3 cup sour cream
  • 3 tbsp plain flour
  • 3 large eggs
  • 2 large egg whites, at room temperature
  • 1 pinch salt
  • 1 tsp cream of tartar
  • 110 g | 1/2 cup caster sugar
  • Assorted coloured food gels
  • 300 g | 2 cups raspberries
  • 40 g | 1/3 cup icing sugar, plus extra to serve
  • 1/2 lemon, juiced
  • 125 g | 3/4 cup blueberries
  • 125 g | 3/4 cup blackberries
  • 1 pomegranate, seeded
  • 2 figs, quartered
  • 1 large mango, halved, pitted, peeled, and sliced

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