Berry Crumble Cheesecake

Ingredients:

8 tbsp Bonne Maman Strawberry Conserve

Finely grated zest and juice of one orange

150 g (5 oz) blackberries

75 g (3 oz) butter

100 g (3 ½ oz) golden caster sugar

40 g (1.5 oz) plain flour

25 g (1 oz) crunchy baked granola-style cereal

2 x 90 g packets Bonne Maman Galettes, finely

crushed

150 g (5 oz) mild creamy goats’ cheese

450 g (1 lb) full-fat soft cheese

4 large eggs

75 ml (3 fl oz) soured cream (about 5 tablespoons)

Icing sugar, to dust

Method:

1. Preheat the oven to 180°c (fan oven 160°c), gas mark 4. Line the base and sides of a deep, 20 cm (8 inch), loose-based, springform cake tin with greaseproof paper.

2. Put the conserve in a small saucepan with 50ml (2 fl oz) of the orange juice and stir over a low heat. Bring to the boil and bubble gently for 5 minutes until reduced by about half. Add in the blackberries and leave to cool.

3. Rub 25 g (1 oz) of the butter and 25g (1 oz) of the caster sugar into the flour. Stir in the granola cereal and spread out on the foil-lined baking sheet. Bake in the preheated oven for 10 – 12 minutes until golden brown. Leave to cool, then break into rough crumbs with a fork.

4. Reduce the oven temperature to 170°c (fan oven 150°c), gas mark 3.

5. Melt the remaining butter in a saucepan and stir in the crushed biscuits. Press the crumbs over the base of the lined tin and set aside.

6. Beat together the cheeses, eggs, orange zest and remaining sugar with the soured cream until smooth. Spoon onto the biscuit base and bake for 1¼ hours in the oven.

7. Open the oven door and pull the cheesecake out a little. Drizzle the blackberries and their liquid randomly over the surface and return to the oven for a further 1 – 1¼ hours until the cheesecake feels just firm when touched in the centre.

8. Sprinkle over the crumble mixture, leave to cool and dust with icing sugar before serving.

Cooks Tips

– The cheesecake can be made ahead and kept in the fridge for up to 3 days without the crumble topping. It also freezes well.

– Mixing goats’ cheese with the soft cheese gives a slight acidity to the filling, which offsets the richness. However, it can be omitted – just use 600 g (1 lb 6 oz) full-fat soft cheese.

Recipe from : Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ £12.99. Recipe development by Moyra Fraser.