According to many, the sun is meant to shine this weekend. What better way to spend it than to make a cool, fresh and, most importantly, delicious cheesecake from Guy Watson and Jane Baxtor over at Riverford Farm?
Ingredients | Serves 10-12
For the base:
250g ginger biscuits
75g pecan nuts
1 tablespoon soft brown sugar
1 tablespoon stem ginger, chopped
75g unsalted butter, melted
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For the filling:
3 eggs
200g caster sugar
420g cream cheese or mascarpone
½ teaspoon vanilla extract
Zest and juice of 2 limes
1 tablespoon crème fraiche
1 tablespoon double cream
2 tablespoons desiccated coconut
Sliced mango and pineapple, to serve
Method
Preheat the oven to 170˚C/ gas mark 4. Line a 24cm springform tin with baking parchment.
Grind the biscuits, nuts, brown sugar and stem ginger in a food processor. Add the butter and mix well. Press into the base of the tin and bake for 10 minutes to set. Cool.
Reduce the oven temperature to 140˚C/ gas mark 1. Beat the eggs with the caster sugar until pale. In another bowl, mix the cream cheese with the vanilla and lime zest and juice. Whisk in the egg mix until well blended. Pour on to the crust and bake for about 50 minutes until set. Allow to cool.
Mix together the crème fraiche and cream and spread over the cheesecake. Toast the coconut in a dry frying pan until golden, then sprinkle this evenly on the top. Serve with the mango and pineapple.
This recipe appears in ‘Everyday & Sunday Recipes from Riverford Farm’
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