A light, baked cheesecake with lots of fresh, summery berries

Makes a 22cm cheesecake
Serves 6-8 people

You will need a 22cm springform tin or deep flan/quiche tin
Please note: this recipe contains nuts

Crust:
60g unsalted butter plus extra for greasing
125g digestive or plain wheaten biscuits
1 tablespoon caster sugar

Filling:
500g Ricotta cheese
250ml soured cream
2 large free range eggs
100g icing sugar
2 tablespoons ground almonds
2 medium unwaxed lemons

Topping:
2 tablespoons flaked almonds
Fresh berries (raspberries, strawberries, blueberries – anything you like)

1) Preheat the oven to 150 degrees (gas mark 2)

2) Lightly rub the inside of the tin with a little butter on a piece of kitchen roll

3) Melt the butter for the crust: put the butter into a small pan and melt on a low heat on the hob – alternatively melt the butter in a microwave

4) Put the biscuits in a plastic bag. Make sure the ends of the bag are tightly closed then crush the biscuits by hitting them with a rolling pin. Tip the crumbs into a mixing bowl and add the melted butter and the sugar. Mix well with a wooden spoon, then tip the mixture into the tin

5) Roughly spread the crumbs in the tin so they are evenly distributed then using the back of a spoon press the crumbs down into the base of the tin to make an even layer. Put the tin in the fridge to chill.

6) To make the filling, put the Ricotta and soured cream into a large mixing bowl or food processor. Crack the eggs into the bowl then add the icing sugar and the ground almonds.

7) Wash the lemons then grate the zest into the bowl using a lemon zester or grater. Cut the lemons in half and squeeze out the juice with a lemon squeezer. Pour the juice into the bowl

8) Mix all the ingredients together using a wooden spoon until completely smooth

9) Pour the filling into the chilled tin, then scatter the flaked almonds on the top

10) Bake for 1 ¼ hours, then turn off the oven and leave the cheesecake inside the oven (don’t open the door) to cool slowly as the oven cools down. After 1 ½ hours remove it from the oven. If you have used a springform tin, gently remove the cheesecake from the tin

11) Store your cheesecake in an airtight container in the fridge and eat within three days (if it lasts that long!)

12) Serve the cheesecake either topped with the berries or in a separate bowl so everyone can help themselves. For best flavour remove from the fridge 30 minutes before serving.

This recipe is taken from Baking for Kids, £14.99
Author: Linda Collister
Published by: Ryland Peters & Small