Fruit crumble cheesecake
ingredients 150 gm digestive biscuits 50 gm butter, melted 450 gm full-fat curd cheese 2 eggs, beaten 1 lemon, zest only 175 gm caster sugar 300 gm assorted berries
For the topping 100 g plain flour 75 g butter 50 g caster sugar
method Crush the biscuits. Mix with the melted butter and tip into a 20-22 cm loose-bottomed tart tin or shallow cake tin. Press the warm, wet crumbs down with your hand to form a base, then put in the fridge. Mix the curd cheese, beaten eggs, lemon zest and half the sugar with a hand-held electric mixer. Put the tart tin on a baking sheet. Pour the filling into the crust and bake in an oven preheated to 180°C for 45 minutes or until almost set. Put the prepared fruit in a pan with the remaining sugar, a tablespoon of water, and simmer until the berries just start to burst. Set aside to cool. For the topping, whizz the flour, butter and sugar in a food processor until they resemble crumbs. Remove the cheesecake from the oven and let it cool slightly. Lift the fruit from its juice with a draining spoon and spoon over the top of the cheesecake. Pour over a tablespoon of the juice, then chill the rest. Scatter the crumble mixture over the fruit and return the cheesecake to the oven for 25 minutes or until the crumble is starting to colour. Remove from the oven and leave in a cool place.
