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Raspberry and yoghurt cheesecake

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This cheesecake is one of the stars of the beautiful new book by French- Canadian chef Serge Dansereau. Make it richer with a chocolate biscuit base.

Ingredients (Serves 8)

  • 300g digestive biscuits
  • 100g butter, melted
  • 200g cream cheese, diced and softened
  • 300ml sweetened condensed milk
  • 125g plain yoghurt
  • 125g sour cream
  • 1 tbsp lemon juice
  • 2 x 5g gelatine sheets, soaked in cold water
  • 125g raspberries, washed
  • 100g frozen blueberries
  • 100g frozen raspberries
  • 100g frozen blackberries
  • 100g frozen strawberries
  • 200g icing sugar

Method

1. Break up the digestive biscuits in a food processor then crush them up. Stir in the butter. Use the crumbs to line the base and side of a 20cm round cake tin. Refrigerate for 1 hour to firm up.

2. Blend the cream cheese in an electric mixer on low speed for five minutes then medium speed for five minutes. Gradually add the condensed milk, yoghurt and sour then mix for a further five minutes.

3. Heat the lemon juice in a pan. Squeeze water from the gelatine leaves and stir into the juice. Strain through a sieve over the cheesecake mixture and continue mixing for five minutes. Pour the filling over the base until half full.

4. Sprinkle the raspberries over the cheesecake, top with the remaining cheese filling and place in the fridge to set for approximately four hours.

5. For the berry coulis: put all the fruit in a bowl and dust with icing sugar. Defrost mixture for at least two hours then blend to a smooth purée. Strain and refrigerate. Once the cake has set, remove from the tin, slice and serve with the berry coulis.

Recipe taken from French Kitchen by Serge Dansereau (£25, Jaqui Small Publishing)

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