Tom Kitchin shows how easy it is to create a tantalising berry dessert with this recipe for Cheesecake with summer berries.

  • 20
  • 6
  • Easy
We’re lucky to have access to some of the very best red berries here in Scotland, from strawberries and raspberries to redcurrants and blackberries. Perthshire is one of the best places to find strawberries and raspberries – the area is celebrated for growing these wonderful berries thanks to the rich, fertile soil. It’s down to the temperature and the moisture the land gets. As much as the local weather isn’t great if you’re planning a barbecue, it’s perfect for the berries – just the right temperature and just enough moisture make for some of the best you’ll taste. Cheesecake makes a perfect partner for sweet and sour berries, as the creamy, smooth flavour balances the sweet sharpness of the berries, giving you a delicious, fresh taste of summer.

Ingredients

  • For the base:
  • 300g butter
  • 100g caster sugar
  • 200g demerara sugar
  • 300g flour
  • 300g ground hazelnuts
  • For the cheesecake:
  • 2½ leaves of gelatine
  • zest of 2 lemons
  • 1 vanilla pod, seeds scraped out
  • 350ml double cream
  • 250g Philadelphia cream cheese
  • 100g crowdie cheese
  • 70g icing sugar
  • For the raspberry sauce:
  • 300g fresh raspberries
  • extra raspberries for serving
  • 3 tbsp icing sugar
  • lemon juice
  • mint leaves and orange peel

Method

Cheesecake with summer berries

For the base:

Knead 260g of butter into the dry ingredients to create a breadcrumb texture. Place in an oven and bake at 170C/Gas Mark 3, mixing every 5 minutes until golden brown. Once the crumble mixture is cooked, mix with 40g of melted butter and place in a lined ring for the base of the cheesecake.

For the cheesecake:

Soak the gelatine leaves in cold water. In a small pan, add the lemon zest, vanilla seeds and 50ml of double cream and heat over a low heat. Then add the squeezed out gelatine until it is melted. Whip the remaining 300ml cream till it is semi-whipped and leave to one side.
In a mixing bowl, beat the cream cheese, crowdie and icing sugar until smooth. Add the cream and lemon mix and beat until the mixture is smooth and mixed through completely. Fold this mixture into the semi-whipped cream then pour on to the base and chill until set.

For the raspberry sauce:

Blitz 300g of raspberries and the icing sugar until smooth. Pass through a sieve and add lemon juice and icing sugar to taste.
Slice the cheesecake, dust with icing sugar and caramelise with a blowtorch. Serve with fresh raspberries and raspberry sauce and garnish with chopped orange peel and mint leaves.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.