Autumn larder – Bramble and cassis cheesecake
Crowdie is the ideal cheese for a cheesecake, it has a wonderful tang and slightly crumbly texture. The topping is a juxtaposition of the dark fruits of spring and summer as blackcurrant give way to blackberries. Serve with a little double cream or on its own.
Bramble and cassis cheesecake
300ml double cream
30g caster sugar
50ml blackcurrant cordial
15ml crème de cassis
2 leaves gelatine
- Make the base by smashing the shortbread into crumbs in a food processor (or with a rolling pin). Melt the butter and add to the shortbread crumb;
- Grease the base of a 7” cake tin (preferably one with a removable base) with butter. Spread the shortbread crumb mixture across the bottom to form an even layer;
- In a separate bowl whisk the crowdie, double cream, and caster sugar together until smooth. Spread evenly across the shortbread layer;
- Make the jelly by soaking the gelatine in cold water until soft. In a small saucepan add the gelatine to the cordial and water, and gently heat to dissolve the gelatine. When fully dissolved, leave to cool completely but don’t allow to set, add the crème de cassis, and pour over the creamy cheese layer;
- As the jelly sets arrange the brambles in a neat pattern across the top. Place in the fridge to chill and set. Serve with extra thick double cream.