Berry shortbread cheesecake slice

• pack shortbread biscuit200g g
• butter↗50g g

  melted

• soft cheese g

  2 x 300g tubs

• crème fraîche g

  1 x 200g tub

• vanilla extract↗1 tsp tsp
• golden caster sugar↗175g g
• plain flour↗2 tbsp tbsp
• eggs↗2
• seedless raspberry jam↗5 tbsp tbsp
• mixed summer berries300g g

  such as raspberries, redcurrants, cherries and blueberries

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.

2. 2

   Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.

3. 3

   To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.