Marbled cheesecake

Makes 1 X 24CM CHEESECAKE Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/160C fan/ Gas 4. Carefully line a 24cm springform tin with baking paper and butter the side.

For the base, melt the butter in a small saucepan. Put the biscuits in a resealable plastic bag and finely crush with a rolling pin. Thoroughly combine the biscuit crumbs with the melted butter, brown sugar and a generous pinch of salt. Press the biscuit mixture into the tin evenly and firmly and bake for 8-10 minutes. Set aside to cool. Reduce the oven to 160C/140C fan/Gas 3.

Blend the berries and strain them through a fine sieve. Remove around 2tbsp for marbling and chill the rest for the sauce.

For the filling, mix the cream cheese and quark together until smooth. Whisk in the sugar, vanilla sugar and cornflour. Stir in the lemon zest and juice, then quickly whisk in the cream, eggs and egg yolk, mixing until everything is well combined. Do not overmix or bubbles will form when baking. Spread the filling evenly over the base. Dot the top with the 2tbsp of blended berries. Pull a fork through the berries to create an attractive marbled effect.

Bake the cheesecake for around 45 minutes. Do not open the oven door during cooking or the surface will crack. When the cheesecake is cooked, switch off the oven and leave the cake to cool. Leave the oven door closed for the first 30 minutes, then open the door slightly and leave to cool for another 11⁄2 hours. Remove the cheesecake from the oven, set aside to cool completely, then chill for at least 6 hours.

Before serving, carefully slide a sharp knife around the cake edge. Remove the cheesecake from the tin and transfer to a serving plate. Bring the remaining strained berries to the boil in a small saucepan. Dissolve the cornflour in a little cold water. Whisk into the fruit and simmer for 1-2 minutes, stirring, to thicken. Sweeten with honey. Serve the berry coulis with the cheesecake.