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Summer Fruit Cheesecake Uncooked cheesecakes are the perfect foil for summer fruits and you can use pretty much whatever fruit you have to hand meaning you get a different flavour combination every time. The creamy mixture is flavoured with citrus and again, use what you have – lemon, orange, grapefruit or lime. We use Hob-nob biscuits for the base and if we’re using orange to flavour the cream cheese layer, bash up some chocolate hob-nobs, milk, or plain, to get a chocolate/orange theme going on. This definitely needs time in the fridge to firm up so make it the day before if you can.
• 250g Hob-nob biscuits, bashed up until mainly very small pieces with occa- sional larger ones for some texture (put them in a plastic bag and bash them with a rolling pin to do this)
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• 100g butter, melted • 300g cream cheese • 150g Greek yoghurt • 100g double cream, beaten until thick • Juice and finely grated zest 1 lemon, lime or orange or half that of a grapefruit • 2tbsp icing sugar • Selection of soft fruits – we used strawberries, blueberries and nectarines
Mix the bashed up biscuits with the melted butter and put in the bottom of a 24cm loose-bottomed cake tin, pressing them down with the flat of your hand to create an even base.
Gently mix together the cream cheese, Greek yoghurt and beaten cream with the citrus zest and juice and the sifted icing sugar.
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Turn this on to the top of the biscuit base. Gently spread the creamy layer out with a palette knife or spatula and put the whole thing covered in the fridge to firm up. Leave for at least 8 hours if you can.
Just before you’re ready to serve, prep the fruit you are using – so halve strawberries, stone and chop nec- tarines or peaches, peel and slice kiwi fruit etc. Arrange the fruit on the top of the firmed-up cheesecake and use a knife to loosen the sides so you can bring the tin away from the base.
Leave the cheesecake on the cake tin base to serve unless you are very confident you can get it off the base without breaking it.
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