24 11 APRIL 2024 Food&Drink Serves 12 Prepare 30 minutes + chilling Cook 1 hour-1 hour 30 minutes For the base 100g butter, plus extra for greasing 250g digestive biscuits For the cheesecake 600g soft cheese 150g caster sugar 2 tbsp corn our 1 vanilla pod, seeds scraped out, pod reserved 4 British Blacktail Free Range Medium Eggs 125ml soured cream For the topping 100g caster sugar 200g raspberries 250g rhubarb 1 Grease the base and sides of a 20cm springform tin with butter. Cut a square of baking parchment slightly larger than the tin, then open the tin and place the base on the work surface. Lay the parchment over the base, then reattach the ring. The parchment will overhang at the edges, making the cheesecake easier to remove. 2 To make the base, melt the butter in a pan or microwave. Blitz the digestives in a food processor until they resemble ne crumbs, then pour the melted butter into the processor and blitz to combine. Tip and press the crumbs into the base and all the way up the sides of the lined tin, pushing it into the edges to get an even layer with the back of a spoon. Put the base into the fridge to chill. 3 Preheat the oven to 140°C, gas mark 1. Beat together the soft cheese and 150g sugar in a large bowl until smooth, then stir in the corn our and vanilla seeds. 4 Add the eggs and stir gently, trying not to incorporate too much air, then mix in the soured cream. Pour the cheesecake mixture onto the chilled base. Bake for 1 hour-1 hour 30 minutes, or until the top feels set with a slight wobble in the centre. Allow to cool completely in the tin, then chill for at least 3 hours, preferably overnight. Photographs: Maja Smend, Food styling: Bianca Nice, Styling: Wei Tang, Art direction: Corrie Heale Baked vanilla cheesecake with raspberry & rhubarb This is rich and creamy, with the tang of soured cream and tartness from the fruit topping. Bringing the biscuit base up the sides eliminates the need for a water bath, as the heat will permeate the filling in a gentler manner 5 To make the rhubarb topping, place the sugar into a small saucepan with 125ml water. Bring to the boil, then add ½ the raspberries and the reserved vanilla pod. Simmer for 2-3 minutes, crush the raspberries to release their juice, then reduce the temperature to low. 6 Slice the rhubarb into small pieces, then add to the raspberry syrup and poach for 2-3 minutes, or until tender but not falling apart. Remove from the syrup with a slotted spoon and set aside to cool. 7 Add the remaining raspberries (reserve a small handful for the top) to the hot syrup and cook over a high heat, stirring continuously, until the mixture thickens into a sauce, around 5-8 minutes. Remove from the heat and allow to cool completely. 8 When ready to serve, remove the cheesecake from the tin and lift o the base by the overhanging parchment. Transfer onto a serving plate, pour the raspberry sauce over the cheesecake and spread to the edges. Decorate with the poached rhubarb and remaining raspberries, then serve. This will keep for 3 days in the fridge. V Per serving 1812kJ/435kcals/27g fat/16g saturated fat/ 39g carbs/27g sugars/2.3g bre/7.3g protein/0.8g salt Weekend bakes Martha’s favourites Here’s another collection of my most-loved recipes, and many celebrate the delicate flavours of spring – bursts of citrus, gentle spicing and the vibrancy of pink forced rhubarb. A range of difficulty levels is represented too, from simple cinnamon swirl muffins (which are on an almost weekly rotation in my house) to homemade orange Jaffa cakes and pastéis de nata that make wonderful weekend projects.
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