James Martin's berry cheesecake
And in celebration of the last of our summer berries, James is whipping up a super speedy instant cheesecake with late summer berries!
1/4 ginger cake, sliced thinly
200g full fat cream cheese 200ml full fat crème fraîche300ml double cream, whippedPinch of caster sugar
1 tsp vanilla bean paste
200g raspberries, blitzed and sieved to remove seeds
Selection of berries; strawberries, raspberries, blackberries, red currants
A few mint sprigs
1. Heat the oven to 100C. Place the gingerbread onto a lined baking tray, put into the oven and dry out for four hours.
2. To make the cheesecake, place the gingerbread into a food processor and blitz to a fine crumb. Place a couple of spoons into each 10cm ring and flatten.
3. Whisk together the cream cheese, crème fraîche cream, sugar and vanilla paste, then spoon into the moulds. Smooth the top of the mixture, top with more crumb then place the cheesecake into the centre of the plate. Heat the outside of the ring and pop onto a plate.
4. Serve with a spoonful of raspberry sauce and decorate with berries and mint sprigs.