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Pile-it-high raspberry and redcurrant cheesecake tart


Serves: 8
timePrep time: 25 mins
timeTotal time:
Pile-it-high raspberry and redcurrant cheesecake tart
Recipe photograph by Martin Poole.

Pile-it-high raspberry and redcurrant cheesecake tart


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
783Kcal
Fat
64gr
Saturates
39gr
Carbs
47gr
Sugars
31gr
Fibre
2gr
Protein
5gr
Salt
1gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

For the biscuit base
  • 300g gingersnap biscuits
  • 150g butter
For the cheesecake
  • 400g full-fat cream cheese
  • 100g icing sugar
  • 1 tsp ground ginger
  • 1 x 300ml pot double cream
For the topping
  • 200g raspberries
  • 150g redcurrants, mostly removed from the stems, but keep a few small whole stems
  • finely grated zest of 1 orange
  • 2 tbsp caster sugar
  • 1 tbsp shredded mint

Step by step

Get ahead
Make up to the end of step 1 up to 2 days ahead. Steps 2 and 3 can be done a few hours before you need them; keep chilled but serve at room temperature. The unfilled biscuit crust freezes well.
  1. Start by making the base. Crush the biscuits and melt the butter, then mix them together. Line a 20cm fluted loose-bottomed tart tin that's 3.5-4cm deep with clingfilm. Tip the mixture into the tin, then press it all over the base and up the sides to form a shell. Transfer to the fridge for a couple of hours to set solid.
  2. Mix together all the ingredients for the topping and set aside to macerate.
  3. Next, in a bowl, mix together the cream cheese, icing sugar and ground ginger until combined. In another bowl, whip the cream to soft peaks, then fold into the cream cheese mixture.
  4. Remove the tart from the tin by putting it on a tin can and letting the side of the tin drop down. Transfer it to a board and slide a palette knife between the tart and the tin base to release it, then peel off the clingfilm and remove it along with the tart tin base. Transfer to a serving plate.
  5. Spoon the creamy mixture into the biscuit tart case.
  6. Drain any excess liquid from the topping fruit, then spoon the fruit on top of the cheesecake filling just before serving.

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