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'Solero' cheesecake


Serves: 10-12
timePrep time: 1 hr 5 mins
timeTotal time:
'Solero' cheesecake
Recipe by Jenna Leiter/Photograph by Charlie Richards.
This cheesecake has all the flavours of your favourite ice cream

Serves: 10-12
timePrep time: 1 hr 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
422Kcal
Fat
27gr
Saturates
16gr
Carbs
37gr
Sugars
30gr
Fibre
2gr
Protein
7gr
Salt
0.6gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 200g digestive biscuits
  • 80g unsalted butter
  • 675g Philadelphia full-fat soft cheese, at room temperature
  • 225g caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs, at room temperature
For the tropical fruit coulis
  • 1 large ripe mango, peeled and cut into chunks (275g peeled and stoned weight)
  • pulp of 3 passion fruits, seeds sieved out
  • juice of 1 lime

Step by step

Get ahead
Make the cheesecake a day in advance; chill. The cheesecake can also be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line the base of a 22cm springform tin with clingfilm (see Kitchen Secret) and lightly brush with oil. Tear five large squares of foil, place the tin on top and gather the foil up round the sides of the tin so the base and sides are completely enclosed in the foil.
  2. Whiz the digestive biscuits in a food processor until they are crumbs. Melt the butter in a medium saucepan, then stir in the biscuit crumbs. Mix until all the crumbs are coated in the butter. Spoon the mixture into the prepared tin and press onto the base in an even layer. Bake in the oven for 10 minutes, then remove and leave to cool. Reduce the oven temperature to 160°C, fan 140°C, gas 3.
  3. Make the tropical fruit coulis by whizzing the coulis ingredients together in a food processor, then pouring into a jug. You should have about 250ml.
    Tip
    To line the tin, separate the base from the 'collar' or sides. Unroll a sheet of clingfilm over the base so you have a square slightly larger than the base, then place the opened 'collar' of the tin on top and snap it closed.
  4. Put the soft cheese into a large bowl. Using an electric hand whisk, beat for a minute until fluffy. Gradually add the sugar, then add the vanilla extract and a pinch of salt. Add the eggs, one at a time, beating well after each addition.
  5. Carefully spread 100ml of the tropical fruit coulis on top of the cooled digestive base. Pour the soft cheese mixture on top. Tap the tin sharply on the worktop a couple of times to get rid any air bubbles.
  6. To decorate, put 2-3 tablespoons of the coulis in a disposable plastic syringe or pipette (you could also use a disposable piping bag with the end snipped off, but it will be a bit trickier). Starting from the centre, dot the coulis in a spiral design on the top of the cheesecake, starting with very small dots at first and gradually getting larger. Then, using a cocktail stick and starting from the first dot you made, run the stick through the centre of each dot, not lifting it up until you reach the last dot. This will create a heart design.
  7. Place the cake tin in a large, deep roasting tin and fill the tin halfway up with water from a freshly boiled kettle. Bake in the oven for about 1 hour 10 minutes, until there is only a slight wobble in the centre. Remove from the oven and set aside to cool – still in its water bath – to room temperature, then remove from the roasting tin and chill in the fridge for at least 6 hours, but preferably overnight.
  8. When ready to serve, unclip the tin and carefully remove the tin 'collar' or sides. Use a palette knife or fish slice to carefully slide the cheesecake off the base onto a serving plate, holding back the clingfilm from one edge. Serve with the remaining coulis.

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