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Fruity Cheesecake w Grapes, Apples, Kiwi




Source of Recipe


Sainbury's


List of Ingredients




for the pastry:
175g plain flour, sifted
75g butter, diced
20g icing sugar, sifted
1/2 x 5ml spoon vanilla bean paste
for the filling:
2 x 250g tubs ricotta cheese
50g icing sugar, sifted
3 medium eggs, beaten
juice and finely grated rind of 1 lemon
3 x 15ml spoons cornflour
for the decoration:
selection of fresh Chilean fruit - green and red grapes, blueberries, kiwi fruit, peeled and sliced, apples, quartered, cored and sliced
3 x 15ml spoons apricot glaze, warmed



Recipe



Preheat the oven to 200°C, 400°F, gas mark 6. Grease and base line a 20cm spring form cake tin.

Put all the pastry ingredients together into a food processor. Blend until the mixture just remembles fine breadcrumbs, then add enough ice cold water (about 2-3 x 15ml spoons) to make a soft, pliable dough.

Wrap the pastry in clingfilm and chill for 30 minutes.
Roll out the pastry on a lightly floured surface large enough to line the base and sides of the tin. Bake blind.

Whilst the base is cooking, make the filling. Place all the ingredients into a food processor and blitz for 20-30 seconds or until smooth. Pour into the cooked pastry case and bake at 170°C, 325°F, gas mark 3 for 35-45 minutes, or until just set in the middle when gently touched.

Leave to cool in the tin, then chill for 1-2 hours.

Decorate with Chilean fruit and brush with the apricot glaze. Serve cut into wedges.