BAKED RUBY CHEESECAKE INGREDIENTS 250g (9oz) Shortbread Biscuits 50g (2oz) Butter, melted 125g (4oz) Caster Sugar 25g (1oz) Plain Flour 400g (14oz) Full Fat Curd Cheese 142ml (5fl oz) Carton of Soured Cream 3 Eggs, large 1 Lime 175g (6oz) Redcurrants or Blackcurrants 125g (4oz) Raspberries Icing Sugar, to dredge RECIPE INFORMATION Serves 8 HOW TO PREPARE 1. Lightly grease a 20.5cm (8inch) spring release cake tin. Finely crush the biscuits in a food processor or with a rolling pin and place in a bowl. Stir in the melted butter then press into the base of the tin. Place in the refrigerator while you prepare the filling. 2. Place the caster sugar and flour into a large bowl. Add the curd cheese, soured cream, eggs, grated lime rind and 15ml (1tbsp) lime juice and beat or whisk with an electric hand whisk, until smooth. Fold in half the redcurrants and pour over the biscuit base. 3. Stand the tin on a baking sheet and bake in a preheated oven at 170°C, 325°F, gas mark 3 for 35-40 minutes or until firm but slightly springy to the touch. Leave to cool in the tin. 4. Run a knife blade around the edge of the cheesecake and carefully remove the tin. Pile the raspberries and remaining redcurrants on the top and dredge with icing sugar.
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