2 small jam-filled Swiss rolls, cut into 1 cm (1/2 inch ) thick slices
Filling:
450 g (1 lb) full fat soft cheese
4 x 15 ml (4 tablespoons) spoons redcurrant jelly, melted
225 g (8 oz) caster sugar
4 eggs, separated
300 ml (1/2 pint) double or whipping cream
30 g (1 oz) powdered gelatine
6 x 15 ml (6 tablespoons) spoons water
225 g (8 oz) raspberries, washed and dried
4 x 15 ml (4 tablespoons) spoons redcurrant jelly, melted
225 g (8 oz) caster sugar
4 eggs, separated
300 ml (1/2 pint) double or whipping cream
30 g (1 oz) powdered gelatine
6 x 15 ml (6 tablespoons) spoons water
225 g (8 oz) raspberries, washed and dried
Topping:
300 ml (1/2 pint) double or whipping cream
2 tablespoons spoons Cointreau
225 g (8 oz) raspberries, washed and dried
100 g (4 oz) redcurrants, washed and dried
2 tablespoons spoons Cointreau
225 g (8 oz) raspberries, washed and dried
100 g (4 oz) redcurrants, washed and dried
method
1. Arrange the Swiss roll slices in the bottom of a greased loose-bottomed 25 - 30 cm (10 - 12 inch) round cake tin, pressing them gently together so that they completely cover the bottom of the tin.
2. To make the filling, soften the cheese in a large mixing bowl. Beat in the redcurrant jelly, 100 g (4 oz) of the sugar, the egg yolks and cream. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
3. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture, together with the raspberries. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3 - 4 hours or until the filling is set.
4. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base. For the topping, whip the cream with the Cointreau until thick. Pipe or swirl on top of the cheesecake. Decorate with the raspberries and red-currants.
2. To make the filling, soften the cheese in a large mixing bowl. Beat in the redcurrant jelly, 100 g (4 oz) of the sugar, the egg yolks and cream. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
3. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture, together with the raspberries. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3 - 4 hours or until the filling is set.
4. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base. For the topping, whip the cream with the Cointreau until thick. Pipe or swirl on top of the cheesecake. Decorate with the raspberries and red-currants.
serving amount
serves 10 - 12
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