1 jam Swiss roll, thinly sliced
15 g powdered gelatine
3 tbsp water
350 g redcurrants
350 g raspberries
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
227 g carton skimmed milk soft cheese
142 ml carton single cream
whipped cream to decorate
2 tbsp redcurrant jelly warmed
15 g powdered gelatine
3 tbsp water
350 g redcurrants
350 g raspberries
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
227 g carton skimmed milk soft cheese
142 ml carton single cream
whipped cream to decorate
2 tbsp redcurrant jelly warmed
method
1. Line the sides of an 18 cm cake tin or straight-sided dish with Swiss roll slices, reserving some for the top.
2. Put the gelatine into a cup with the water and leave to soak. Warm gently to dissolve. Reserve 125 g of both redcurrants and raspberries. Cook the remainder very gently for 5 minutes. Put into an electric blender or food processor and work until well blended, rub through a sieve. Stir in the dissolved gelatine and sugar until well blended.
3. Beat the cream and cheese together until smooth, add the fruit mixture and beat until smooth.
4. Pour into the prepared dish and cover with the remaining Swiss roll slices. Chill until set.
5. Dip the dish into hot water and invert the cheesecake onto a serving plate. Pipe a cream border around the top. Fill the centre with the reserved fruit and brush with the redcurrant glaze.
2. Put the gelatine into a cup with the water and leave to soak. Warm gently to dissolve. Reserve 125 g of both redcurrants and raspberries. Cook the remainder very gently for 5 minutes. Put into an electric blender or food processor and work until well blended, rub through a sieve. Stir in the dissolved gelatine and sugar until well blended.
3. Beat the cream and cheese together until smooth, add the fruit mixture and beat until smooth.
4. Pour into the prepared dish and cover with the remaining Swiss roll slices. Chill until set.
5. Dip the dish into hot water and invert the cheesecake onto a serving plate. Pipe a cream border around the top. Fill the centre with the reserved fruit and brush with the redcurrant glaze.
serving amount
serves: 6
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