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Curd Cheesecake with Fruit Sauce

Curd cheesecake with fruit sauce is light as air and goes served with damson, plum or apricot sauce - whatever you can find that's in season

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  • Serves 8-10

  • Total time 45 mins

  • Skill level Easy

  • Prepare ahead yes

Ingredients

  • 225g digestive biscuits
  • 100g butter
  • 600g curd cheese
  • 100g sugar
  • 2 large eggs
  • 2tsp vanilla extract
For the sauce:
  • 500g damsons, plums or apricots
  • juice of 1 lemon
  • 125g sugar
You will need:
  • a 22cm loose-based or springform tin, sides buttered

Preparation

For a dinner party recipe that can be prepped ahead without any fuss, will feed a lot of people and is super easy to whip up, why not try this curd cheesecake recipe served with a sweet and fruity sauce? This recipe serves up to ten people, so you’ll be covered even if anyone asks for seconds too. Using fruit that’s in season, it’s a cost effective way to prepare a dessert this week.

HOW TO MAKE CURD CHEESECAKE WITH FRUIT SAUCE

  1. Crush the biscuits, then melt the butter and stir it in. Press into the base of a greased 22cm springform tin and set aside.
  2. Heat the oven to 170C, gas 3. Whisk together the curd cheese, sugar, eggs and vanilla until well combined – around 10 minutes with an electric whisk. Spoon over the biscuit base.
  3. Bake the cheesecake for 35 minutes. It should still have a little wobble in the middle. Run a knife around the edge, leave to cool then put into the fridge.
  4. To make the sauce, stone the bigger fruits but not the damsons. Put the fruit in a pan with the lemon, sugar and 150ml water. Bring to the boil then simmer for 10 minutes. For damsons, pass them through a sieve then whizz with a stick blender. Chill until you are ready to serve.