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.
- 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
Crush the biscuits, then melt the butter and stir it in. Press into the base of a greased 22cm springform tin and set aside.
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.
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.
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.