Berry Cheesecake Cheesecake dates back to ancient Greece more than 4,000 years ago, so it was probably created around the time of the very first Olympic Games. This one is a treat for special occasions and can be made in wine glasses for that extra va va voom! Nutritional information per portion (142g): calories fat saturates sugars salt 261.9 10.1g 14% 4.5g 23% 25.5g 28% 0.7g 12% of an adult’s guideline daily amount Equipment Ingredients Weighing scales Serves 12 Food processor or rolling pin 200g oatcake biscuits Mixing bowl Measuring spoons Saucepan or microwave Wooden spoon Glasses or pots x 12 Grater Chopping board Sharp knife Lemon squeezer Blender Spatula Cling film 50g sunflower margarine 1 x 15ml spoon runny honey LGC003 Copyright © Children’s Food Trust Dairy and wheat/gluten 2 x lemon (use the zest from 2 lemons and the juice from 1 lemon) 300g cottage cheese 400g can light condensed milk 300g half-fat crème fraîche 1 x 5ml spoon vanilla extract 400g berries (a mixture of strawberries, blueberries and raspberries) Top Tips • Check on the pack that the margarine is suitable for baking, or it may not melt. Some lower-fat margarines contain a high proportion of water and are not suitable for using in cooking. • Beware of putting the biscuits in the blender to chop up, as blenders are not designed for solids and they may burn out the motor. Look at the Let’s Get Cooking Skills chart to see which skills you have used today. Skills used : 1, 4, 5, 7e, 7m, 8a, 8e, 9e, 9f, 10d, 11b, 11c, 12d, 13a, 14b, 16. www.letsgetcooking.org.uk This recipe was developed with funding from the Big Lottery Fund Berry Cheesecake 1. If you have a food processor, use it to blend the biscuits until they resemble fine breadcrumbs. Alternatively, put the biscuits in a sturdy freezer bag, with all the air pushed out and well sealed, then bash them with a rolling pin or roll of cling film until they are completely broken up. Transfer to mixing bowl. • Crush the biscuits in advance and store in sealed bags. 2. Melt the margarine and honey in a microwave or saucepan and pour over the bisciut crumbs. Mix well then divide amongst the glasses or pots you are serving them in and pat the mixture down. • If you make a banana version, eat it on the same day, as the banana will gradually discolour if kept longer. 3. Using a fine grater remove the zest from the 2 lemons (be careful not to add the white pith as this will be bitter). Cut 1 of the lemons in half and squeeze the juice from both halves. Pour into the blender jug. LGC003 Prepare now, eat later 4. Now put your blender jug on the weighing scales and make sure they are set at zero. Weigh the cottage cheese, condensed milk, crème fraîche and vanilla extract directly into the blender jug. Add the zest from the 2 lemons. 5. Blend until well mixed (about 20 seconds) then pour carefully over the biscuit base, trying not to get any round the edges. If you do get some on the side, just wipe it away with some damp kitchen paper. Scrape any excess from the jug with a spatula. 6. Cover with cling film and put in the fridge to chill for half an hour or until they are set. 7. Meanwhile, wash the fruit and, if the berries need chopping, cut them into bite-sized pieces. Then divide the fruit between the glasses and refrigerate again until ready to serve. • Wash the fruit and leave to dry. • The cheesecakes will keep in the fridge for up to 2 days, but it is better to add the fruit at the last minute. Something to try next time • You can vary the fruit that you put into your cheesecake, just replace 400g berries for other fruits – why not try chopped mango or peaches? (Avoid using kiwi or pineapple as there is an enzyme in these that will separate the cheesecake mixture.) • You could add 1 ripe banana to the cheese mixture in the blender for a banana cheesecake (reduce the crème fraîche weight by the weight of the banana), or stir through some dried fruit after the mixture has been blended. Top Tips • Make sure you cover the cheesecakes with cling film as the flavour is very delicate and may take on other flavours that are in the fridge already, such as onions, garlic or bacon. • You might prefer to put your cheesecake mixture into a piping bag and pipe it into the glasses, as this can be easier and neater. Chill the mixture in the fridge for a few minutes so it starts to thicken before putting it in the bag. • To avoid grating the white pith, grate the side of the lemon once downwards and then turn the lemon and repeat. Look at the Let’s Get Cooking Skills chart to see which skills you have used today. www.letsgetcooking.org.uk This recipe was developed with funding from the Big Lottery Fund Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16. Copyright © Children’s Food Trust Method