Redcurrants start to fruit at the end of June. If you can get to them before the birds do, this is a delicious way of enjoying them at their best, fresh and totally in season. This easy, no-bake cheesecake serves 10-12 people.
- 300g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 75g icing sugar
- 1-2 tsp vanilla essence
- 300ml double cream
For the coulis
- Blitz the digestive biscuits into breadcrumbs and add the melted butter to create a mix with a coarse, sandy texture.
- Press this mixture into a greased and lined 20cms springform cake tin,
using the back of a spoon to build a smooth and even layer. Chill in the fridge until firm.
- Using a stand or hand mixer, whip the cream cheese, icing sugar and vanilla essence until smooth and creamy.
- In a separate bowl, whip the double cream until it forms soft peaks that hold their shape. Gently fold the double cream into the cream cheese mix until combined.
- Using a spatula, scoop the mixture onto the biscuit base, smoothing the surface so that it is level.
- Chill overnight in the fridge, or for at least 6 hours.
- To make the coulis, blitz the raspberries, lemon juice and icing sugar together using a stick blender. Sieve this mixture, using a spatula to extract as much liquid as possible and discard the seeds. Chill for several hours.
- Just before serving pour the coulis over the cheesecake and top with an artful display of the mixed berries.
- Sprinkle with icing sugar for the finishing flourish.