New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
Yes, I’ve hijacked Gaby’s blog this week, to attempt my first ever bake. I love cooking and Gaby loves baking so most things are covered. I’m not the inventive baker that Gaby is so this cheesecake takes some inspiration from one of Jamie Oliver’s recipes. I’ve a handful of core family favourites of his that go back a few decades.
Ingredients:
680gms cream cheese
250gms raspberries
250gms digestive biscuits
10 peach pieces finely sliced
100gms icing sugar plus for dusting
100gms unsalted butter
1 tsp vanilla bean paste
4 eggs
1 lemon
Method:
Preheat oven to 160⁰C
Melt butter in 28cm ovenproof pan over low heat. Blitz the digestives finely in a food processor. Turn of the heat and add the biscuit crumbs. Spread evenly and bake for 5 mins then remove from oven. Crack the eggs into the processor with most of the sugar and the vanilla. Blitz for two minutes. Add the cream cheese and lemon and blitz further. Pour over the biscuit base. Mash half the raspberries and swirl into the top along with rest of sugar. Bake for 15 minutes.
Take out and scatter the rest of the raspberries and peach slices and return to the oven for ten minutes under the grill on high.
As it starts to brown, remove and allow to cool before chilling for 2 hours in the fridge (the cake not you 😊). Remove from the fridge and stand back from the stampede.
Michael Van Clarke
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.