Light cheesecake with summer berries and jelly

A delicate cheesecake with fruit and jelly — light, airy and incredibly delicious. This version is made with homogenised cheese. From time to time you ask whether this type of cheese can be used in baked cheesecakes, and I usually would not recommend it; here, however, things are different. This recipe was created specifically for these delicate cheeses, and it also works beautifully with thick Greek or Turkish yoghurt, or thick sour cream. The cheesecake itself is soft and mousse-like, with whipped egg whites folded into the batter in the traditional way. It rises beautifully while baking and then gently sinks as it cools. A fruit jelly topping works perfectly here, especially with frozen summer berries that need using up before the new season begins :).

Note: if replacing vanilla homogenised cheese with natural homogenised cheese, Greek yoghurt or sour cream, adjust the amount of sugar accordingly and add vanilla sugar or vanilla extract.

Ingredients for the base and cheesecake filling:

• 2–3 packets petit beurre biscuits
• 200 g butter
• 180 g caster sugar
• 6 large eggs, separated
• 1 kg homogenised cheese (for example vanilla flavoured)
• 1 packet vanilla custard powder (40 g)
• 1 tbsp plain flour

All ingredients should be at room temperature.

Line a baking tin measuring approximately 32 x 22 cm at the base with baking parchment. Arrange the biscuits over the base in a single layer, trimming them if necessary to fit.

Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the egg yolks one at a time, mixing well after each addition. Add the homogenised cheese and mix until combined. Add the custard powder straight from the packet and the plain flour, then mix again until smooth. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheesecake mixture.

Pour the cheesecake batter over the biscuit base and level the surface.

Bake at 170°C, for about 60 minutes, or until the cheesecake is clearly baked through: the entire surface should be golden and the cheesecake should rise significantly. Leave to cool in the switched-off oven or with the oven door slightly ajar. The cheesecake will sink as it cools — slightly or more noticeably — and this is completely normal.

Ingredients for the berry jelly topping:

• 2 packets fruit jelly (each intended for 500 ml water)
• frozen summer berries such as blackcurrants, redcurrants, raspberries, sliced strawberries, blueberries or cherries

Dissolve the jelly powders in 750 ml hot water. Leave to cool, then chill until slightly thickened. Scatter the frozen berries over the cooled cheesecake and pour over the thickening jelly mixture. Chill in the fridge until the jelly is completely set.

The cheesecake should be stored in the fridge.

Enjoy!