Strawberry and blueberry cheesecake recipe

Ingredients

• 175 g sweet oat biscuits, crushed
• 50 g hazelnuts, chopped
• 50 g butter, melted
• 350 g full-fat curd cheese
• 3 eggs
• 350 g fromage frais
• 1 tsp vanilla extract
• 175 g caster sugar
• 450 g strawberries, sliced
• 225 g blueberries
• Double cream, to serve

Method

1. Combine the crushed oat biscuits, chopped hazelnuts and melted butter. Press the mixture evenly into a 22cm loose-bottomed tin and refrigerate it until firm.
2. Heat the oven to 150°C (gas 2). Mix the curd cheese, eggs, fromage frais and vanilla until smooth. Pour the filling over the chilled base and bake for 30 minutes.
3. Leave the cheesecake to cool, then refrigerate it until firm.
4. Coat 225g of the strawberries with the caster sugar and leave them for 30 minutes. Press this fruit through a sieve to make a sauce and refrigerate it until needed.
5. Slice the chilled cheesecake, add the remaining strawberries and blueberries, and serve with the strawberry sauce and double cream.