Island Life Magazine Ltd June/July 2009 | Page 101

FOOD & DRINK

life

seasonal produce
JUNE/JULY - What to look out for

Apricot, Asparagus, Aubergine, Courgette, Crab, Fennel
Bulb, Gooseberry, Halibut, Lamb, Lambs Lettuce, New
Potatoes, Peas, Peppers, Radish, Raspberries, Salmon,
Spinach, Strawberries, Spring Greens, Tomatoes, Tuna,
Watercress, Basil, Beetroot, Blackcurrants, Blueberries,
Broad Beans, Redcurrants

Baked raspberry
cheesecake
This is a dead easy two-step recipe that looks like it
took hours (and lots of skill) to make

INGREDIENTS
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Method
Serves 8

Prep 20min
Cook 40min
Ready in 1 hour
1. Heat the oven to 180C/
fan 160C/gas 4. Crush the
biscuits in a food processor (or
put in a plastic bag and bash
with a rolling pin). Mix with
the butter. Press into a 20cm
springform tin and bake for 5
minutes, then cool.
2. Beat the cream cheese

8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs , plus 1 yolk
142ml pot soured cream
300g raspberries
icing sugar

with the flour, sugar, a few
drops of vanilla, eggs, the
yolk and soured cream until
light and fluffy. Stir in half the
raspberries and pour into the
tin. Bake for 40 minutes and
then check, it should be set but
slightly wobbly in the centre.
Leave in the tin to cool.
3. Keep a few raspberries
for the top and put the rest
in a pan with 1 tbsp icing
sugar. Heat until juicy and
then squash with a fork. Push
through a sieve. Serve the
cheescake with the raspberry
sauce and raspberries.

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