A Very Berry Birthday Cheesecake

So I turned twenty four last Friday and it was a day full of records, a new film, nostalgia and making cheesecake! The day was spent alone (awww) with phone calls from family and sporadic conversations with John while he was working. Luckily I love my own company and I felt content making this fruity creation while the rain poured down and the melancholy voice of Joni Mitchell echoed in the background. Unfortunately, work also called for me and I had to be on waitress duty for the evening. Celebrations have been put on hold for another evening when people are able to attend and have a few tipples. However, I don’t think the cheesecake will last another day in this household for them to get their hands on a slice.

So yeah, I’m that chick that makes her own birthday cake [cue the violins] It’s the new cool thing to do, along with getting excited over a new casserole dish and wearing christmas socks with bobbles and snowflakes on throughout the year. 

I’m happy about being twenty four. It’s better than twenty three. A good solid even number which pleases me. What also pleases me is the buttery base that the shortbread offers and that cool, light yet satisfying texture of the creamy cheesecake. Apart from frequent appearance of a caterpillar cake which was present at previous birthdays until the age of twenty two, this was the best celebratory cake so far…

Serves 8 – 10 (recipe from Good Food)

– 200g pack of shortbread

– 50g melted butter

For the cheesecake

– 2 x 300g cream cheese

– 1 x 200ml creme fraiche

– 1stp vanilla extract

– 175g caster sugar

– 2 tbsp plain flour

– 2 eggs

For the topping

– 5 tbsp seedless raspberry jam

– 300g mixed berries (Blackberries, redcurrants, strawberries, blueberries)

Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a sandwich bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again. Pour the mix into the tin and smooth the top with a spatula. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled. To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.