I’m mindful, at this time of year, of having lots of people to cater for at once, and also the value of being able to Do Things In Advance.
I made this at the weekend, for a lunch party at a friend’s house where I was asked to bring pudding. The value of this is that it feeds lots – easily 12*. It not only can, but has to be made in advance. It looks good, but can also be brought out after a meal, to sit on the table for many hours without spoiling and be picked at (‘I’ll just tidy it up’) as guests get drunker and drunker.
I didn’t have a tin big enough, so I made this in one large rectangular Mermaid tin and a smaller tart tin. But this cheesecake is so good that I think it’s worth buying the right size tin for it as I will be making it again.
A few notes:
I put in 300g of frozen mixed berries as that’s the packet I had, and didn’t see the point of keeping back a handful of berries.
Yes you do put the berries in frozen.
Do build the crust up to a good height at the sides, although this mixture didn’t (for me) rise up, there is a lot of it and if your sides aren’t high enough, you’ll be at a dam-bust situation.
It may be an idea to put the tin on a baking sheet to catch any drips – I didn’t have any but see my point just above.
It definitely took an hour in my oven, maybe a few minutes more.
That’s it. This is a good one to keep up your sleeve for party season and the other great thing about it is that * you can cut the slices as thin or thick as you want, so it could feasibly feed may, many more than the predicted dozen.
Here is the recipe.