Tag Archives: lemon curd

Baked blackberry and lemon curd cheesecake

I was going to write about iced coffee today, but the weather is so grey and miserable this appealed more.

This came from those recipe cards Waitrose has hanging up, usually near the exit. I don’t know who writes the recipes for Waitrose, but they are an unsung hero – some of my very best bakes have come from unauthored recipes from Waitrose. This is a lovely, lovely recipe that makes a great cake: not too fancy, but fancy enough to make it no ordinary cheesecake. It’s also pretty easy to make because a lot of it is assembly, not technique. Try it this weekend after Sunday lunch and let me know how you get on with it.

The recipe is here, but I adapt it slightly and this is how I cook it:

200g pack essential Waitrose All Butter Biscuits, crushed (OBVIOUSLY you can use different ones but I have found these work well)
60g butter, melted
300g soft cheese
300ml Isigny Creme Fraiche
150g caster sugar
1 tsp of vanilla extract
2 eggs
225g -ish of blackberries
Lemon curd (I really, really recommend Duchy Originals) – as much as you need to coat the biscuit base with a thin layer, I’d say about six tablespoons.
Icing sugar for dusting (I always forget to do this).

First you crush the biscuits anyway you see fit. I do them with a rolling pin, rolled over a sealed plastic bag. Melt the butter, introduce the two and spread this across a parchment base-lined 23cm spring form tin. Chill in the fridge for an hour or two, less is fine.

To make the filling, heat up the oven to 190C. Mix together the soft cheese, creme fraiche, caster sugar and vanilla extract – either by hand or in a food mixer with a whisk attachment. Add the eggs and beat well until everything is incorporated. Set aside for a momentino.

Get out the tin with the biscuit base, dollop lemon curd across the base, you want it pretty much covered by a thin layer. Now put the blackberries over the top. I used frozen ones that had been picked from our garden last year, and it was nice to see them again.

Now drop the cheese mixture over the top, level out, and cook for  40–45 minutes. It’ll be brown around the edges and set in the middle. (The photo above makes it look like it’s REALLY brown, that’s cos of the effects of the film I use, it’s not that brown.) Take it out, leave it to cool and then leave it in the fridge for a few hours. Overnight if possible because this is even better the next day.Because of this it makes a great dessert to serve when you have people coming round as it’s one less thing to worry about on the day. It will easily keep for a few days in the fridge.

Easy Berry Tart


The me I show to the world isn’t always the same as the private me. I know that, sometimes, people who think they know me, suppose my life is one big idyllic bubble. All baking and babies and countryside and long grass through which to trail my fingers.

And that is indeed part of my life, especially since our lawn mower breaks down often. But it’s also because I don’t always choose to share the more negative parts of my life publicly because I like to see the best in everything and I like to spread joy and comfort; not worry and misery.

I have this memory of being very young and  being in the playground at primary school. I sometimes found playtimes hard but pretended, largely, that I didn’t. Mostly they were okay but not my favourite time: too disorganised, too sprawly and I didn’t have a best friend til way, way later with whom to buddy up.

The school bully (someone actually very troubled, I discovered lately) only once picked on me so I was never really bullied. That wasn’t the problem. But she invariably picked on someone and I thought “Jesus this playtime is just a free for all, where are the adults to help us?” (My mother is Neapolitan and in Naples no child is allowed to misbehave and everyone parents everyone else’s child.)

And then I remembered that Kizzy was on that afternoon and I got this surge of happiness (it was to be 30 years before I realised it was actually a surge of a hormone called oxytocin and for ages I thought I was the only one who experienced these physical surges of happiness). And I realised, right there and then, that life was about a series of episodes; pockets of good things and bad things and if you could just concentrate on the good things, the bad things could diminish. Mostly. And that Kizzy moment has never left me.

This week a much loved colleague from my years at the Independent on Sunday, died. She was also a friend that I’d known for twenty years. Someone that I hadn’t spoken to in a while, because I took it for granted that she’d always be there to catch up with. As you do. I won’t say anything else about her or what happened to her, because it will probably just make you anxious and think the world is a big, scary, place. And it isn’t. It’s mostly really good.

Clare read this blog avidly, although she never commented. Even in her last message to me just last Saturday she said “I’ve really loved your blog”. Because I can’t be absolutely sure that you can’t read the internet when you’re dead (I mean, come on, who knows?). I’m giving her a shout out here. Clare was a hopeless romantic and we shared many cosy, chatty evenings at her house in Crouch End when she lived in London. This is just the sort of tart we’d have made because it would have been lovely, and shown caring and thought, but not distracted us too far  from the task in hand: putting the world to rights.

So here is an easy tart. Although usually, because I am a crashing, crashing snob about home made things, I would never entertain the thought of buying a home made pastry case, sometimes, it’s okay to. Buying the pastry case for this makes this so easy. And yet the result is glorious. I’ve put it here, today, because there are so many berries being picked right now and this is a lovely way to use them. It will make you feel good making it and even better eating it.

You need a ready made shortcrust pastry case, about…8 or 9 inches? They’re pretty standard size in the supermarkets.

500g mascarpone

3 tablespoons of lemon curd. Something artisan would be lovely

Half a teaspoon of vanilla essence

One tablespoon of icing sugar

300g berries, whatever you like

The syrupy topping (which isn’t essential):

Three tablespoons of caster sugar

The zest of half a lemon

Put your pastry case on a plate. Mix together the mascarpone, lemon curd, vanilla extract and the icing sugar until smooth and all homogenous. Spread it evenly over the pastry case. Chill for one hour. [Note: if you don’t have time and want to just assemble it all in one go, do, but you must then either leave the lemon syrup out of make sure it’s chilled, don’t pour it over hot!]

Meanwhile, make the syrupy topping which you do by putting the caster sugar and two tablespoons of water in a pan over a low heat. Let the sugar dissolve, increase the heat to boil for a few minutes (2-3). Remove from heat and add lemon zest. Cool completely.

When ready to serve put the berries on top (I find them nicer at room temperature), pour the syrup topping over the whole thing and serve.