The sweetest Christmas: Annie Bell's Swedish cheesecake with berries recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The sweetest Christmas Annie Bell’ s Swedish cheesecake with berries recipe By You Magazine - December 19, 2021 This breaks the mould: it is not as sweet as most cheesecakes and is lighter, too. Also, as it’s served slightly warm there is no overnight ripening. The blackberries nod to the Swedish love of cloudberries, a golden blackberry. Ellis Parrinder SERVES 6 Unsalted butter, for greasing 300g cottage cheese 4 cardamom pods, seeds ground in a pestle and mortar 2 medium eggs, plus 1 medium egg yolk 80g golden caster sugar, plus a little extra for blackberries 30g plain flour 50g ground almonds 300ml double cream 400g blackberries Preheat the oven to 180C/160C fan/gas 4 and grease a 20cm springform cake tin that is at least 5cm deep. Whiz the cottage cheese and cardamom in a food processor until smooth, then add all the remaining ingredients, except the berries, and whiz again. Place the prepared tin on a baking sheet, fill with the mixture and bake for 1 hour. Meanwhile, put the blackberries in a medium saucepan, cover and gently heat for 10 minutes, stirring halfway through until they give out their juices and turn a paler mauve, but without turning mushy. Transfer to a bowl and sweeten to taste with a little more caster sugar. Run a knife around the edge of the cheesecake and leave to cool for about an hour, dishing it up while it is still faintly warm, with the blackberry sauce spooned over. Any leftovers will be delicious for several days thereafter, eaten chilled, in which case loosely cover it. Food styling: Sarah Hardy. Prop styling: Max Robinson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved