Gemma Simmonite’s Deliciously Light Wimbledon Cheesecake

Name: Gemma Simmonite’s Deliciously Light Wimbledon Cheesecake
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Yield: 8-10 Servings
Cuisine: British
Ingredients: 100g butter melted; 225g digestive biscuits; 2 tbsp caster sugar; ½ tsp salt; 900g Philadelphia Cream Cheese, room temperature; 250g caster sugar; 3 tbsp of plain flour; 2 tsp vanilla extract; 2tsp of lemon zest; 3 large free-range eggs plus 1 yolk, room temperature; 200 ml sour cream, at room temperature and stirred until smooth; 100ml Pimm’s; 300ml cloudy lemonade; 1 tbsp of strawberry jam; 1 tsp of grenadine; A selection of strawberries and raspberries; Thinly pared cucumber; Crushed meringue shells; Mint sprigs

preparation 30 minutes
cook time 1 hour 15 minutes
Serves 8-10

This cheesecake recipe is served with just about everything associated with Wimbledon season - juicy summer strawberries, raspberries, crushed meringues, and of course a slightly sinful Pimm’s glaze. Anyone for tennis?!

Recipe provided by Gemma Simmonite, Co-owner and chef of Gastrono-me, a restaurant in Bury St Edmunds

Ingredients Method

For the cheesecake base
100g butter melted
225g digestive biscuits
2 tbsp caster sugar
½ tsp salt
For the filling
900g Philadelphia Cream Cheese, room temperature
250g caster sugar
3 tbsp of plain flour
2 tsp vanilla extract
2tsp of lemon zest
3 large free-range eggs plus 1 yolk, room temperature
200 ml sour cream, at room temperature and stirred until smooth
For the Pimm's Glaze
100ml Pimm’s
300ml cloudy lemonade
1 tbsp of strawberry jam
1 tsp of grenadine
For the cheesecake decoration
A selection of strawberries and raspberries
Thinly pared cucumber
Crushed meringue shells
Mint sprigs

Heat the oven to 180°C/Fan 160°C. Tip the biscuits, melted butter, caster and salt into a food processor and blitz to make fine crumbs, press into the tin firmly and bake for 10 minutes. Remove and allow to cool.

Increase the oven temperature to 220°C/Fan 180°C.

With an electric hand whisk or tabletop mixer beat the cream cheese on a low speed for about 2 minutes. Slowly add the caster sugar, when incorporated add the flour, making sure to scrape down the sides. Now add the vanilla extract, lemon zest, eggs, and the egg yolk, again scraping down to make sure all the ingredients are incorporated. Add the soured cream and whisk on low until just blended.

Pour in the filling and bake for ten minutes. Reduce the oven to 110°C/Fan 90°C and bake for a further 40 minutes. Leave to cool completely before decorating.

Make the Pimm's glaze. Put the Pimm’s, lemonade, grenadine and jam into a small saucepan and slowly bring to the boil. Boil for 8-10 minutes until reduced and syrupy. Strain into a jug and cool.

To decorate, Arrange the strawberries, raspberries, meringue pieces, coiled cucumber slices, and mint. Drizzle with the Pimm’s glaze to make your toppings glisten.

Ingredients

For the cheesecake base

100g butter melted

225g digestive biscuits

2 tbsp caster sugar

½ tsp salt

For the filling

900g Philadelphia Cream Cheese, room temperature

250g caster sugar

3 tbsp of plain flour

2 tsp vanilla extract

2tsp of lemon zest

3 large free-range eggs plus 1 yolk, room temperature

200 ml sour cream, at room temperature and stirred until smooth

For the Pimm's Glaze

100ml Pimm’s

300ml cloudy lemonade

1 tbsp of strawberry jam

1 tsp of grenadine

For the cheesecake decoration

A selection of strawberries and raspberries

Thinly pared cucumber

Crushed meringue shells

Mint sprigs

Method

Increase the oven temperature to 220°C/Fan 180°C.

Pour in the filling and bake for ten minutes. Reduce the oven to 110°C/Fan 90°C and bake for a further 40 minutes. Leave to cool completely before decorating.

Make the Pimm's glaze. Put the Pimm’s, lemonade, grenadine and jam into a small saucepan and slowly bring to the boil. Boil for 8-10 minutes until reduced and syrupy. Strain into a jug and cool.

To decorate, Arrange the strawberries, raspberries, meringue pieces, coiled cucumber slices, and mint. Drizzle with the Pimm’s glaze to make your toppings glisten.