300g mixed summer berries, such as raspberries, redcurrants, cherries and blueberries
Heat oven to 180C/160C fan/gas 4.
Grease and line a 2lb loaf tin with baking
parchment. Tip the shortbread into a
food processor and blitz into crumbs,
or place in a plastic 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 – you
can do this by hand or in a food processor.
Pour the mix into the tin and smooth the
top with a knife. 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.