Summer Fruit Cheesecake

Directions

*If you do not own a bread machine use a kitchen mixer to mix dough.

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Fit the pan into the machine and close the lid. Set to the dough programme.

Beat the cream cheese to soften, then beat in the sugar, vanilla paste or extract and egg until smooth.

At the end of the programme turn the dough out on to a floured surface and cut off one quarter. Roll out the remainder to a round about 28 cm (11 inches) in diameter. Grease a 23 cm (9 inch) spring-form cake tin. Press the dough into the tin so that it comes about 3 cm (11/4 inches)
up the sides, making a case.

Divide the remaining dough into 10 equal pieces and scatter them into the case. Dot the cream cheese mixture between the dough pieces, then scatter with half the berries. Cover loosely with oiled cling film and leave to rise in a warm place until slightly risen.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 45 minutes until the bread is risen and golden. Make sure the centre of the dough is cooked by piercing it with a skewer. Transfer to a wire rack to cool. Scatter with the remaining fruits and dust with icing sugar.

For spiced peach & redcurrant slice, add 1 teaspoon ground cinnamon instead of the vanilla paste or extract. Chop 4 ripe peaches into small chunks and use instead of the berries. After baking, drizzle the cake with melted redcurrant jelly and scatter with clusters of red currants.

Used with permission of the publisher from 1000 Recipes for Simple Family Food, edited by Eleanor Maxfield, $29.95 paperback, Firefly Books, 2010.