This American Berry Torte is a combination of crushed digestive biscuits and cream cheese with a topping of blueberries, loganberries, blackberries blackcurrants. The sugar must be adjusted according to the tartness of the fruit. The following recipe is for blueberries, but if you use other fruit, the quantity of water should be slightly increased.
3 oz. plus
1 teaspoon butter, melted
6 oz. digestive biscuits , crushed
8 oz. sugar ½ lb. full fat cream cheese
1 teaspoon lemon juice
1 teaspoons cornflour , mixed with
1 tablespoon water
2 teaspoons grated lemon rind
12 oz. blueberries
2 tablespoons water
Preheat the oven to moderate 350CF (Gas Mark 4, 180 C). Grease an 8-inch round cake tin with a removable bottom with 1 teaspoon of butter.
In a medium-sized mixing bowl, combine the crushed biscuits, 3 ounces sugar and the melted butter with a wooden spoon.
Lightly press the crumbs into the buttered pan, covering the bottom and halfway up the sides of the pan evenly.
In a medium-sized mixing bowl, beat the cream cheese with a wooden spoon or a fork until it is smooth. Gradually beat the remaining sugar, eggs, lemon juice and half the lemon rind into the cheese, until it is a thick, smooth cream.
Pour the cream cheese mixture into the lined cake tin. Bake in the oven for 35 minutes. Leave the torte to cool and then chill it in the refrigerator overnight.
In a medium-sized mixing bowl, combine the berries, water, cornflour mixture and remaining lemon rind. Pour the mixture into a saucepan and cook for 2 to 3 minutes over moderate heat stirring once or twice. Remove the mixture from the heat and leave to cool.
Spread the berry mixture evenly over the torte and serve.