This recipe has been contributed from Mo Joslin at the Kentish Fare Recipes of 1999.

Ingredients:

230g plain flour

230g unsalted butter

Ice cold water for mixing

230g of cream cheese

4 eggs (separated)

1 tbsp caster sugar

115g local strawberries

115g local raspberries

1 peach (skinned and sliced)

2 tbsp redcurrant jelly

1 tbsp honey

1 tbsp lemon juice

METHOD:

To make the pastry: Rub 115g of butter into the flour and mix with a small amount of water. Roll out and cut a circular piece to fit into a 10 inch cake tin.

To make the filling: Melt 115g of butter and beat into the cream cheese, along with the beaten egg yolks and sugar. Whip the egg whites until they are stiff, and fold them into the mixture with a metal spoon.

Pour it into the pastry case and cook in a pre-heated oven (190° or gas mark 5) for approx 1 hour. By then it should have set and turned golden. Then leave to cool.

To make the glaze: Put the redcurrant jelly into a small pan with the honey and lemon juice and bring to the boil, boil for 5 mins then leave to cool.

Halve the strawberries and arrange on top of the cheesecake with the peach slices and raspberries. Pour the glaze over the top and chill.

The dessert can then be served on its own or with cream