Mixed berry baked cheesecake
When I was growing up cheesecake was always served cold and was usually lemon or vanilla
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
120
MINUTES
Ingredients
280g digestives, finely crushed
170g butter, melted
900g cream cheese, at room temperature
3 tbsp plain flour, sieved
170g golden caster sugar
3 eggs and 1 extra egg yolk
30g raspberries, crushed
30g blueberries, crushed
200ml sour cream
To decorate:
A selection of colourful fruit and dried berries
Method
Preheat your oven to 160°C and line a 9 inch round spring form tin with parchment.
Stir the crushed biscuit into the melted butter and combine. Press them down into the prepared tin and flatten the surface.
Bake for ten minutes and set aside. Turn your oven up to 200°C.
Whisk the cream cheese, flour and sugar until smooth. Add the eggs and yolk one at a time until combined. Slowly mix in the crushed fruit and sour cream until everything is combined.
Scoop the mixture on top of your base and smooth it out. You can tap the tin very gently on a work surface to get out any air.
Bake for ten minutes and then turn your oven way down to 90°C and bake for a further 50 minutes.
Turn off the oven and allow the cake to sit there cooling for at least a further hour. This will help prevent the top cracking too much and also allow it to firm up.
Decorate with a selection of fresh and dried fruit.
