Baked Berry Cheesecake
Let's face it; this is by no means the most aesthetically pleasing cheesecake in the world. The top is cracked and the colour could certainly be more vibrant...but honestly? The flavour is ridiculously gorgeous, so it's easy to overlook the outward imperfections.
The rich, buttery base is beautifully complemented by the smooth, creamy filling studded with sweet strawberries and the slight sharpness of the raspberries. This is the perfect summer dessert - deliciously decadent while still having a fruity kick. Though realistically, is there ever a bad time of year for cheesecake? I think not...
Recipe over at my blog, Cloudberry Dreams
or
BAKED BERRY CHEESECAKE
200g Digestive biscuits (though similar plain biscuits would do)
150g butter, melted
375g cream cheese
1/2 cup caster sugar
1 tablespoon vanilla extract
2 eggs
3 tablespoons plain flour
200ml sour cream
1/2 cup roughly chopped strawberries, washed and hulled
1 cup frozen raspberries
Preheat the oven to 160 degrees Celsius (325 Fahrenheit or Gas Mark 3) and line a 20cm (8 inch) round springform pan with greaseproof baking paper.
Place Digestive biscuits in the food processor and process until finely crushed. Add the butter and process again until well combined. The biscuit mixture should feel slightly damp and should press together and hold easily when pressed down with your fingertips. If it appears too dry, add a little more butter (20g at a time) until it reaches the desired consistency. Pour the biscuit mixture into the lined pan and press down firmly with your fingertips, spreading the mixture to cover the base of the pan. Bake in the oven for 10 - 12 minutes.
In the meantime, beat the cream cheese, sugar and vanilla extract with an electric mixer to combine. Beat in the flour and then add the eggs one at a time, beating well after each addition. Beat in the sour cream until just combined.
Using a wooden spoon, gently fold the strawberries and 2/3 of the frozen raspberries into the batter.
Pour the batter over the base and then gently drop the remaining frozen raspberries evenly over the surface of the mixture.
Bake for 50 minutes (though start checking after 40). The cheesecake is ready when the top is firm and there is a slight wobble in the middle of the cake.
x-posted to bakebakebake
The rich, buttery base is beautifully complemented by the smooth, creamy filling studded with sweet strawberries and the slight sharpness of the raspberries. This is the perfect summer dessert - deliciously decadent while still having a fruity kick. Though realistically, is there ever a bad time of year for cheesecake? I think not...
Recipe over at my blog, Cloudberry Dreams
or
BAKED BERRY CHEESECAKE
200g Digestive biscuits (though similar plain biscuits would do)
150g butter, melted
375g cream cheese
1/2 cup caster sugar
1 tablespoon vanilla extract
2 eggs
3 tablespoons plain flour
200ml sour cream
1/2 cup roughly chopped strawberries, washed and hulled
1 cup frozen raspberries
Preheat the oven to 160 degrees Celsius (325 Fahrenheit or Gas Mark 3) and line a 20cm (8 inch) round springform pan with greaseproof baking paper.
Place Digestive biscuits in the food processor and process until finely crushed. Add the butter and process again until well combined. The biscuit mixture should feel slightly damp and should press together and hold easily when pressed down with your fingertips. If it appears too dry, add a little more butter (20g at a time) until it reaches the desired consistency. Pour the biscuit mixture into the lined pan and press down firmly with your fingertips, spreading the mixture to cover the base of the pan. Bake in the oven for 10 - 12 minutes.
In the meantime, beat the cream cheese, sugar and vanilla extract with an electric mixer to combine. Beat in the flour and then add the eggs one at a time, beating well after each addition. Beat in the sour cream until just combined.
Using a wooden spoon, gently fold the strawberries and 2/3 of the frozen raspberries into the batter.
Pour the batter over the base and then gently drop the remaining frozen raspberries evenly over the surface of the mixture.
Bake for 50 minutes (though start checking after 40). The cheesecake is ready when the top is firm and there is a slight wobble in the middle of the cake.
x-posted to bakebakebake