Even if it’s the beginning of the year and we all make resolutions and detox, there’s still room in my house for a delicious cheesecake. So this is one that will really take very little time to make and it’s quite extraordinarily yummy. Try it and let me know how it tastes!
PREP TIME: 25 minutes
COOKING TIME: 1 ½ hours
PASTRY
100g (3 oz) unsalted butter, cold and chopped
330ml (1⅓ cups) flour
pinch salt
80ml (⅓ cup) milk
Preheat oven to 200°C (400°F).
Process butter, flour and salt in a food processor to resemble crumbs. Add the milk and process just until combined and dough comes together. Roll out dough, line the base of a 24cm tin with baking paper. Cut to fit the base and sides of the tin. Prick base and chill for 30 minutes,
Line with baking paper and beans/weights. Bake for 15-20 minutes. Then remove the paper and weights and bake for a further 8-10 minutes. Reduce oven to 160°C (350°F).
500ml (2 cups) cream cheese (at room temperature) (2 tubs)
250ml (1 cup) double thick cream
3 jumbo eggs, lightly beaten
150g (5.3 oz) icing sugar
5ml (1 tsp) vanilla extract
200g (7 oz) frozen mixed berries
Process the cream cheese, cream, eggs, sugar and vanilla in a food processor for 1 minute until combined. Pour over the base. Bake for ½ an hour. Spoon the berries over the top. Bake for another hour or until filling is almost set. Turn off oven and leave in oven for 30 minutes. Remove and when cool, either refrigerate or leave out to cool and serve at room temperature.
Serves 8
