BAKED BERRY CHEESECAKE
100g unsalted butter, cold and chopped
1⅓ cups flour
⅓ cup milk
Preheat oven to 200°C.
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.
500ml cream cheese (at room temperature) (2 tubs)
1 cup double thick cream
3 jumbo eggs, lightly beaten
150g icing sugar
1tsp vanilla extract
200g 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.