Baked Cheesecake with Berry Topping
For the base
- 1/3 cup melted butter
- 140 grams digestive biscuits, crushed
- 1 tablespoon caster sugar
- 900 grams of cream cheese
- 250 grams caster sugar
- 3 tablespoons plain flour
- 2 teaspoons vanilla essence
- 2 teaspoons lemon juice
- 3 large eggs
- 200 mls sour cream
- 500 grams frozen berries (I used cherries and strawberries)
- 1/4 cup white sugar
Beat the cream cheese with the sugar for 5 minutes until cream cheese is soft and sugar incorporated. Add in eggs, one at a time, beating well after each addition. Add the lemon juice, sour cream, vanilla essence and flour and beat briefly until combined and creamy.
Pour the filling into the well greased springform tin, and bake at 180 degrees celsius (350 degrees fahrenheit) for 20 - 25 minutes. Check it for wobble'ness (I'm sure that's a real word, I think.) What you're looking for is a cheesecake that is set around the edges and still a little wobbly in the center. Turn the oven off, but leave the cheesecake in the oven until the oven cools.
Pop the berries into a pan, add the sugar, bring it to a low simmer and cook for 5 minutes stirring frequently. Cool completely and add some cointreau or brandy if you fancy.
Take the cheesecake out of the pan and smother with the berries. YUM!!!!