Recipe Centre

Berry cheesecake

Ingredients
CRUST
200 g tennis biscuits
30 ml castor sugar
100 g melted butter
FILLING
500 g smooth cream or cottage cheese
125 g castor sugar
2 eggs, separated
125 ml sour cream
30 ml cake or all purpose flour
5 ml vanilla essence
5 ml finely grated lemon peel
TOPPING
420 g blueberries in syrup
5 ml lemon juice
30 ml cornflour
5 ml sugar (optional)

Method:
CRUST: Place biscuits in a food processor and process until fine, or place between sheets of waxed paper and crush with a rolling pin. Mix in sugar and gradually blend in melted butter until fully absorbed by crumbs. Cover base and sides of a well-greased flan dish (28 cm in diameter x 2,5 cm deep), pressing in firmly, and refrigerate for about 2 hours. FILLING: Blend cream cheese with sugar and add egg yolks, 1 at a time. Stir in sour cream, flour, vanilla essence and lemon peel, then beat thoroughly until mixture is smooth and glossy. Whisk egg whites until stiff but not dry, and fold them carefully into cheese mixture, using a metal spoon. Spoon filling into chilled crumb case and bake at 180 ºC for 1 hour. Leave to cool at room temperature. TOPPING: Place blueberries (or 420 g bottle redcurrants in syrup) in a saucepan with their juice. Add lemon juice and cornflour, stir until smooth and bring to boil over gently heat. Continue cooking until mixture boils, thickens and clears, stirring constantly. Add sugar, if desired. Allow topping to cool slightly before spreading over cheesecake. Chill well before serving.

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