Berry cheesecake


Ingredients 17
Servings 8
Time

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.
 

Read more on: bake  |  dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.