Gwen Baker UK SAP HCM Consultant
Food
Vanilla Cheesecake with Berries

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Cuisine:

Course:

Category

Source:

Servings:

American

Dessert

Cake

0

Ingredients:

Instructions:

For the base

100 g (4oz) butter

225 g (8oz) Hobnob, or digestive biscuits, crushed

For the filling

800 g (1lb 12oz) medium-fat soft cheese, (we used light Philadelphia)

4 large free-range eggs

150 g (5oz) caster sugar

1 tsp vanilla extract

For the topping

250 ml (9fl oz) half-fat crѐme fraiche

100 g (4oz) each raspberries, blueberries, strawberries

50 g (2oz) redcurrants

icing sugar, to dust

Heat the oven to 150C, 130C fan, 300F, gas 2.

Melt the butter and mix with the biscuits, then press into the tin and chill.

Beat the cream cheese, eggs, sugar and vanilla until smooth, then pour over the biscuit base.

Cook in the centre of the oven for 45 minutes.

Run a knife round the edge.

Turn off the oven and allow to cool completely inside.

It will look a little wobbly in the centre, but the residual heat will gently cook it.

When cool, itÔøΩs best to give it a night in the fridge to firm up before adding the topping.

When ready to serve, spread the soured cream over the top, then top with berries and dust with icing sugar.

It will keep for 3 days in the fridge.