Vanilla Cheesecake with Berries
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.