Baked cheesecake with berry sauce and cookie base
Berry lovers won't be able to resist this gorgeous cheesecake recipe! With a crumbly cookie base, silky cheesecake filling and vibrant berry sauce, this recipe creates a truly showstopping dessert
- 200 g chocolate crème-filled cookies
- 45 g butter, melted
- 500 g cream cheese, at room temperature
- 2 tbsp flour
- 1 tsp vanilla essence
- 1/2 cup sour cream
- 1 1/4 cups caster sugar
- 3 eggs, at room temperature
- 2 1/2 cups berries, fresh or frozen (if using strawberries, cut in half)
- 1/3 cup sugar
- 1/4 cup water
- 1 tbsp arrowroot, dissolved in 1 tablespoon cold water
- 1 tbsp lemon juice, to taste
- Make the berry sauce (see below), and set aside to cool. Preheat oven to 160°C.
- Remove the base of a 22cm springform pan; invert and cover with baking paper, then clip in place, allowing the edge to overhang. Grease sides. Place the tin onto a rimmed baking tray.
- Pulse the biscuits in a processor until crushed. Mix in melted butter then turn into the tin and spread evenly over the base, pressing down firmly. Chill.
- Beat cream cheese until light and fluffy – about 90 seconds. Add the flour and beat until just combined. Add the vanilla, sour cream and sugar, mixing until it is just combined.
- Add eggs, one at a time, mix and pour mixture into the tin. Spoon a quarter of the cooled berry sauce on top and swirl it in with the tip of a knife. Bake for 45 minutes.
- When light golden but still jiggly in the middle, turn off the heat and open the oven door slightly. After 10 minutes run a sharp knife around the cheesecake, separating it from the side of the tin. Leave in the oven until completely cool. Pour the remaining sauce over the top and chill in the fridge before removing from the tin.
- Place half the berries in a small pan with the sugar and water and bring to a simmer; cook until the berries are beginning to soften. Stir in the remaining berries and arrowroot mixture and heat, stirring, until thickened. Add lemon juice, to taste.