• Partnered with
  • Serves 12
  • 25 mins prep
  • 50 mins cook

Berry cheesecake

Berry cheesecake

Berry cheesecake, cheese recipe, brought to you by Woman's Day

Ingredients

Berry cheesecake

  • 250 g packet butternut snap biscuits, broken
  • 90 g unsalted butter, melted
  • 1 1/2 tsp ground cinnamon
  • 500 g cream cheese, softened
  • 1 cup caster sugar
  • 3 eggs, lightly beaten
  • 600 ml thickened cream
  • 1/4 cup cointreau or grand marnier
  • 1 cup frozen raspberries
  • fresh mixed berries, to serve
  • icing sugar, to dust

Steps

Berry cheesecake

  1. Preheat oven to moderately slow, 160°C. Lightly grease a 22cm spring form pan. Line base and side with baking paper.
  2. In a food processor, process biscuits until finely crushed. Add butter and cinnamon. Process to combine. Press biscuit mixture firmly and evenly over pan base. Chill 20 minutes.
  3. In a large bowl, using an electric mixer, beat cream cheese and sugar together until smooth.
  4. Add eggs, one at a time, beating well after each addition. Add half cream and liqueur, beating until smooth. Fold in berries. Pour mixture over biscuit base, smoothing surface.
  5. Bake 45-50 minutes, until just set and slightly wobbly in centre. Turn oven off and allow cheesecake to cool with door ajar for one hour. Cover and chill overnight.
  6. Whip remaining cream to soft peaks. Spoon over top of cake and pile with fresh berries. Dust with icing sugar to serve.

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