Name: Berry ripple cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Filling; 750 gram cream cheese, chopped; 1/2 cup caster sugar; 4 eggs; 2/3 cup cream; 1/4 cup plain flour; 300 gram mixed frozen berries, thawed, well drained, pureed; fresh mixed berries, icing sugar, to serve; 1 cup plain flour; 1/2 cup self-raising flour; 90 gram butter, cubed; 1/4 cup caster sugar; 1 tablespoon ground almonds; 1/4 cup water

Ingredients

Filling

750 gram cream cheese, chopped

1/2 cup caster sugar

4 eggs

2/3 cup cream

1/4 cup plain flour

300 gram mixed frozen berries, thawed, well drained, pureed

fresh mixed berries, icing sugar, to serve

1 cup plain flour

1/2 cup self-raising flour

90 gram butter, cubed

1/4 cup caster sugar

1 tablespoon ground almonds

1/4 cup water

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 23cm spring form pan.

2.Sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap. Chill for at least 30 minutes.

3.Roll out pastry between 2 sheets of baking paper. Ease into pan to line base and side. Trim edges. Chill for 10 minutes. Prick base with a fork, line with baking paper and fill with raw beans or rice. Bake for 10 minutes. Allow to cool. Remove paper and beans.

4.To make Filling; in a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth.

5.Pour into prepared case. Ripple berry puree through the filling. Bake for 50-55 minutes. Cool completely and serve in wedges, topped with fresh mixed berries and dusted with icing sugar.

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