August 18, 2014 by dgarnett2013
Berry cheesecake: Cake Days – the Hummingbird Bakery
For the biscuit base:
- 220g digestive biscuits
- 100g unsalted butter, melted
For the cheesecake topping:
- 700g full-fat cream cheese
- 1 tsp vanilla essence
- 120g caster sugar
- 3 large eggs
- 80g summer berries, plus extra to decorate
- Whipped sour cream for the top – optional
Line the base of a 20cm cake tin with baking parchment.
In a food processor, blitz the digestive biscuits into fine crumbs. Alternatively, place the biscuits in a plastic bag, seal it closed and crush with a rolling pin.
Pour the biscuits crumbs into a bowl, add the melted butter and mix together with a spoon.
Tip the mixture into the prepared tin, pressing it into the base with the back of the spoon and leave in the fridge for 20 – 30 minutes to cool and set.
Meanwhile, preheat the oven to 160℃.
Cheesecake: Using a freestanding electric mixer with the paddle attachment or hand-held electric whisk, beat together the cream cheese, vanilla essence and sugar until smooth. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to incorporate every last bit of the mixture. Stir in the berries by hand, checking they are evenly dispersed.
Pour the cheesecake on to the chilled biscuit base and place in a roasting tin (put tin foil round tin to keep water out of tin) and fill with water, to create a water bath.
Bake in the oven for approx. 40 minutes or until the cheesecake is a light golden colour, especially around the edges, and firm to the touch, with only a slight wobble in the middle. Allow the cheesecake to cool down to room temperature while still in the tin, and then place in the fridge to set for a few hours or preferably overnight.
Decorate with whipped sour cream and berries if you like.
Summer fun, part II