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Mixed Berry Cheesecake

  • Preparation Time30 mins
  • Cooking Time90 mins
  • Serves15
  • DifficultyMedium

For the base

150g whole-wheat biscuits
1 tablespoon sugar
6 tablespoons unsalted butter, melted

For the filling

1.1kg cream cheese at room temperature
300g sugar
5 whole extra-large eggs
2 extra-large egg yolks
4 tablespoons/60ml sour cream
1 tbsp grated lemon zest (2 lemons)
1 ½ teaspoons pure vanilla extract

1. Add 150g whole-wheat biscuits, 1 tablespoon sugar and 6 tablespoons melted unsalted butter into a food processor and combine until moist. Pour into a 9-inch spring form pan and press the crumbs into the bottom of the pan and 1 inch up the sides with your hands.

2. Bake at 160°C for 8 minutes. Once baked, allow it to cool at room temperature.

3. In an electric mixer fitted with a paddle attachment mix 1.1kg room temperature cream cheese with 300g of sugar, creamed on medium high speed until light and fluffy (about 5 minutes). With the mixer on low add 4 tablespoons/60ml of sour cream. Add 1 tablespoon lemon zest and 1 ½ teaspoons of pure vanilla extract. Pour mixture into the cooled biscuit base.

4. Bake for 15 minutes at 230°C, then lower the temperature to 110°C and bake for another hour and 15 minutes. Then turn the oven off, open the oven door and allow the cake to sit in the oven for a further 30 minutes. Take the cake out of the oven and allow it to sit at room temperature until completely cooled. Refrigerate overnight.

5. In a small pan add 340g redcurrant jelly and melt over a low heat. Pour over a mixture of 1 half pint sliced strawberries, 1 half pint fresh raspberries and 1 half pint fresh blueberries (about 600g in total). Add the warm jelly and toss until well mixed. Arrange the berries on top of the cake.

Ina Garten's 'Wow' Mixed Berry Cheesecake

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