Name: Berry ripple cheesecake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 10
Ingredients: Filling; 750 gram cream cheese, chopped; 1/2 cup (110g) caster sugar; 4 eggs; 2/3 cup (160ml) cream; 1/4 cup (35g) plain flour; 300 gram mixed frozen berries, thawed, well drained, mashed; fresh berries, to serve; icing sugar, to serve; 1 cup (150g) plain flour; 1/2 cup (75g) self-raising flour; 90 gram butter, cubed; 1/4 cup (55g) caster sugar; 1 tablespoon ground almonds; 1/4 cup (60ml) water

Berry ripple cheesecake

Serves 10

Prep

20M

Cook

1H 5M

Total

1H 25M

Ingredients

Filling

750 gram cream cheese, chopped

1/2 cup (110g) caster sugar

4 eggs

2/3 cup (160ml) cream

1/4 cup (35g) plain flour

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

fresh berries, to serve

icing sugar, to serve

1 cup (150g) plain flour

1/2 cup (75g) self-raising flour

90 gram butter, cubed

1/4 cup (55g) caster sugar

1 tablespoon ground almonds

1/4 cup (60ml) water

Method

1.Preheat oven to 180°C. Lightly grease a 23cm springform pan.

2.Sift flours into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in caster sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap; chill 30 minutes.

3.Roll out pastry between 2 sheets of baking paper to fit prepared pan. Ease into pan;line base and sides. Trim edges. Chill 10 minutes.

4.Prick base with a fork, line with baking paper; fill with baking weights, beans or rice. Bake blind for 10 minutes. Remove paper and weights and cool.

5.Make filling: using an electric mixer, beat cream cheese and caster sugar together, until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in cream and flour, until smooth.

6.Pour filling into prepared case. Swirl berry puree through filling. Bake 50-55 minutes. Cool completely before serving. Top with extra berries and a sprinkling of icing sugar.