Berry Cheesecake Recipe

29 Jul

Well this recipe went down at Nottingham Cake Club recently so I thought I’d put it on the Blog. Thanks to Elle for the original recipe!!

Berry Cheesecake


23cm cake tin

600g Mascarpone
200g Crème Fresh
150g of Caster Sugar
2 Large Eggs beaten
125g Butter
Zest of ½ Lemon
4 Tablespoon lemon juice
½ teaspoon vanilla essence
225 grams of digestive biscuits
200g of Blueberries
200g of Raspberries

Preheat the oven to 150 degrees

In a small pan melt the butter whilst you bash the digestives into crumbs (you’ll probably have a couple left over to nibble on!). I used a ziplock freezer bag and wooden rolling pin. Lightly brush the inside of the cake tin with a small amount of the melted butter. Thoroughly mix the biscuit crumbs and the rest of the butter then put into the bottom of the cake tin evenly. Press down with a suitable implement (I used the back of a serving spoon). Then put into the preheated oven for 15mins.

Whilst the biscuit base is baking mix the other ingredients except for the berries. It’ll take a bit of wrist action but worth it to get a smooth creamy filling. Once you’ve got the right consistency then gently fold in the berries.

Once the base is baked remove from the oven and then add the filling. Bake for a further 45-60 minutes. It needs to have a gently wobble in the middle and the edges should just be starting to curl.

Remove from the oven and allow to cool. Once cool place in the fridge to fully set.

Serve with More berries and even a cheeky bit of ice-cream mmmmmmmm


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