Servings
12
Ready In:
40mins to make, 2hrs to set
Good For:
Morning tea, dessert, high tea or gift for someone special
Ingredients
- 260g malt biscuits (crushed)
- 130g butter- melted and cooled slightly
- 35g caster sugar
- 1/2 lemon- zest only
- 700g cream cheese (remove from fridge an hour before making)
- 300g thick sour cream
- 225g caster sugar
- 6eggs
- 225ml cream- warm, not hot
- 7 1/2 leaves gelatine
- 1/2 tsp vanilla seed syrup (or good quality vanilla essence)
- 1 lemon- juice and zest
- 150g defrosted frozen berries OR fresh (use any flavour of berry that you wish for this recipe)
- 140g berries (glaze)
- 20g caster sugar (glaze)
- 1/2 lemon-juice only (glaze)
- pinch salt (glaze)
- 40ml water (glaze)
- 2 1/2 leaves gelatine (glaze)
Step by Step Instructions
Step 1
The beauty to this recipe is that you can make the cheesecake into any flavour you like. Choose any berry or simply add your preferred flavour to the cheesecake filling.
Line a 40cm by 20cm deep tray or a 20- 25cm diameter springform cake tin with greaseproof paper. Line the base and sides.
Step 2
To begin this recipe, remove the cream cheese from the fridge an hour before making the filling. If you use the cheese when it’s too cold the filling may be lumpy.
Mix the biscuits, 35g caster and melted butter together and press into the base of the tin evenly. The pictured cheesecake has biscuits up the sides but this recipe has measurements for the base only. If you want up the sides, double the weight of the biscuit mixture.
Place the tin into the fridge to fully harden (about 20mins).
Step 3
Put the cream cheese and caster sugar into an electric mixing bowl and beat using a paddle until light and softened. Add sour cream and mix through. Bloom (soften) the gelatine in very cold water, squeeze out the excess water and then stir through the warm cream.
Add eggs to the cheese mixture one at a time, mixing through after each one before adding the next. Once all the eggs have been added, change from a paddle to a whisk attachment.
Slowly add the warm cream mixture to the cheese and then increase the speed and whisk until smooth.
Step 4
Add lemon juice, lemon zest and vanilla to the cheese mixture, whisk through to combine. Remove the bowl from the machine and stir through the defrosted berries.
Pour onto the cold solid biscuit base and return to the fridge to set. This cheesecake recipe will set in 2 hours.
Step 5
While the cheesecake is setting in the fridge, lets make the berry glaze that goes over the top. The berries used can be frozen or fresh. Add the berries to a medium pot, add sugar, & water and bring to a simmer for 1min.
Bloom the gelatine in cold water until softened and then add to the berry mixture. Blend the berries using a stick blender or something similar until you have a berry sauce like consistency.
If you prefer no seeds, pass through a fine sieve and leave on the side to cool.
Step 6
The glaze wants to be cool and of a sauce like consistency. If it begins to harden, simply warm the mixture a little.
Only pour the glaze over the cheesecake when the cheesecake is set firm. Once its set pour the glaze (over the back of a spoon) onto the cheesecake.
Step 7
Place the cheesecake into the fridge to set the glaze which should take about 10-15mins.
Ideas for garnishing the cheesecake include using fresh berries, fruit leather, edible flowers, chopped jelly, crystalised fruit, soured cream or similar.
Step 8
This cheesecake recipe will freeze very well but if doing so, I’d add the glaze after defrosting and using and not freezing with the glaze already on top.
When portioning the cheesecake, use a clean warm knife, wiped after each cut. If you don’t do this, you’ll completing ruin the visuals of the dish.
Step 9
As mentioned earlier in this recipe, this cheesecake can be made into any flavour. If not using berries, be mindful when adding very sweet fillings like chocolate, caramel, cookie dough, lemon curd, peanut butter or similar as you’ll need to reduce the sugar quantity otherwise the cheesecake might taste too sweet. Reduce the quantity of the sugar that gets mixed into the cream cheese at step 3.
I’d love to see your creations of this dish. If you’re happy to share, please hashtag #familykitchenwithmark.
Happy cooking.
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