Tuesday, 18 September 2012


This looks so amazing I almost can't believe that it was me who made it! A definite winner that's best served the day after it's made. 

250g digestive biscuits (or any other biscuit that can make a good crumb base)
125g butter, melted

500g cream cheese
150g castor sugar
3 eggs
250ml sour cream
zest and juice of 1 lemon
150g blueberries
150g raspberries (I just used a bag of frozen mixed berries - half mixed through, half on top)

To prepare the base, lightly grease a 20cm springform tin and set aside. Using a food processor, pulse the biscuits until they form fine crumbs. Transfer to a bowl and mix in the butter until evenly combined. Press the mixture into the tin, levelling it off with the back of a spoon. Chill the base for at least 30 minuets while you prepare the filling.

Preheat the oven to 160C (140C fan-bake). Place a dish of water on the bottom rack of the oven to prevent a skin from forming on the surface of the cheesecake.

Beat the cream cheese until smooth then add the sugar and beat for a further 2-3 minuets. Add the eggs, one at a time, beating between additions until just combined. Slowly beat in the sour cream, lemon zest and juice until evenly combined, then fold in the blueberries.

Pour the filling over the base and smooth off the top. Arrange the raspberries on top, pressing them lightly into the mixture. Bake for 1-1 1/4 hours, or until set but slightly wobbly in the centre. Remove from the oven and run a knife around the edges. Leave to cool on a wire rack before removing from the tin.

Keep it refrigerated until 1 hour before you cut in into wedges and serve.

P.S.  I do know how to spell delicious. I'm just quirky and think that this is the kind of baked goodness that deserves a somewhat disheveled title that is no doubt the result of contemplating the loveliness of something so mouth-watering.

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