Sep 8, 2020
Summer has nearly come to an end. I just realise I still got some leftover frozen mixed berries in my freezer so let’s have a summery cheesecake recipe!💖
For the crumble:
50g butter, melted
For the mixed berries filling:
200g frozen/fresh mixed berries
For the cheesecake:
500g cream cheese/mascarpone, at room temperature
150g double cream
3 tbsp plain flour
2 tsp vanilla extract
2 tsp finely grated lemon zest
1 tsp lemon juice
For the base:
200g digestive biscuits, crushed to fine crumbs
1 tbsp sugar
100g butter, melted
electronic hand mixer
20cm springform pan/cake tin
Preheat the oven to 180C.
For the crust, mix melted butter, place the mixture into a lined springform cake tin, press firmly into the cake tin bottom, transfer to refrigerator.
Mix the crumble topping ingredients in a mixing bowl with a fork until it forms a sandy crumble texture.
In another mixing bowl, use a hand mixer to well combine all ingredients of the cheesecake.
Pour the cheesecake mixture onto the cake base.
Scatter the mixed berries over cheesecake mixture, then top with the crumble.
Bake for 1 hour and 30mins, until the crumble topping becomes golden brown. (The cake centre may be a bit wibble-wobble and it will become firmer as it cools down)
Let the cake cool in the tin for at least 2 hours in room temperature, then transfer to refrigerator, cool for at least 8 hours.
Top with icing sugar and more berries before serving if wished.
(The scattered crumbles makes it looked like a crime scene😂)
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