Name: Summer berry cheesecake
Cook time: 65 min
Total time: 65 min
Yield: 10
Ingredients: Base; 1 cup plain flour; 1/2 cup self-raising flour; 90 gram butter, chopped; 1/4 cup caster sugar; 1 tablespoon ground almonds; 1/4 cup water; 750 gram cream cheese, chopped; 1/2 cup caster sugar; 4 eggs; 2/3 cup cream; 1/4 cup plain flour; 250 gram punnet strawberries, washed, hulled, chopped; extra sliced strawberries, ice-cream, to serve

Ingredients

Base

1 cup plain flour

1/2 cup self-raising flour

90 gram butter, chopped

1/4 cup caster sugar

1 tablespoon ground almonds

1/4 cup water

750 gram cream cheese, chopped

1/2 cup caster sugar

4 eggs

2/3 cup cream

1/4 cup plain flour

250 gram punnet strawberries, washed, hulled, chopped

extra sliced strawberries, ice-cream, to serve

Method

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

2.To make base, sift flours together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap. Chill for 30 minutes.

3.Roll out pastry between 2 sheets of baking paper to fit pan. Ease into pan to line base and sides. Trim edges. Rest in fridge for 10 minutes. Prick base with a fork, line with baking paper and fill with beans or rice. Bake for 10 minutes. Remove paper and beans. Allow to cool.

4.In a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs one at a time, beating well after each addition. Stir in cream and flour until smooth. Fold strawberries through.

5.Pour into case. Bake 50-55 minutes. Cool completely. Top with sliced strawberries. Serve with ice-cream.

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Ingredients

Method

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