Creamy Baked Cheesecake with Honeyed Mixed Berries
A rich baked cheesecake with a crisp biscuit crust, creamy lime-scented filling and a glossy topping of strawberries, blueberries and mulberries sweetened with honey.
Ingredients
Berry Mix:
- 2 tubs strawberries 200 g each
- 1 tub blueberries 150 g
- 1 tub mulberries 150 g
- 2 tbsp honey
Crust:
- 120 g butter
- 1 packet Tennis biscuits or biscuits of your choice 200 g
Cheesecake Filling:
- 1/2 cup sour cream
- 500 g cream cheese two 250 g tubs
- 2 tbsp flour
- 1 tsp vanilla essence
- 3 tbsp prepared berry mix
- 3 eggs
- Zest of 1 lime
- 3 tbsp honey
Instructions
- Slice the strawberries and half of the mulberries. Place them in a heavy-based saucepan with the whole blueberries.
- Add 2 tablespoons of honey and simmer over low heat until the mixture bubbles and thickens, about 30 minutes. Set aside to cool completely.
- Preheat the oven to 160°C (320°F).
- Line the base of a 20 cm springform cake tin with baking paper, extending it about 3 cm up the sides, and spray lightly with cooking spray.
- Crush the biscuits, melt the butter and combine them thoroughly.
- Press the biscuit mixture firmly over the base and about 3 cm up the sides of the prepared tin.
- Place the sour cream, cream cheese, flour, vanilla essence, 3 tablespoons of berry mix, eggs, lime zest and 3 tablespoons of honey in a mixing bowl. Beat with an electric mixer for 5 minutes until smooth.
- Pour the filling into the prepared crust and bake for 55 minutes.
- Remove the cheesecake from the oven and cover it loosely with a clean cloth or food cover. Allow it to settle and cool completely.
- Spoon the cooled berry mixture over the cheesecake. Remove it carefully from the springform tin and transfer it to a serving plate.