The forecast is for rain this weekend, but who cares when there’s cheesecake to be eaten. What’s more, you can use a low-fat cream cheese to make this fabulous cheesecake a little less sinful. Follow the recipe here…
Vanilla Cheesecake with Berries recipe
Preparation time: 15 minutes, plus overnight standing
Cooking time: 45 minutes plus cooling
For the base
100g (4oz) butter
225g (8oz) Hobnob or digestive biscuits, crushed
For the filling
800g (1lb 12oz) medium-fat soft cheese (we used light Philadelphia)
4 large free-range eggs
150g (5oz) caster sugar
1tsp vanilla extract
For the topping
250ml (9fl oz) half-fat crème fraîche
100g (4oz) each raspberries, blueberries, strawberries
50g (2oz) redcurrants
icing sugar, to dust
You will need
23cm (9in) springform tin, oiled
1 Heat the oven to 150C, 130C fan, 300F, gas 2. Melt the butter and mix with the biscuits, then press into the tin and chill.
2 Beat the cream cheese, eggs, sugar and vanilla until smooth, then pour over the biscuit base. Cook in the centre of the oven for 45 minutes. Run a knife round the edge. Turn off the oven and allow to cool completely inside. It will look a little wobbly in the centre, but the residual heat will gently cook it. When cool, it’s best to give it a night in the fridge to firm up before adding the topping.
3 When ready to serve, spread the soured cream over the top, then top with berries and dust with icing sugar. It will keep for 3 days in the fridge.
Recipe taken from the Summer edition of Woman & Home’s Feel Good Food Magazine
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Emma Morton Turner, Guest Editor
View all posts by Emma Morton Turner, Guest Editor