Vanilla cheesecake with berries recipe

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

Serves 12

Ingredients

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

Method

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



Already a member of ACHICA.com? Click here for current shopping promotions

Not yet a member? It’s free to join ACHICA.com to get your daily dose of shopping promotions

Follow ACHICA on Pinterest here

Check out the ACHICA Facebook page here

For beautiful furniture, accessories and daily design ideas for your home and lifestyle,
shop at ACHICA.

Emma Morton Turner, Guest Editor

View all posts by Emma Morton Turner, Guest Editor