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Berry Cheesecake Recipe
|Digestive biscuits||6 Ounce, crushed (175 Gram)|
|Butter||3 Ounce, melted (75 Gram)|
|Cream cheese||1 1⁄2 Ounce (700 Gram)|
|Sugar||6 Ounce (175 Gram)|
|Eggs||4 , lightly beaten|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Berries||12 Ounce (350 Gram, Blueberries, Blackberries, Loganberries, Raspberries)|
Serving size: Complete recipe
Calories 2678 Calories from Fat 1257
% Daily Value*
Total Fat 138 g212%
Saturated Fat 74.7 g373.5%
Trans Fat 0 g
Cholesterol 1075.6 mg
Sodium 1423.2 mg59.3%
Total Carbohydrates 329 g109.6%
Dietary Fiber 20.2 g81%
Sugars 223.8 g
Protein 42 g83.9%
Vitamin A 72.9% Vitamin C 134.2%
Calcium 22.9% Iron 22.2%
*Based on a 2000 Calorie diet
Press into the bottom and sides of a greased, loose-bottomed 20 cm/8 in round cake tin.
Beat the cream cheese until it is soft.
Beat in 125 g/4 oz of the sugar, the eggs gradually, the lemon juice and half the lemon rind.
Pour into the cake tin and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 40 minutes.
Allow to cool, then chill.
Put the remaining sugar in a saucepan with the berries, remaining lemon rind and 2 tablespoons of the water.
Poach for 3 minutes.
Meanwhile, dissolve the cornflour in the remaining water.
Stir in a little of the poaching liquid.
Stir the cornflour mixture into the poaching liquid and simmer for 2 to 3 minutes or until the liquid has thickened.
Remove from the heat and allow to cool or leave in the refrigerator overnight.
Spoon the berry mixture onto the centre of the cheesecake and serve.