This is a never-fail cheesecake. Bake it, and watch the compliments flow! It has no additives, and is food for the soul. This dish serves 14 – 16 slices.
- 210g Marie or Tennis biscuits, crushed (430ml)
- 100g granulated sugar (80ml)
- 30ml cream
- 60g butter, melted (60ml)
- 120g granulated sugar (150ml)
- 45g cornflour (100ml)
- 80ml water
- 400g blackberries or mulberries
- Juice of ½ lemon
- 10g butter (10ml)
- Juice and rind of l lemon
- 300 ml cream
- 400 g cream cheese (2 x packets)
- 250 g mascarpone cheese or crème fraiche
- 120 g granulated sugar (150 ml)
- 5 ml vanilla essence or 1 vanilla pod, seeds scraped out
- 3 extra-large eggs
- 100 g blackberries or mulberries, lightly crushed
- Preheat oven to 190ºC/170ºC fan/Gas mark 5.
- Grease a 26 cm spring form pan with melted butter or margarine, line base with a 26 cm baking paper circle; grease the paper.
- Base: Mix together crushed biscuits, sugar and cream, using a Kenwood mixer or food processor; add in melted butter and mix well together.
- Press into prepared pan only on the bottom, not on the sides of the tin. Set aside.
- Filling: Add lemon juice to cream, stir, and set aside.
- Mix cream cheese and mascarpone cheese lightly with balloon whisk in Kenwood food mixer; add in sugar and vanilla.
- Add beaten eggs one by one. Be careful not to over-beat.
- Add 300 ml soured cream. Gently fold in lemon rind, blackberries or mulberries. Pour over biscuit base.
- Bake for 45 – 50 minutes. There will be a skin over the cheesecake. The mixture will have set, but be slightly wobbly in the centre. Cover with aluminium foil.
- Switch off oven, allowing cheesecake to remain in the oven for a further 20 – 30 minutes, if possible.
- Allow to cool. Do not refrigerate at this point.
- When totally cold (about 3 hours), remove from baking tin. Use a large knife to separate the base from the paper. Slide off onto a serving plate.
- Topping: Blend sugar and cornflour in a heavy saucepan; mix well.
- Add water and mix.
- Add 125 g berries into cornflour mixture. Cook over medium heat. Crush berries with a potato masher.
- Cook until transparent and thickened; add remaining berries, lemon juice, and butter. Boil again until thick, about 1 minute.
- Allow topping to cool slightly. Pour topping over and redistribute berries.
• For a different topping, use 200g blackberries / mulberries or berries and 200g white chocolate. Gently melt white chocolate with 80 ml cream, pour over top of cooled cheesecake; arrange mulberries or berries on top.
• Make a Raspberry Cheesecake by adding (in step 8) 100 g crushed fresh raspberries into the mixture with the sour cream. Cover baking tin with aluminium foil when finished baking; cool naturally. Serve with 200 g fresh raspberries on top and dust with sifted icing sugar.
• If a few cracks appear on the surface when cold, take a palette knife or spatula and gently smooth the surface into the cracks, smooth over the top to even out.
• Keeps for at least 7 days in the refrigerator.
• Freezes well, best to cut into portions and then open-freeze before covering. Keeps for three months in the freezer.