Description
A rich and creamy classic cheesecake with a buttery biscuit crust, topped with fresh berries for a refreshing finish.
Ingredients
Scale
- For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- For the Filling:
- 900g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200ml sour cream
- 2 tablespoons all-purpose flour
- For the Topping:
- 300g mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Preheat oven to 160°C (320°F). Mix crushed biscuits with melted butter. Press firmly into the bottom of a 23cm springform pan. Bake for 10 minutes, then cool.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour. Mix until just combined.
- Pour filling over cooled crust. Bake for 55-60 minutes or until edges are set but center is slightly jiggly. Turn off oven, leave cheesecake inside with door ajar for 1 hour.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- For the berries: Toss fresh berries with powdered sugar and lemon juice. Let sit for 10 minutes.
- Top cheesecake with berries just before serving. Slice and enjoy.
Notes
For best results, use full-fat cream cheese and let all ingredients come to room temperature before starting. The cheesecake can be stored in the refrigerator for up to 5 days.
Nutrition
- Calories: 452
- Sugar: 26g
- Fat: 30g
- Carbohydrates: 38g
- Protein: 8g