Blueberry & Blackberry Cheesecake Recipe

This post is a follow-up on my previous post, "Cheesecake Anyone." I noticed that my previous post has been getting the most views so I thought I'd do a follow-up. I didn't include the recipe last time so here it is:

Ingredients

175g digestive biscuits (plain), crushed

75g melted butter

1 punnet blueberries (plus extra for garnish)

1 punnet blackberrie (plus extra for garnish)

500g (2 blocks) cream cheese

150g caster sugar

1 tablespoon vanilla extract

4 eggs, lightly beaten

Method

Preheat the oven (fan-forced) to 160 degrees celsius

Butter the sides & base of an 8 1/2inch springform cake tin

(tip: before doing this invert the base so the surface is flat)

Place a greasproof paper on the base of the tin

Crush the biscuits in a processor and add butter

Place the mix onto the base of the tin, flatten until even

Cool in the fridge

Beat the cheese, sugar & vanilla extract & egg until smooth & creamy

Pour half of the mixture onto the prepared cake tin

Sprinkle in the fruits, add as little or as much as you like

Make sure the friuts don't go near the sides of the cake

Top of the fruits with the remaining cheese mixture

Remove any air bubbles by tapping the base of the tin

Bake for about 40 minutes or until the cake is set

but slightly wobbly in the middle

Once done, leave the cake in the oven with the door ajar

Cool the cake in the tin (inside the oven) until it has

reached room temperature

Release the sides of the cake but carefully running a knife

around the sides

Cool in the fridge for a few hours to help it set better

Please read my previous blog post for other tips on baking cheesecakes

Enjoy & Happy Baking!