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Fresh Cream Cheesecake with Summer Berries
5
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Ingredients
For the cheesecake:
- 450g cream cheese, at room temperature
- 240g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, sifted
- Zest of 1 lime (about 1 tsp)
- Juice of 2 limes (about 80ml)
- 1 tbsp vanilla pod paste or vanilla extract
- 590ml double cream
For the berries:
- 250g fresh blueberries
- 80ml water
- 2 tbsp caster sugar
- 125g halved or Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced fresh strawberries
- 125g fresh raspberries
- 1/2 lime
Method
How to make Fresh Cream Cheesecake with Summer Berries
For the cheesecake:
Line a medium (about 23-cm wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl.
Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth. Add the sugar, lime zest and juice and vanilla. Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.
In another bowl, beat the cream until it holds a stiff peak. Stir about 1/3 of the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream into the cream cheese mixture to lighten the cream cheese. Gradually fold in the remaining Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream to make a light mousse. Transfer the mixture into the lined sieve, fold the cheesecloth over the top and press gently. Cover and refrigerate to drain for at least 4 hours or up to 3 days.
To serve:
Just before serving, cook about half the blueberries in a small skillet with the water and sugar, over a medium heat, until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.
Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the centre of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries.
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