Preparation Time:
45 min
Difficulty:
Expert
Ingredients:
- 250g of digestive biscuits
- 100g of unsalted butter, melted
- 500g of cream cheese
- 100g of granulated sugar
- 200ml of heavy cream
- 1 teaspoon of vanilla extract
- 2 large eggs
- 300g of mixed berries (strawberries, blueberries, raspberries)
- 50g of powdered sugar for topping
Kitchen Tools Needed:
- Mixing bowl
- Electric mixer
- Springform pan
- Baking sheet
- Rubber spatula
- Refrigerator
Instructions:
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the digestive biscuits and melted butter, mixing until crumbs are fully coated.
- Press the biscuit mixture firmly into the base of the springform pan to create an even layer.
- In another mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
- Add the heavy cream and vanilla extract, continuing to mix until fully incorporated.
- Beat in the eggs one at a time until just combined, being careful not to overmix.
- Fold in the mixed berries gently.
- Pour the cheesecake mixture over the prepared biscuit base and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until the edges are set but the center is slightly wobbling.
- Turn off the oven and leave the cheesecake inside for an additional 10 minutes with the door ajar.
- Remove from the oven and let cool at room temperature before transferring to the refrigerator.
- Chill for at least 4 hours, preferably overnight, before serving.
- Before serving, dust the top with powdered sugar and garnish with fresh berries.
Macros:
- Total Calories: 500kcal
- Carbs: 50g
- Proteins: 7g
- Fats: 35g
Tags
Cakes