Pete's Food Blog

4. Sep, 2021

Baked, sharp berry cheesecake

Ingredients:

250g oatmeal biscuits or digestives, finely crumbed in a blender.

125g melted butter

600g Philadelphia creamcheese (I have used lactose free also)

1 can (397g) of sweetened condensed milk

½ dl lemon juice

3 eggs

6 dl of red/green/white/black currants or mixed

(I think gooseberries would be good too but you'd need to cut them in half)

Method:

Preheat oven to 150⁰C

Stir the melted butter into the crumbs with a fork.

Line a 20cm x 30cm tray/dish with baking paper, turn the crumb mixture in, spread evenly and press it down firmly.

Place in the fridge for 30 mins.

Meanwhile, whisk the Philadelphia into an even creamy mass, whisk in the condensed milk and lemon juice. When evenly combined, whisk in the eggs, one at a time.

Spread half the berries over the biscuit base, pour over the cheese mixture using a silicon spatula and sprinkle the remaining berries over the cheesecake.

Bake at 150⁰C for 55 mins. Turn the oven off, wedge an oven glove in the oven doortop and leave for another hour.

Remove from the oven and once cool enough, place in the fridge overnight (uncovered).