Baked Cheesecake with Berry Compote
- 250g tennis biscuits
- 125g butter, melted
- 500g superior cream cheese, softened
- 3/4 cup caster sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon rind
- 3 eggs
- 300g mixed frozen berries
- 125ml sugar
- Lemon juice to taste
Preheat oven to 160°C.
Blend the biscuits until mixture resembles fine breadcrumbs, then add butter and mix until well combined.
Press the mixture over the base and sides of a Le Creuset 20cm Springform Tin. Refrigerate for 30 minutes.
Beat the cream cheese, sugar, sour cream, vanilla extract and lemon rind until a smooth consistency, and then
gradually beat in the eggs.
Pour the mixture into the prepared tin, and bake for 50 minutes to 1 hour or until just set and the centre wobbles
slightly. Allow to cool in the oven for 2 hours before removing it to cool completely.
Heat the berries and sugar in a medium Le Creuset Saucepan and bring to a boil. Cook until slightly thickened,
then set aside and allow to cool. Add lemon juice and extra sugar to taste if necessary.
Top the cooled cheesecake with berry compote just before serving. Serve on a Le Creuset Cake Stand.