Kindly created for us by gifted baker Emma Lou from @eatswithemmalou, this recipe is both versatile and delicious!
Here she has used an oaty biscuit base, but says you can use any kind - ginger biscuits could be rather excellent too! Check out @eatswithemmalou on Insta for some truly creative ideas for birthday cakes and sweet treats.
Recipe
Ingredients:
Mixed Berry Reduction:
- 2 cups oob organic berries (can use one berry type or a mixture)
- 50g caster sugar
Biscuit Base:
- 170g crushed biscuits of your choice (I like to use an oaty biscuit, but anything will work well!)
- 90g unsalted melted butter
Cheesecake Filling (All ingredients MUST be at room temperature):
- 600g full fat cream cheese
- 4 eggs (size 7 best)
- 310g caster sugar
- 100g greek yoghurt
- 1tsp vanilla paste (essence is fine if you don't have paste)
- 2 tbsp lemon zest
... + a handful of oob organic berries to top
METHOD:
Mixed Berry Reduction:
1. In a small pot, cook the berries and caster sugar over a medium heat until they start to soften and release their juices. Toss quite frequently at the start so that the sugar doesn't stick to the pot.
2. Once softened, remove from the heat and use a stick blender to mash up the berries to a smooth puree-like texture. Note: A manual hand masher works just as well - it doesn't matter if it's not silky smooth! Also, if using raspberries, do not use a stick blender as you do not want to crush the raspberry seeds (this can lead to a slightly bitter taste).
3. Once mashed, put back on the heat and cook further until it has really thickened and decreased slightly in volume.
4. Let this cool whilst you move on with the recipe.
Biscuit Base:
1. Pre-heat your oven to 160° fan bake (or 180° conventional) and line a 20cm by 20cm square tin with baking paper.
2. Crush up your biscuits to a fine crumb - you can use a blender or I like to put them in a bag and use a rolling pin to smash them up.
3. Melt the butter and add to the biscuit crumbs and mix well so that it represents a wet sand texture.
4. Press this into your lined tin firmly so it is packed tightly and is level.
5. Bake for 7 minutes just to give it a light golden colour. Then remove from oven and let it cool slightly.
Cheesecake Filling:
1. Reduce the oven to 150 degrees fan bake
2. Using a stand mixer or hand held mixer, mix the cream cheese on high until creamy and smooth.
3. Once smooth, add yoghurt and sugar and mix again until creamy and smooth - at least 1 minute.
4. Once incorporated, add the eggs 1 at a time and only mix until just incorporated and then add your next one. Do not over mix the eggs otherwise your cheesecakes are likely to crack in the oven.
5. Your mixture will be quite runny but should be shiny and smooth. Now gently mix in the vanilla and lemon zest.
6. Pour the filling over your biscuit base.
7. Take some of your cooled berry reduction and blob 8-10 tablespoons around the top of the cheesecake, then with a toothpick, swirl the reduction around the top of the cheesecake so that it has a swirly pattern of berry and cheesecake.
8. Sprinkle more berries on top of the swirl and bake at 150° fan for 55-65 minutes - until the filling is a light golden brown but the centre is still wobbly. Remove from oven and let it come to room temperature before putting in the fridge for minimum 3 hours (overnight is best though).
Once refrigerated, slice into 9 equal squares and serve with more berry reduction and some cream.
They will keep well in the fridge for 3 days (if they last that long!)
