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Cherry & Berry Basque Cheesecake

Cream
Cherry & Berry Basque Cheesecake

Recipe Information

12

serves:

30 MIN

prep time:

45 MIN

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 700g cream cheese, at room temperature
  • 250g crème fraiche
  • 100ml FIRST CHOICE UHT Cream
  • 160g castor sugar
  • 5 eggs, beaten
  • 5ml vanilla extract / vanilla essence
  • 2,5ml salt
  • 30ml flour
  • 200g pitted cherries
  • 120g blueberries
  • 15ml corn flour

Preparation method:

  1. Wash, dry and pit the cherries. Place the cherries and blueberries in a bowl, add the corn flour and mix until its evenly coated with the starch. Set aside.
  2. Heat the oven to 200°C. Line a 22cm cake tin or springform cake tin very well with baking paper.
  3. Put the cream cheese in a large bowl and beat on low speed until soft and spreadable.
  4. Beat in the crème fraiche and the UHT cream until evenly mixed in, then add the sugar, salt and vanilla then beat on low speed.
  5. Beat in the eggs a little at a time, scraping down the walls of the bowl as you go, until thoroughly mixed in.
  6. Place the flour in a small bowl, then beat in a spoonful of the batter until thoroughly mixed in. Pour the mixture back into the big bowl of batter and stir gently to combine.
  7. Pour the cake mixture into the lined tin, then pick up the tin and drop it a on a work surface to knock out any air bubbles.
  8. Space the cherries and berries out evenly over the top. If some of them do not want to sink you can press them down gently.
  9. Bake for about 45 minutes. The edges of the cheesecake should be firm, but the centre should still jiggle a bit if you move the tin.
  10. Remove from the oven, loosen the cake from the pan with a knife, and let cool in the pan for at least 4 hours.
  11. Garnish with more cherries and berries to serve.