Vanilla Cheesecake with Berry Sauce

Name: Vanilla Cheesecake with Berry Sauce
Prep time: 35 minutes
Cook time: 55 minutes
Yield: 8-10 servings
Ingredients: 80g digestive biscuit crumbs</li; 65g unsalted butter, melted</li; 2 tablespoons granulated sugar</li; ⅛ teaspoon salt</li; Zest of 1 unwaxed orange; 900g cream cheese, room temperature</li; 175g granulated sugar</li; 100g sour cream</li; 2 teaspoons vanilla extract</li; 3 eggs; 145ml water</li; 450g frozen mixed berries</li; 45g granulated sugar; Fresh berries and mint leaves for garnish (optional)

SERVINGS

8-10

COOKING TIME

35 mins

This Vanilla Cheesecake with Berry Sauce recipe is perfect for dessert lovers!

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Ingredients

Biscuit Base

80g digestive biscuit crumbs
65g unsalted butter, melted
2 tablespoons granulated sugar
⅛ teaspoon salt
Zest of 1 unwaxed orange

Filling

900g cream cheese, room temperature
175g granulated sugar
100g sour cream
2 teaspoons vanilla extract
3 eggs

Berry Sauce

145ml water
450g frozen mixed berries
45g granulated sugar

Additional

Fresh berries and mint leaves for garnish (optional)

Method

In a large bowl, add the base ingredients and mix until fully combined. Transfer the mixture to the springform cake tin and press into an even layer on the bottom of the tin.
In a large bowl, add the cream cheese, sour cream, sugar and beat until smooth. Add the eggs and vanilla and continue to beat until fully combined. If using a hand or stand mixer, use a medium speed to avoid over-beating the eggs. Pour the filling over the base.
Add the berry sauce ingredients to the pot and stir until evenly combined.
Place the tin on the reversible rack in the lower position, then place the rack in the pot. Close the lid and move slider to the middle position.
Select STEAM BAKE, set temperature to 120°C and set time to 35 minutes. Select START/STOP to begin cooking (this will STEAM for approximately 20 minutes before switching to STEAM BAKE).
When cooking is complete, the cheesecake will still be wobbly in the centre. Remove the rack and tin and allow to cool for about 30 minutes. Refrigerate the cheesecake for at least 2 hours before serving to give it a firmer texture.
Take the cheesecake out the refrigerator, slice with a wet knife, and serve with berry sauce.