Soft Cheese and Berry Gateau
1 hr 15 min.
ready in 3 h. 15 min.
- 1 cup Digestive biscuit (pulsed into fine crumbs)
- 0.333 cup unsalted butter (melted)
- 3 ½ cups cream cheese
- 1 cup golden caster sugar
- 3 Tbsps plain flour
- 1 ½ tsps vanilla extract
- 1 ½ tsps lemon juice
- 3 large eggs
- 1 large egg yolk
- ⅞ cup Sour cream
- ⅔ cup Blueberries
- ⅔ cup Blackberry
- ⅔ cup Raspberries
- 1 cup Strawberries (hulled and halved)
- ¼ cup powdered sugar
- ¼ cup water
Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand.
Use this mixture to line the base and sides of an 8 inch springform cake tin. Transfer to the fridge to chill and pre-heat the oven to 200°C | 400F | gas 6.
Beat the cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute.
Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add the sour cream and mix until smooth.
Pour into the biscuit base and tap gently on the side to release any trapped air bubbles.
Transfer to a baking tray and bake for 10 minutes before reducing the temperature to 130°C | 250F | gas 1/2.
Bake for a further 25 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours.
Meanwhile, halve 100 g of the strawberries and place in a saucepan with the icing sugar and the water.
Heat gently for 5 minutes until the strawberries are soft. Remove from the heat and mash the strawberries through a sieve, collecting the coulis in a bowl underneath. Cover and reserve until serving point.
Once the cheesecake is cool, remove from the springform tin and use a hot knife to cut into portions.
Arrange on plates and top with a tablespoon of the strawberry coulis. Top with a selection of the blackberries, blueberries, remaining strawberries and raspberries.