• 10servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D, P
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Base:

  2. 250g (8 oz) digestive biscuits, crushed

  3. 125g (4 oz) butter, melted

  4. Filling:

  5. 2 (200g) tubs cream cheese, softened

  6. 150g (5 oz) caster sugar

  7. 2 tablespoons plain flour

  8. 2 teaspoons vanilla extract

  9. 250g (8 oz) cottage cheese

  10. 4 tablespoons cherry brandy

  11. 3 eggs

  12. Berry topping:

  13. 500g (1 1/4 lb) fresh blackberries

  14. 1 tablespoon cherry brandy

  15. 1 tablespoon caster sugar

Instructions Jump to Ingredients ↑

  1. In a medium bowl, stir together digestive crumbs and butter. Press the mixture into the bottom and 4cm up the sides of a 20cm springform or loose-bottomed cake tin. Set aside.

  2. In a large bowl, stir together cream cheese, 150g sugar, flour and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 4 tablespoons cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.

  3. Preheat the oven to 190 C / Gas mark 5. Pour half of the cheese mixture into the digestive base. Spread 150g of the fruit on top. Top with remaining cheese mixture and 75g of the fruit. Place in a shallow baking pan in the preheated oven.

  4. Bake for 40 to 45 minutes or till centre appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.

  5. For topping, in a medium bowl combine remaining fruit, 1 tablespoon cherry brandy and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.


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