Total time: 8 hours 30 minutes
Yield: Makes 10-12 servings
300 gram digestive biscuits
150 gram butter
600 gram Philadelphia cream cheese
2 teaspoon vanilla sugar or vanilla extract
1,5 dl caster sugar
3 dl heavy cream
1 fresh lemon juice and lemon zest
1, 5 dl fresh or frozen raspberry, blueberry and blackberries
Preheat the oven 175 degrees °C or 350 degrees F. Crush the digestive biscuits in a food processor or put the biscuits into a food bag, crush into crumbs with a rolling pin. Tip into a bowl with the melted butter and mix well. Tip the mixture into a 20 cm spring form cake tin. Push the biscuits into an even layer into the base of the cake pan. Bake it for 7-8 minutes. Remove from the oven and let the crust cool.
Add the egg yolks in a bigger bowl and pour the egg whites in another smaller bowl.
Mixing bowl 1: In the bigger bowl; pour caster sugar and vanilla sugar over the egg yolks and blend with an electric whisk for about 2-3 minutes. Add philadelphia cream cheese . Keep mixing the batter for another minute or until you have a smooth batter.
Mixing bowl 2: In the smaller bowl, beat the egg whites until stiff (make sure your bowl and whisk are clean and dry).
Mixing bowl 3: Pour heavy cream in another bowl and whisk with an electric whisk until fluffy.
Now you have three mixing bowls. Add the egg whites and heavy cream into the egg yolks mixture. Whisk the batter gently with a spatula.
Add the fresh or frozen berries, fresh lemon juice and lemon zest. Do not overbeat the batter, whisk gently.
Pour the filling into prepared the prepared crust, cover the top of the pan with a plate and put the cheesecake into the fridge for 8 hours or overnight.
For decoration (next day):
Top the cheesecake with fresh berries.
- Make the cheesecake a day ahead because it always tastes better the next day.
- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes before you bake.
- If you using frozen berries: let the berries stand at room temperature for 30 minutes before you make the cheesecake.
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