Equipment you will need:
20 cm spring form tin
Ingredients:
A. Mixed berry and cherry jam:
350g frozen mixed berries
100g cherries
Juice of half a lemon
10g fresh ginger
100g sugar
B. Cheesecake
600g cream cheese (room temp)
225g caster sugar
4 eggs
pinch salt
300g whipping cream
1 tsp vanilla extract
40g cake flour
You will need a 20cm cake tin
Method:
Take your cream cheese out of the fridge to get to room temp.
Begin by making your mixed berry jam by adding all of your ingredients, except the cherries, to a pot on a medium heat.
Add enough water to cover the bottom of the pot.
When the mixture begins to simmer, turn the heat down to low and allow to thicken for about an hour.
If the mixture begins to burn, just add more water.
Once the jam is just about thickened, add your cherries to the jam.
Once thickened, this take another 10-20 mins, take the jam off the heat and store in a heat proof container.
Now begin on your cheese cake by pre-heating your oven to 200C.
Put the cream cheese in a stand mixer with a paddle attachment and beat the cream on a medium speed until it has come to a soft texture. You can do this by hand or with a hand held mixer.
Add the sugar bit-by-bit and continue mixing. You will notice the texture has completely changed to something that is quite runny.
Add the eggs in one at a time with the salt and vanilla.
Pour in the cream and then flour. Mix until well combined.
Before lining your baking tin, scrunch up your baking paper to give the cheese cake its rustic look. Line your baking tin so the baking paper spills over the edges.
Bake your cheesecake for 45 - 55 mins. The cheese cake should be really jiggly in the centre.
Cool for one hour out of the fridge, and then over night in the fridge.
To serve, pour your mixed berry jam over.
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