Summer Berry Baked Cheesecake

Ingredients

200g Digestive Biscuits

120 g melted butter

140 g blueberries

140 g strawberries (hulled)

2 tbsp granulated sugar

600 g cream cheese

2 tbsp plain flour

3 eggs

1 tsp vanilla extract

40 g castor sugar

Method

1. Preheat oven to 160 degrees.

2. Grease and base line a 20cm spring form cake tin.

3. Add granulated sugar to strawber ries and blueberries (you can use two separate Pans if you prefer to keep the berries separate – in which case split the sugar between the two). You can also use frozen berries instead of fresh. Over a gentle heat, allow the sugar to dissolve and the fruit to soften to a pulp.

Leave aside to cool. Optional but you may wish to blend the fruit with a hand blender to give a smoother puree.

4. Crush the digestive biscuits, either in a food processor or in a plastic bag and bash with a rolling pin.

5. Melt the butter in a large pan and then add the crumbed digestive making sure all butter has been absorbed into the biscuit mix.

6. Add the biscuit mix into the cake tin. Press it down using a wooden spoon – I like to use the bottom of a glass.

7. Bake in oven for 15 minutes then remove.

8. Increase oven temperature to 170 degrees.

9. Make the cheesecake mix by beating together the cream cheese, flour, vanilla extract and castor sugar. Add the eggs one at a time and combine well.

10. Now add 1/3rd of the cheesecake mix to the biscuit base, roughly add a few spoons of the berry mix and then top with another 1/3rd of the cheesecake, then few spoons of berry mix and finally the remaining cheesecake mix. You can add any remaining berry mix to the top.

11. Bake it in oven for 35 minutes. Do not open the door. After 35 minutes, switch oven off and leave the door closed and cheesecake in oven for another hour.

12. Remove from oven and allow to cool before transferring to fridge. Leave in fridge overnight to set.

13. Enjoy.