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RECIPES

Baked Berry Cheesecake

Ingredients

  • 200g Arnott's Marie Biscuits
  • 120g Unsalted Butter, melted
  • 500g Cream Cheese
  • 2 tbsp Plain Flour
  • 1 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 1 1/2 cups Caster Sugar
  • Zest of 1 Lemon
  • 3 Large Eggs
  • 2 tbsp Icing sugar
  • 1 Jar Pavs Pantry Mixed Berry Compote

Method

  1. Preheat oven to 160°C (140°C fan).
  2. Get a 20cm/8" springform cake tin. Butter base lightly and place a square piece of parchment/baking paper. Butter and line the side of the pan.
  3. Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs.
  4. Add butter, briefly blitz until dispersed and it resembles wet sand.
  5. Pour into the prepared cake tin. Use something to press and flatten the crumbs to form the base.
  6.  Use a mixer to beat the cream cheese until smooth – about 30 seconds on medium high.
  7. Add flour, beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec).
  8. Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat.
  9. Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
  10. Cool in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
  11. Remove springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
  12. Top with our delicious Pavs Pantry Mixed Berry Compote 
  13. Dust with icing sugar and serve!

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