There is nothing quite like spending time with good friends. It wipes everything clean and makes it all good again. That was my Friday. I have some friends visiting from far away lands and it was just so great seeing them all. Just like old times, sitting around chatting, catching up and eating cake. Of course, there has to be cake.
And what is the best cake to serve friends, cheesecake of course. However, they are probably all getting sick of it by now....ha! I only make cheesecake when people come to visit. Nobody else likes cheesecake in my house. I don't know what's wrong with them all. However, on Friday my son did try this cake and he ate a whole slice, so I think he is becoming a convert to the other side, the cheesecake side.
If you check in on the blog every so often, you will see that I pretty much use everything and don't necessarily cater to specific dietary needs. I cater to what my stomach needs! That being said, I did attempt to make this a gluten free cake for a friend who has those dietary requirements. I used oats and walnuts in the crust instead of biscuits. I think it worked out pretty well. So, at least I now have one gluten free dessert!
Note: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the centre being a little wet and wobbly.
Clearly I am not the best most immaculate cake cutter in the world! Somehow, it doesn't affect the taste..ha. next time I am going to try harder for that picture perfect clean cut. Well, maybe.
I do love cheesecake, but never ever make it. Maybe only a couple a times a year. Nobody in my house likes it, so I would be stuck eating the entire cake on my own. Maybe that isn't the worse thing ever. So, sometimes I make it when friends come over and I don't have to endure the guilt of eating the whole cake.
Summer Berry Topped Cheesecake
Serves 12 / Prep time: 30 minutes / Bake time: 1 hour 45 minutes
For the filling:
4 - 8oz packs of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese & use a good quality cream cheese like Philadelphia)
3/4 Cup/150 grams of sugar
3 Tablespoons of corn flour
5 large eggs
1/3 Cup/80 ml of heavy whipping cream
1 Teaspoon of vanilla extract
For the crust:
1 1/2 Cups/135 grams oats
1/2 Cup/65 grams walnuts
1/3 Cup/65 grams brown sugar
1/3 Cup/75 grams butter, melted
For the topping
1 Cup/240 ml fresh whipping cream
1 Tablespoon sugar
2 Tablespoons cocoa powder
1 Cup/100 grams fresh blueberries
1 Cup/100 grams fresh strawberries
Grease, a 9 inch spring form pan. Preheat oven to 350 degrees with rack in centre of oven.
For Crust: In a food processor, combine the oats, walnuts, brown sugar and melted butter. Turn to high speed until all ingredients have completely combined. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Bake for 15 minutes. Remove from oven and leave to cool.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 60-90 minutes or until firm and only the centre of the cheesecake looks a little wet and wobbly.
Let cool completely before covering with plastic wrap. I like to refrigerate this cake overnight for best results.
Pour the whipping cream in the bowl of you electric mixer and add the sugar and cocoa powder. Stir, cover and refrigerate for about 1/2 hour. Remove from fridge and mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with chocolate whipped cram. Top with fresh berries.
Store in the refrigerator. Will keep up to 4 days.
Click the downloadable link below to print recipe!
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