Strawberry and Blueberry Cheesecake

Base Ingredients

• 250 gm biscuits
• 1 tsp cinnamon
• 100 gm butter

Base Method

1. Line 20 cm springform pan with baking paper and brush with melted butter.
2. Crush biscuits in a food processor.
3. Melt butter in the microwave until liquid.
4. Mix biscuit crumbs, butter and cinnamon well and press into bottom and 1 inch up the side of the pan.
5. Refrigerate while preparing the cake.

Cake Ingredients

• 500 gm cream cheese, Philadelphia, Mascarpone, or a mix of Mascarpone and Ricotta
• 2/3 cup castor sugar (powdered sugar)
• 1 tsp vanilla essence
• 1 tbsp lemon juice
• 3 eggs

Cake Method

1. Preheat over to 180 degrees.
2. If the cheese is not at room temperature, microwave for 30 secs.
3. Beat cheese with electric beater until totally smooth and creamy.
4. Beat in castor sugar, vanilla essence and lemon juice.
5. Beat in the eggs one at a time.
6. Pour into refrigerated base.
7. Bake for 45 minutes to 50 mins (test with a skewer).
8. Cool in pan. Then remove carefully from the sides of the pan and put on a serving plate for decorating.

Decoration Ingredients

• 1 punnet strawberries (250 gms)
• 1 punnet blueberies
• ½ cup of strawberry jam

Decoration Method

1. Cut strawberries in half and arrange along the outer rim.
2. Wash and dry blueberries and spread on the top of the cake.
3. Melt jam in the microwave for 1 min until bubbling. Spread lightly on top of the fruits, using the back of a spoon. Fill any gaps between the berries so you have a uniform top.
4. Refrigerate for half a day until cool.