- 30mins + overnight chilling
- 75 min
- 250g digestive biscuits, finely crushed
- 125g butter, melted
- 900g cream cheese, softened
- 1 1/2 cups (330g) caster sugar
- 1 tbsp (20g) Queen Vanilla Bean Paste
- 1 lemon, zested & juiced (approx. 45ml juice 1 tbsp zest)
- 1/4 cup (40g) plain flour
- 4 large eggs
- 1 cup (250ml) sour cream
- 300g frozen raspberries or strawberries
- 1/3 cup (75g) caster sugar
- 1/4 cup (60ml) water
- 1 tbsp (20ml) lemon juice
- Fresh berries, to serve
Method - Base
Preheat oven to 180°C (fan forced). Combine butter and crushed biscuits, mixing to combine. Press into a 23cm springform pan lined with baking paper. Chill until cheesecake mixture is prepared.
Method - Filling
In a separate large bowl, beat cream cheese, sugar, Vanilla Bean Paste lemon juice and zest until smooth and well combined. Sift in flour and mix until combined. Add eggs one at a time, beating after each addition. Fold in sour cream until smooth.
Remove prepared base from refrigerator and pour cheesecake mixture into tin. Place in oven and reduce temperature to 140C (fan forced) and bake for approximately 75-90 minutes or until cheesecake filling just wobbles. Turn oven off and allow to cool completely in the oven (2-3 hours). Transfer to the refrigerator and chill overnight.
Method - Berry Coulis
In a small saucepan, combine water, sugar, lemon juice and raspberries over low heat and stir until sugar has dissolved and berries have softened. Puree with a stick blender or food processor until smooth then pour through a mesh strainer, pushing through raspberries. Pour over chilled cheesecake to serve.
Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.