Caky Berry

Name: Caky Berry
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 100 g Butter; 100 g whole almonds (without skin); 250 g Shortbread; 3 TABLESPOONS + 200 g sugar; 800 g Double cream cheese; 30 g + 1 tablespoon cornflour; 2 packages Vanilla sugar; 3 Eggs (Gr. M); 175 g Whipped cream; 1 glass (370 ml) Blueberries; 7-10 Tbsp Springform pan; 7-10 Tbsp large freezer bag; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
100 g Butter
100 g whole almonds (without skin)
250 g Shortbread
3 TABLESPOONS + 200 g sugar
800 g Double cream cheese
30 g + 1 tablespoon cornflour
2 packages Vanilla sugar
3 Eggs (Gr. M)
175 g Whipped cream
1 glass (370 ml) Blueberries
7-10 Tbsp Springform pan
7-10 Tbsp large freezer bag
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Coat the bottom of the springform pan with oil. Melt butter in a pot. Roughly chop the almonds. Put Shortbread in a freezer bag, close bag tightly and crumble the biscuits finely with a cake roll.
2
Mix butter, almonds, cookie crumbs and 3 tablespoons of sugar. Pour the crumb-butter mixture into the mould and press it down with a tablespoon to a flat base. Chill for about 30 minutes.
3
Place two sheets of aluminium foil (approx. 50 cm each) crosswise on the work surface. Place the springform pan in the middle and wrap it firmly with foil all around. Press the foil well against the form, this way the form is well sealed.
4
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). First, mix only 200 g cream cheese, 100 g sugar and 30 g starch with a whisk for about 2 minutes. Then briefly stir in the rest of the cream cheese, sugar and vanilla sugar (must not become too liquid!).
5
Stir in the eggs bit by bit. Whip cream until stiff and fold into the cheesecake mixture in portions with a dough scraper. Pour the cheesecake mixture into the mould. Smooth with a dough scraper.
6
Slide the grease pan of the oven onto the middle rail. Place the springform pan on the fat pan. Pour boiling water about 2.5 cm high into the fat pan. (The water bath prevents your cheesecake from getting unsightly cracks.) Bake cheesecake in the hot oven for about 1 hour until the cream hardly wobbles at all when shaking the pan slightly.
7
Turn off the oven and let the cake rest for about 45 minutes. Take out the cake. Remove aluminium foil and let it cool down. Then cover the cake with cling film and chill for at least 5 hours, preferably overnight.
8
Stir 1 tablespoon of starch with 2 tablespoons of cold water until smooth. Bring the berries and juice to the boil in a saucepan. Stir in liquid starch, simmer for about 1 minute while stirring. Remove from the heat, let cool down a little. Spread the blueberries on the cheesecake and chill again for about 1 hour.