Creamiest Berry Cheesecake

Let's be honest and admit that cheesecake is one of the most beloved desserts. The time is always right to have a piece of that delicious cake. But of course not every cheesecake is the same. And, I'm not lying, when I'm saying that this is the creamiest cheesecake in the world! It took me forever to find the right recipe and I finally did it, with my own twist of course! And I looooove it, so If you love light and fruity desserts too, this is definitely the right one for you.

Delicious, creamy and extra rich cheesecake with lots of berries!

INGREDIENTS:

Crust:

250g digestive biscuits

130g butter

Filling:

600g cream cheese

150g sugar

200g sour cream

2 eggs

1 teaspoon vanilla extract

4 tablespoons flour

150ml heavy cream

Sour cream topping:

300g sour cream

60g icing sugar

- Crush the biscuits in a food processor

- Add melted butter and blend together

- Put the crust in a cake pan (⌀ 24 cm)

- Press into the bottom of the pan and spread nicely all over the pan.

- Preheat the oven to 160℃

- Put the cream cheese and the sugar in a bowl and mix well

- Using a hand mixer, mix in the sour cream and heavy cream

- Whisk in the eggs (one by one)

- Add vanilla extract and flour

- Mix everything together so you get a nice, smooth batter.

- Pour the batter in the cake pan

- Wrap the pan with aluminium foil, so you prevent water from getting in the pan.

- Place the pan in a larger baking tray

- Pour hot water in the baking tray (about 2 cm deep)

- Bake your cake for about 50 minutes

- While your cake is in the oven, mix together sour cream and icing sugar

- When the cheesecake is almost done (after 50 minutes), pour it over the top of your cake

- Bake the cake for another 15-20 minutes.

- Leave the cake to cool in the oven (about 1 hour)

- Once the cake is cooled, refrigerate it for 3-4 hours.

Berry topping:

150g berries (fresh or frozen)

60g sugar

2 tablespoons water

1 tablespoon lemon juice

- In a sauce pan heat the berries with the water

- Add the sugar and lemon juice

- Simmer on medium heat for about 5-7 minutes, stirring occasionally

- Take the pan of the heat and blend the berries until smooth

- Put the smooth mixture back to the sauce pan, cook and stir for another 7 minutes, until the mixture thickens

- Remove from heat

- Let the topping cool

For the berry mixture I used strawberries, blackberries, raspberries, blueberries and cranberries. I prefer fresh fruit, but if you don't find it in a store, you can also use frozen berries. I like to serve my cheesecake with lots of berries, that is why I added another 200g of fresh berries at the top of the cake.

I hope you will enjoy baking it, because I know you'll love it later!