INGREDIENTS
400g cream cheese, at room temperature
3 eggs, lightly beaten
150g pure icing sugar
1 tsp vanilla extract
200g frozen berries, thawed (such as blackberries, blueberries or raspberries)
PASTRY
100g unsalted butter, chilled, chopped
11/3 cups (200g) plain flour
1/3 cup (80ml) milk
METHOD
1.
For pastry, rub butter and flour together until the mixture resembles breadcrumbs. Stir in a pinch of salt, then, using a butter knife, cut in milk, 1 tbs at a time, until combined. Enclose pastry in plastic wrap and chill for 30 minutes.
2.
Preheat oven to 200°C. Roll pastry out on a floured work surface to 0.5mm thick, then use it to line the base and sides of a 20cm x 5cm-deep round springform cake pan, allowing pastry to extend up sides. Chill for 10 minutes to firm up. Line with baking paper and fill with pastry weights. Bake for 15 minutes, then remove the weights and paper. Bake for a further 8-10 minutes until golden. Reduce the oven to 160°C.
3.
Meanwhile, whiz cream cheese, eggs, sugar and vanilla in a food processor for 1 minute or until combined. Pour over base and spoon berries over the top.
4.
Place pan on a baking tray and bake for 1 hour or until cheesecake is cooked through but not too brown.
5.
Serve cheesecake warm or cold.