Summer Berry Swirl Cheesecake

I LURRRRVE CHEESECAKE – I have admit it’s one of my weaknesses. Don’t believe me? Ask my MOM!

This particular cheese cake isn’t the traditional baked cheesecake or fridge cake we generally find when popping into a coffee shop. This Summer Berry Swirl Cheesecake was a cheesecake was a winning dish in the LANCEWOOD Cake-Off® and was put together by a lady by the name of  Lizelle Solomon who is based in Alberton.

This recipe not only tastes good, it looks good too! The figs and blue berries add a special touch to the cheesecake and the crust made from almonds and Oreo biscuits (who would have thought!) make for a unique texture for the crust.

Want to make it yourself? Well, now you can! Find the recipe below.

Ingredients

Crust

• 25 Oreo chocolate biscuits 
• 80ml/80g salted butter
• 40g ground almonds

Filling

• 750g LANCEWOOD® Full Fat Cream Cheese (room temperature)
• 200ml LANCEWOOD® Double Cream Plain Yogurt (room temperature)
• 185ml castor sugar
• 1tsp ml pure vanilla extract
• 2 extra large eggs

Berry Coulis

• 1/4 cup water
• 2 cups frozen summer berries
• 130ml castor sugar

Decoration

• Baby figs and fresh blueberries (dusted with Gold Dust)

Method

• Preheat oven to 180ºC and grease a 22 cm spring form tart pan. (Add silicone mat on the bottom to make it easier to remove after baking and baking paper on top.)

For the Crust:

• Grind the cookies, ground almonds and butter until smooth.
• Press the mixture firmly into the tart pan base and press down.
• Bake for 8 minutes at 180°C.
• Set aside and allow to cool down completely.

For the Berry Coulis

• Bring frozen berries, sugar, lemon juice, and water to boil.
• Simmer until thick and set aside to cool down.

For the Filling:

• Mix the cream cheese, yogurt, sugar, eggs, and vanilla in a food processer until smooth. Place the cheesecake mixture in baking pan and spoon berry coulis on top, in the middle of the mixture. Use a knife to make patterns.
• Place the cheesecake mixture in baking pan and spoon berry coulis on top, in the middle of the mixture. Use a knife to make patterns.
• Use a knife to make patterns.
• Bake for 15 minutes at 160 °C, turn down to 140° C and bake a further 45 to 60 minutes. Allow to cool in the oven for 1 hour. Chill overnight in the fridge and decorate with mini figs and gold dusted blueberries.
• Allow to cool in the oven for 1 hour. Chill overnight in the fridge and decorate with mini figs and gold dusted blueberries.
• Chill overnight in the fridge and decorate with mini figs and gold dusted blueberries.

Credits

• This particular recipe was put together by Lizelle Solomon of Alberton who recently became the winner of the LANCEWOOD Cake-Off®.
• This recipe has been brought to you by Lancewood Cheese who are available on Facebook and Twitter.