This deliciously naughty cheesecake is just big enough for 6 generous serves. If you wish to make it in a standard-sized cake tin then add 50% to the ingredients.
Preheat the oven to 200℃ (390℉). For the crust combine 135g (4¾ oz) of almond meal, 50g (1¾ oz) of 5brown sugar and 70g (2½ oz) of melted butter and press into an 180cm ( 7” ) cake tin (springform is easier for removal of the cake). Bake for 8 minutes and cool for about 30 minutes before filling. Turn the oven down to 160℃ (320℉). For the filling combine 200g (7oz) of cream cheese, 200ml (6¾ fl oz) of cream, ½ a cup of sugar, 3 teaspoons of pure vanilla bean paste, 5 teaspoons of cornstarch and 3 large eggs in a food processor and blend until smooth. Grease the sides of the cake tin. Place 170g of mixed berries (these can be defrosted frozen berries) onto the cooled base and pour the blended cheese mixture over the berries. Bake for 50-60 minutes or until the centre is not wobbly. Cool in the tin, preferably for a few hours. When ready to remove the cake, run a knife around the edge before removing.
michelle picker cooks 