Kitchen Craft Episode 41: Baked Cheesecake

This baked cheesecake by chef Clem is an absolute treat, thanks to the addition of ALL of the berries. 

SHOP THE VIDEO

Berry crumble cheesecake

Serves 10
Preparation: 30 minutes, plus 6 hours’ setting time
Cooking 1 hour 10 minutes

Ingredients:

For the coulis:

  • 100 g Woolworths Flavourburst™ Blueberries
  • 100 g strawberries, hulled and halved
  • 100 g raspberries
  • 200 g sugar
  • 2 t vanilla paste
  • ¼ t salt 

For the base:

  • 200 g Woolies Oatmeal Digestive Biscuits, finely crushed 
  • 4 T butter, melted

For the filling:

  • 2 x 250 g Woolworths Cream Cheese
  • ½ cup cream
  • 2 Woolworths LemonGold™, zested and juiced
  • 2 t vanilla paste
  • 1 free-range egg
  • 150 g sugar
  • 3 T flour

For the crumble topping: 

  • 100 g flour
  • 4 T sugar
  • 50 g butter, melted
  • 100 g Woolworths Flavourburst™ Blueberries

Method:

  1. To make the coulis, combine the berries, sugar and vanilla paste in a saucepan and place over a low heat. The mixture should cook until the berries have completely softened, about 20 minutes. 
  2. Blend the berries until smooth. Pass through a fine sieve, discarding the skins and seeds. Add the salt and stir through before serving or storing in a jar in the fridge. 
  3. To make the base, combine the biscuit crumbs and melted butter and mix well. Press into the base of a springform cake tin 23 cm x 7 cm, using the flat bottom of a cup or mould to firmly pack in the base. To create the sides, add extra crumbs and press into the sides using the cup or mould. Place in the fridge for 15 minutes, or until the butter has firmed up and the base is set. 
  4. To make the filling, combine the cream cheese, cream, LemonGold™ zest and juice, vanilla paste, egg and sugar. Mix until well combined, then add the flour and mix through.
  5. Pour the cream cheese mixture over the base. Spoon in ¾ cup of the coulis and swirl into the mixture, being careful not to break the base. 
  6. To make the crumble topping, combine the flour, sugar and butter using your fingertips to crumble the mixture together until it resembles sand. Add the blueberries and gently mix in. 
  7. Spread the crumble topping over the cheesecake and bake at 170°C for 1 hour, or until the top has browned slightly. Remove from the oven and allow to cool to room temperature. 
  8. Place in the fridge to set for 6 hours or overnight. Slice and serve with extra berry coulis. 

Not a big baker?

SHOP READY-MADE BAKED TREATS