Berry ripple Baked cheesecake

Hosting my 3rd bookalokal Murder Mystery Dinner… I was a little nervous… as it was a requested event and not one that I had actually planned… and to make matters more complicated… we had only been in the house for 1week! So the priority of unpacking boxes and getting everything in order was suddenly escalated!!

But no problem is large enough to stop me… so I, along with the requester – both reviewed our diaries for an appropriate date that would work for me, her AND all of her friends…

The particular murder mystery theme was set, invitations were sent out carrying the character details of each of the guests…. (M and Mr Draper very kindly filled 2 character positions as well!)

Then it was menu selection time… and being a weekday – I knew that I had to keep things simple… I only get home at 6pm and guests are invited for 7.30pm…that gives me 1 and half hours to set the table, do a quick tidy up and put the finishing touches to the 3 courses that would be served!!

yes – you read right – THREE courses! But I kept things relatively simple – without compromising on taste!

  • STARTER: orange, blue cheese and walnut salad dressed with a mini mixed tomato salad topped with coriander & lime hummus
  • MAIN: individual chicken. leek and mushroom pot pies served with seasonal vegetables
  • DESSERT: Berry Ripple Baked Cheesecake

And the reason why the cheesecake was such a good choice was because I could make the cheesecake the night before!!!

This recipe originated from the Olive magazine (December 2012) issue and also won me over with the simple ingredients list and the gorgeous photo!

Berry Ripple Baked Cheesecake

ripple cheesecake pre oven 2

150g biscuits

45g melted butter

250g frozen berries (defrosted)

300g caster sugar

600g soft cheese

150ml soured cream

2 eggs

ripple cheesecake ingredients

  • place the biscuits in a food processor and whizz to a crumb level.
  • Add to melted butter and press into the base of a lightly buttered springform tin and chill in the fridge while you make the filling
  • Place the defrosted berries in the food processor and whizz to make a purée
  • ripple cheesecake berry puree
  • Sieve the purée
  • ripple cheesecake berry mix
  • and place in a pot with 50g of the sugar
  • Heat gently until sugar is dissolved and then boil for 5minutes until thickened and syrupy.
  • Place soft cheese a bowl and add soured cream, eggs and rest of sugar
  • Whisk until smooth
  • ripple cheesecake mix
  • Pour over the biscuit base
  • ripple cheesecake pre oven 1
  • Drizzle the berry mixture over and ripple with a knife
  • ripple cheesecake pre oven 2
  • Bake for 1hr at 140C and then leave in the oven to cool completely
  • chill overnight in the fridge

a Repeat Recipe? YES. This is a great dinner party dessert and the benefits of being able to make it up to a day before serving are wholly underrated!!

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