This is really a basic cheesecake, with jelly/strawberry/blueberry topping. Takes a while to make, but so worth it.
It is baked, but i use a dish, slightly bigger than a cake dish and feel it with water half way, by the time cake is baked, water evaporated. I find, that if you bake a cheesecake without water bath, it comes out a bit dry, but if you put too much water it’s too soft. So i think this way you can get a balance.
I am using Digestive Biscuits, as this is the only suitable type, i can find in Perth, but you are most welcome to use Graham Crackers.
For the base.
Digestive- 350 g
Butter- 100 g softened.
Sugar- 2 tablespoons.
For the cake:
Cream cheese- 4 packets
Eggs – 5 medium
Sugar- 1 cup
Vanilla extract- 2 teaspoons
Juice of 1 lemon.
Flour- 1/4 cup
For topping 1:
Sour cream -500 g
For topping 2:
Water- 100 ml
Sugar- 1/4 cap
Juice of 1 lemon.
Gelatin- 1 sachet.
1.Prepare a cake tin, and line the outside with 3 foil papers, and fold it.
Crush biscuits with butter and sugar in a processor and press it evenly to a cake tin, this is your first layer. Bake it at 180C for 10-15 minuets. Take it out of the oven and let it cool for 15 minuets. Keep oven on.
2. With a help of a free standing mixer, beat cream cheese until softened and of even texture, add sugar, keep on beating, add eggs (one a time) add vanilla and lemon juice. All mixture should be nice and fluffy, scrape the sides and beat again.
Put your tin with biscuits inside a dish, just slightly bigger than a tin, pour your cheese mixture on top of biscuits. Fill the outer container with water and bake in the oven for 55 minuets. Take it out to cool for 15 minuets.Keep oven on.
3. With a help of a whisk, mix all ingredients for a topping 1 and, pour on top of slightly cooled cake. Bake in the oven for 15 minuets. It will rise to the top, but will fall a bit during cooling process. Keep the cake in a fridge overnight or for 6-8 hours.
4.Soak gelatin in 1/4 cup of water. Heat water, sugar and lemon juice till boiled in a pot. Set aside and add soaked gelatin. Let it cool. Slice strawberries in 3 pieces, arrange on top of your cake with blueberries. Pour cooled gelatin mixture on top and let it rest in fridge for 3 hours.
5. Dip the large knife, wipe out and slice your cake, soaking your knife and wiping it, after each cutting each slice.