Blackberry Baked Cheesecake

Breyana’s Blackberry/Boysenberry Baked Cheesecake

Base

• 1x 200g packet plain sweet biscuits
• ¼ cup ground almonds
• 100g melted butter

Filling

• 150g Blackberries/Boysenberries
• 3 eggs
• ½ cup castor sugar
• 1 tablespoon sweet sherry
• ¼ cup plain flour
• 180g white chocolate, melted
• Whipped cream and extra berries to serve

Instructions

1. Pre-heat oven to 160°
2. Lightly grease a 22cm spring form tin.
3. Process biscuits until finely crushed, add almonds and butter and mix until combined. Press over base of prepared tin. Refrigerate while preparing filling.
4. For filling, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Add sugar, sherry and flour, beat until smooth. While still beating, add cooled melted chocolate in a thin stream; beat until combined.
5. Scatter blackberries/boysenberries over the bottom of the crust then pour the filling over the top of the berries.
6. Cook in oven for about 50 minutes, or until firm to touch. Cool in oven with door ajar.
7. Remove cheesecake from tin. Serve with whipped cream and extra berries.