Baked berry cheesecake with almond crumb

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Baked berry cheesecake with almond crumb

Serves: 12

2017-06-22

Ingredients

For the almond base

100g plain flour
100g pure ground almonds (Borges)
100g butter (President)
50g icing sugar
Finely grated zest of a lemon
1 egg beaten

For the filling

200g cream cheese
250g ricotta cheese (Benna)
3 eggs
150g icing sugar
Finely grated zest of a lemon
1 tsp vanilla
200g mixed frozen berries defrosted (Asiago)

Method

Make the pastry using the rubbing in method and chill for an hour before using to line a greased 20cm deep cake tin both on the base and sides. Allow the extra to hang over and bake for 15-20 minutes blind at 180`c. Remove from the oven, cut off the excess pastry and allow to cool. Next, mix all of the filling ingredients (Except the berries) together with a whisk till smooth or in a food processor or with a whisk. Pour into the pastry base and spoon the berries carefully on top. Bake in the oven at 160`c for an hour.

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Cheesecake bil-‘berries’ u lewż

Ingredients

Għall-bażi tal-lewż

100g dqiq plain
100g lewż pur mitħun
100g butir
50g icing sugar
qoxra ta’ lumija maħkuka fin
bajda imħabbta

Għall-mili

200g ġobon kremuż
250g rkotta
3 bajdiet
150g icing sugar
qoxra ta’ lumija maħkuka fin
kuċċarina vanilla
200g ‘berries’ tal-friża

Method

Agħmel l-għaġina billi tħaddem l-ingredjenti kolla u kessaħ għal siegħa. Iftaħ l-għaġina u iksi forma ta’ landa tal-kejk ta’ 20cm, kemm il-bażi kif ukoll il-ġnub. Ħalli iż-żejjed jistrieħ fuq il-ġnub u sajjar għal 15 sa 20 minuta f’temperatura ta 180°c. Neħħi mill-forn, aqta’ l-għaġina żejda u ħalliha tiksaħ. Sussegwentement, ħallat l-ingredjenti kollha tal-mili flimkien, ħlief l-berries. Ferragħ it-taħlita fil-bażi ta’ l-għaġina u poġġi l-berries bir-reqqa fil-wiċċ. Sajjar fil-forn f’temperatura ta 160°c għal siegħa.

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