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This gorgeous recipe is from the cookbook Dinner with the Baker
Preheat oven to 220ºC/440ºF/Gas mark 8. Roll out pastry to fit base of a 23cm (9in) springform cake tin. Using a fork, dock the pastry and bake for approximately 15 minutes or until golden brown. Once cooled, set aside.
Mix boiling water and gelatine together until gelatine is dissolved. Set aside and allow to cool. In an electric mixer, beat cream cheese and sugar together until well combined and soft. Scrape sides of the bowl down and continue mixing until mixture is free of lumps. Add whipped cream and mix. Scrape bowl down and continue mixing until smooth. On low speed, pour in gelatine mixture
And mix until well combined.
Pour cheesecake mixture on top of baked pastry base in cake tin and refrigerate overnight.
To help separate the cake from tin, run a pallet knife around the edge of the cake. Then unclip cake tin spring and slide cake slowly on to serving plate.
For the topping, whip remaining fresh cream with sugar and spread evenly on top of cheesecake. Using your creative flair, arrange berries on top of cake.
From Dinner with the Baker, by Pino Locantro, RRP $45.00, New Holland Publishers.
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