Berry Cheesecake

Name: Berry Cheesecake
Ingredients: 8 oz gingersnap cookies, coarsely chopped; 6 tbsp (3/4 stick) unsalted butter, melted; 1/2 tsp ground cinnamon; 2 pkg (8 oz each) cream cheese, softened; 1 cup granulated sugar; 3 None eggs, lightly beaten; 2 1/2 cups heavy cream; 1/4 cup Cointreau or Grand Marnier; 1 cup raspberries; None None Mixed berries, to serve; None None Powdered sugar, to dust

11 ingredients

5 steps

Ingredients

8 oz gingersnap cookies, coarsely chopped
6 tbsp (3/4 stick) unsalted butter, melted
1/2 tsp ground cinnamon
2 pkg (8 oz each) cream cheese, softened
1 cup granulated sugar
3 None eggs, lightly beaten
2 1/2 cups heavy cream
1/4 cup Cointreau or Grand Marnier
1 cup raspberries
None None Mixed berries, to serve
None None Powdered sugar, to dust

Directions

1

Preheat the oven to 325°F. Lightly grease a 9-inch springform pan. Line bottom and side with parchment paper.
2

Process cookies in a food processor until finely crushed. Add butter and cinnamon. Process to combine. Press mixture firmly and evenly into bottom of prepared pan. Refrigerate for 20 mins.
3

Beat cream cheese and sugar in a large bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add 1 1/4 cups of the cream and liqueur, beating until smooth. Fold in berries. Pour mixture over cookie crust, smoothing surface.
4

Bake 45-50 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight.
5

Whip remaining 1 1/4 cups cream to soft peaks. Spoon over top of cheesecake and pile with fresh berries. Dust with powdered sugar to serve.