Berry Ripple Cheesecake

11 ingredients
5 steps

Ingredients

  • 1/2 cup self-rising flour
  • 1 cup all-purpose flour, plus 2 tbsp
  • 1/2 cup butter, diced
  • 1 tbsp ground almonds
  • 3/4 cups granulated sugar
  • 1 1/2 lb cream cheese
  • 4 None eggs
  • 2/3 cup heavy cream
  • 10.5 oz frozen mixed berries, thawed, drained, mashed
  • None None fresh berries, to decorate
  • None None powdered sugar, to dust

Directions

  1. 1
    Sift together self-rising and 1 cup all-purpose flour into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add ground almonds and 1/4 cup sugar. Gradually mix in enough cold water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap and chill for 30 mins.
  2. 2
    Preheat oven to 350°F. Lightly grease a 9 inch springform pan.
  3. 3
    Roll out pastry and use to line pan. Chill for 10 mins. Prick base with a fork, line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights. Set aside to cool.
  4. 4
    Beat cream cheese and remaining sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add heavy cream and remaining flour. Mix until smooth. Transfer to prepared pan and swirl in mashed berries. Bake for 50-55 mins, until just set. Let cool completely.
  5. 5
    Decorate with fresh berries and dust with powdered sugar.

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