Cheesecake with Fresh Berry Purée

Cheesecake with Fresh Berry Purée

Ready in: 2 hours
Yield: 1 cake (23 cm / 9 in round)

For the Crust Base:
6.3 oz (180 g) ground almonds
1.8 oz (50 g) all-purpose flour
1.8 oz (50 g) granulated sugar
1.8 oz oz (50 g) butter (room temperature)
1 pinch of salt
1 egg yolk

1. For the crust, put the ground almonds into a large bowl. Sift in the flour and salt, and stir to mix evenly.

2. Whisk the butter with the granulated sugar until light and fluffy. Whisk in the egg yolk. Gradually fold in the almond mixture, in three batches. Use your hands to mix everything together.

3. Press the almond mixture into a greased 23 cm / 9 in round cake tin with baking paper, spreading it evenly against the sides. Form a rim around the top edge that is slightly thicker than the sides. Refrigerate for at least 30 minutes.

For the filling:
1 tablespoon hazelnut chocolate liqueur
12.7 oz (360 g) cream cheese
4 fl. oz (120 ml) whipping cream
1 egg
1 teaspoon of lemon juice
1 tablespoon custard powder
1.8 oz (50 g) granulated sugar

4. Preheat the oven to 350 °F (175 °C). In the meantime, beat together the egg and granulated sugar. Add the cream cheese, lemon juice, hazelnut liqueur, custard powder and the whipping cream and beat until thoroughly blended.

5. Pour the cheese mixture into the crust and spread it evenly. Bake until just set, for about 25 minutes. Turn down the temperature and leave the cheesecake for 5 minutes in the oven. Take the cheesecake out of the oven and let it cool on a wire rack. Chill for at least 30 minutes.

For the Topping:
4.4 oz (125 g) blueberries
4.4 oz (125 g) raspberries
1 packet (8 g) vanilla sugar
lemon zest from 1 lemon
2 teaspoons fresh lemon juice
1 teaspoon custard powder

6. Meanwhile for the topping, combine the blueberries, raspberries, lemon zest, vanilla sugar and lemon juice in a deep and heavy pan. Cook the mixture over a low heat, stirring occasionally, about 6-8 minutes. Remove the blueberry mixture from the heat and set aside to cool. Purée the berry mixture using an immersion blender.

7. In a small bowl, combine 2 tablespoons of the blueberry mixture and 1 teaspoon of custard powder. Stir to blend evenly. Bring the remaining blueberry mixture in a large casserole to a boil. Immediately whisk in the custard mixture and continue stirring for 30 seconds. Remove the casserole from the heat and continue stirring. Press the blueberry mixture through a strainer. Let the berry purée cool completely.

8. Spread the blueberry mixture evenly on top of the cheesecake. Decorate with whipped cream to taste. Serve at cool room temperature.

Per serving (If you cut the cake into 8 pieces):

Energy: 471 kcal / 1973 kJ
Fat: 34,4 g
Carbohydrates: 26,1 g
of which sugars: 18 g
Protein: 11 g
Fibre: 4,3 g

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