Baked wild Berry Cheese Cake at Novotel Bengaluru Outer Ring Road


Baked wild Berry Cheese Cake


75 grams butter, melted, plus extra for greasing
175 grams of digestive biscuits
175 grams berries, plus extra for decorating
450 grams cream cheese
150 grams caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten icing sugar, to dust


1. Preheat the oven to 180. Butter the sides and base of a 24cm cake tin.

2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the berries over the base and allow for chilling in the fridge until needed.

3. Beat the cream cheese, sugar, vanilla extract, and the eggs together in a large bowl until smooth and creamy. Pour over the top of the berries and then bake in the oven for 40 minutes, or until pale golden and only wobbles slightly when you gently shake the tin.

4. Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Sprinkle over a few blueberries, then dust with icing sugar.

5. This cheesecake is best eaten when it is at room temperature.