Variation Baked New York Cheesecake with Fresh Berries

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Recipe's preparation

Line the bottom and sides of a 23cm spring form tin with baking paper. I find it easier to cut the baking paper to size by first tracing around the tin and cutting out before inserting.
Preheat the oven to 160 degrees.

BASE
1. Place the biscuits into TM bowl and grind into fine crumbs, speed 7, 3-5 seconds. Sometimes they may need a bit longer – SET ASIDE
2. Melt the butter at 80 degrees, 2 minutes speed 1

3. Return the biscuit crumbs to the TM bowl and combine with butter for 5 seconds, speed 6.



4. Press mixture into spring form tin (base and sides) and refrigerate



FILLING:



1. Place sugar into clean and dry TM bowl and grind for 10 seconds on speed 9



2. Place remaining filling ingredients into TM bowl and mix for 20 seconds speed 4-5 until combined



3. Pour mixture onto base in spring tin and bake in 160 degree oven for 50 - 60 minutes. It is done when it 'looks' baked and springs back when touched in the middle but still wobbly in the centre. The centre will firm up when it cools.



4. Turn oven off and leaving the door slightly ajar leave cheesecake in the oven for 2 hrs to prevent cracking.



5. Refridgerate until cool. Store in the fridge.