New Year’s Eve Cheesecake with a Berry Twist

Serve your guests a dessert that will wow them as you celebrate the New Year. A creamy, rich interior and a tart berry topping combine to create the ideal flavour balance in this decadent cheesecake with a berry twist. This dish is perfect for ringing in the new year in style since it looks as beautiful as it tastes.

Ingredients:
For the crust:
200g (7 oz) digestive biscuits or graham crackers
100g (1/2 cup) unsalted butter, melted

For the cheesecake filling:
600g (21 oz) cream cheese, softened
200g (1 cup) granulated sugar
2 tsp vanilla extract
3 large eggs
200ml (3/4 cup) heavy cream
1 tbsp all-purpose flour

For the berry topping:
300g (10 oz) mixed berries (strawberries, raspberries, blueberries)
50g (1/4 cup) sugar
1 tsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water

Required Tools:
9-inch springform pan
Bowls for mixing
Hand whisk or electric mixer
A rubber spatula
A saucepan
Rolling pin or food processor
Sheet of baking aluminium foil

Active prep time for preparation:
Thirty minutes.
Baking time: one hour
Four hours for cooling and chilling the entire duration was almost 5.5 hours.

Directions:
Get the crust ready:
Set the oven temperature to 180°C (350°F).
Using a food processor or a rolling pin, crush the digestive biscuits until fine crumbs form in a zippered bag.
Combine the melted butter and crumbs, then press the mixture firmly into the bottom of a 9-inch springform pan.
After 10 minutes of baking, let it to cool while you make the filling.

To prepare the cheesecake filling:

Combine the cream cheese and sugar in a large bowl and beat until smooth.
Add the eggs one at a time, mixing thoroughly after each addition, then the vanilla essence.
Add the flour and heavy cream and stir until barely incorporated. To avoid cracks, do not overmix.

To bake:
To stop water from leaking in, cover the bottom of the springform pan with aluminium foil before baking the cheesecake.
Transfer the pan to a bigger baking dish after pouring the contents over the crust. Halfway up the springform pan's sides, pour hot water into the dish.
Bake for 50–60 minutes, or until the centre jiggles a little and the edges are set.
After turning off the oven and slightly opening the door, leave the cheesecake in the oven for an hour to cool.

To make the berry topping:
Put the berries, sugar, and lemon juice in a pot and heat it to medium.
Add the cornflour mixture and cook until the berries have released their juices. Cook until it becomes thick.
Allow the topping to cool fully.

Put together and chill:
Cover the chilled cheesecake with the berry topping.
Before serving, let it sit in the fridge for at least three hours.

Nutritional Information (per slice, serves 12):
Calories: 350
Protein: 6g
Carbohydrates: 30g
Fat: 22g
Fiber: 2g
Sugar: 20g

Last Tip:
Add edible gold flakes or fresh mint leaves to the cheesecake as a garnish for an even more festive look.