VERY BERRY CHEESE CAKE

We all like cheesecakes don’t we???

Here’s one I tried this Ramadan. Its absolutely deeelicious!!! Actually I wanted to try it with fresh berries, but then, fresh blue berries were not available so I found this wonderful marmalade (fresh berries crushed and conserved) at Sosun Store, which complimented the recipe perfectly.

CRUST:
2 cups flour
1/2 cup caster sugar
1/2 cup (sweet) butter, softened
1 egg

1 ST LAYER:
500 g cream cheese, softened
1 teaspoon vanilla
1/2 cup caster sugar
3 eggs, room temperature

2 ND LAYER:
2 cup sour cream
4 tablespoons caster sugar
1 teaspoon vanilla

TOPPING:
2 cups blueberry marmalade
1 cup fresh strawberry (roughly chopped)

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" baking pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350ºF.

1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350ºF for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.

2ND LAYER: Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350ºF for 5 minutes. Cool; spread berry topping over top. Refrigerate before serving.

TOPPING: Place blueberry marmalade in saucepan; cook lightly to make a thickened sauce, stir in chopped strawberries. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.

Just wanted to share with you guys... cheers!!!