80g Nice biscuits
80g Gingernut biscuits
40g melted butter
40g caster sugar
2 large Sunny Queen free-range eggs
200g mascarpone
130g cream cheese
70mL cream
Zest of 1/2 lemon
1 tsp vanilla extract
150g raspberries
Pre-heat oven to 150 C (fan-forced).
Line a 20cm round, or heart-shaped cheesecake tin with butter or baking paper.
Blitz biscuits in a food processor to make crumbs. Transfer to a bowl and stir in the melted butter.
Push crumb mix into tin to about 5-10mm thickness.
With an electric mixer, beat sugar, vanilla extract, cream cheese and mascarpone until smooth and slightly thickened.
Add eggs one at a time, beating well with each addition.
Add cream and mix on medium until mixture thickens slightly. Pour onto base and place berries on top.
Cook on the middle shelf of the oven for 30 minutes, or until mixture is puffed slightly and cooked through.
Allow to cool for 20 minutes, then remove carefully from the tin. Serve fresh at room temperature.
Credits: Sunny Queen
Photo Credits: Sunny Queen
