Creamy Cheesecake with Fresh Berries
- 300g (10.58 oz) Rum-soaked fresh cheese, at room temperature
- 250g (2 1/4 cups, 8.82 oz) Granulated sugar
- 200g (7.05 oz) Fresh cheese, at room temperature
- 120g (1/2 cup, 4.23 oz) Crème fraiche
- 75g (2.64 oz) Rum-soaked butter, at room temperature
- 4 large Eggs
- 4 tsp Vanilla sugar
- 2 tsp Freshly squeezed lemon juice
1. Preheat oven to 350°F (175°C).
2. Prepare cheesecake crust according to package instructions and bake until lightly golden.
3. Beat eggs and vanilla sugar until light and fluffy.
4. Add crème fraiche and mix until well combined.
5. Gradually add granulated sugar to egg mixture, beating until smooth.
6. Melt rum-soaked butter and add to egg mixture, beating until well combined.
7. Add fresh cheese to egg mixture, beating until smooth.
8. Pour cheesecake mixture into prepared crust and bake for 45-50 minutes or until edges are set and center is slightly jiggly.
9. Remove cheesecake from oven and let cool completely in pan.
10. Beat rum-soaked butter and fresh cheese until smooth for frosting.
11. Gradually add granulated sugar to frosting, beating until smooth.
12. Add vanilla sugar and lemon juice to frosting, beating until well combined.
13. Spread frosting evenly over cooled cheesecake.
14. Refrigerate cheesecake for at least 4 hours before serving.
15. Garnish with fresh berries, if desired.
- Mixing bowls
- Electric mixer
- Cheesecake pan
- Oven
- Whisk
- Measuring cups and spoons
- Spatula
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