Ingredients for the crust:
250g Biscuits (Haferkekse)
Ingredients for the filling:
800g Philadelphia Cream cheese (never take a light version for a Cheesecake)
1 Sachet Vanilla Sugar
200g fresh berries (I took raspberries and blueberries)
50g berries to decorate
Prepare the springform pan by rapping the outside with aluminum foil, so that no water leaks into it while baking. Then I placed baking paper into the spring form, so my cheesecake would not stick to the edge.
Preheat the oven to 320F (160°C)
Prepare the crust by either putting the biscuits in a plastic bag and crush them to little crumbs or put them into a food processor. Then you melt down the butter and mix the biscuit crumbs with the butter. Press the crust equally on the bottom of the spring form.
Put the springform with the crust in the fridge for at least 20 minutes.
In the main time you can prepare the filling:
Mix the cream cheese, sugar and vanilla sugar well. Then mix the eggs one by one well into the mixture. At the end you mix the 200g fresh berries with a spoon gently underneath it.
Fill the mixture into the springform.
Then put the springform in a high tin and fill the tin with water. I do it so the top of the cake won’t be dry and crack. And put the tin with the springform in the middle of the oven.
Bake the cheesecake for 1 hour. Then take the form out of the tin and let it cool on room temperature.
When it cooled down, cover it with plastic wrap and put it in the fridge for a few hours or over night.
Before you serve it, take it out of the spring form and decorate it with fresh berries.
This cheesecake was so easy and fast made. I brought this dessert to a party and from what I could tell and hear this cheesecake is a winner! Enjoy!
It won’t be my last one made…that’s for sure.