Berry Cheesecake Slice

Who else loves picking up the free magazines from their local supermarket? I do! I have collected so many recipes & tips over the last year from the Coles & Woolworths magazine that I more or less have made myself a recipe book with my favourites. The magazines help me with healthy easy meal ideas and delicious desserts and treat. The most recent stand out was this cheesecake recipe from the Coles magazine. The cheesecake looked so simple yet tasty and as I went over the recipe my husband peered over and said "please make this?". Little did he know I had already planned on treating him.

The recipe is super easy, I had to share it with you all. You dont need to be a baker or even great in the kitchen to master this fool proof recipe.

Berry Cheesecake

250g Arnott's Nice Biscuit ( or Digestives)

125g Melted Butter

500g Cream Cheese

397g can of Condensed Milk, at room temp

3 tbsp lemon juice

2 Large eggs

2 cups frozen mixed berries

1. Prepare a rectangle baking tin ( 20cm x 30cm) by lining it with greaseproof paper. Allow the ends to hang, as this will help to remove the cheesecake from the tin, once baked and cooled.

2. In a food processor blitz the biscuits until crushed. Add in the melted butter and process until combined well. Pour the crumb into the baking tin and press around the tin to level and smoothen out. Place this into the fridge for about 15-20mins to chill. Switch your oven on to 150 degrees C, to preheat.

3. Prepare the cheesecake mix, by mixing the cream cheese in a big bowl with a hand mixer, until smooth. (You can use the food processor, but I found that I couldn't get the ingredients to combine well as cream cheese would get left at the bottom of the processor bowl, under the blade)

4. Add in the condensed milk and lemon juice and mix until smooth. Then add in the whisked eggs and mix until its all combined well.

5. Take the biscuit base out the fridge and sprinkle half the frozen berries over it. Then pour the cheesecake mix over it. Sprinkle the remaining berries over the top.

6. Place your cheesecake into the oven and bake for 30mins. ( or until set). Once done, turn the oven off but keep your cheesecake inside, with the door ajar. This will stop your cheesecake from cracking, by cooling down gradually.

7. Once cooled down, place your cheesecake into the fridge for a few hours to chill ( 2 hrs max).

8. Cut the cheesecake up into square slices using a Sharpe knife ( or however you wish!) and serve. You will find that some of the cheesecake mix will stick to the knife, so you can heat the knife up under some hot water, dry it and then cut the cheesecake. Or clean the mix off before making more slices for a cleaner finish.

This is a really simple cheesecake for which the base recipe can be used and incorporated with all your other favourite flavours.

*Add in chunks of Oreos or even use some Oreos instead of the biscuit for the base.

*Add 1/4 cup peanut butter to the cheesecake mix and then sprinkle with some chunky peanut.

Dont forgot to share your pics with me!

Sal x