Serves 8 people.
Total Cooking Time: 1½ hours
This is an old recipe for baked cheesecake I’ve had lying around for ages.
- 500g Cream Cheese, melted
- 1 cup White Sugar
- 1/2 cup Flour
- 1 Tin of blueberries
- 3 Tablespoons of Butter, melted
- Finely grated rind for 1 lemon
- 1 egg
- 1 shot of port/cognac
- pinch of salt
- 120g biscuits, crumbed
- 2 tablespoons of butter, melted
- 2 tablespoons of hot water
Use the microwave or pan to melt the cream cheese then pour into a bowl with all the sugar, add beaten egg and melted butter. Mix well.
Add lemon rind, port, and pinch of salt. Mix well.
Add flour and almond meal slowly while stirring cake mix.
Crush cookies into little crumbs using a glass and a large bowl, add melted butter and hot water. Mix well until crumbs are moist.
Press crumbs into base of cake tin.
Tear strawberries with fingers into chunks, add port and sugar and mix well.
Just before pouring cheesecake mix into tin, add drained blueberries mix over the top and stir into the mix. Pour over cookie crumbs on tin.
Bake in oven at 160-180 deg for 50 mins or until top starts turning brown. Turn oven off and leave cake in oven for another 10-15 min.
Refrigerate and ATTACK! 🙂