Chef Mark Stone's Famous Mixed berry baked cheesecake

Chef Mark Stone’s Famous Mixed berry baked cheesecake

Chef Mark Stone shares his recipe for his classic mixed berry cheesecake. Whip it up and served to your customers, all within an hour. It’s that simple!

Ingredients

Serves:

150 g White Wings Biscuit Base
500 g Cream Cheese
150 g Sugar
20 mL Vanilla Essence
3 each Eggs
30 g Butter (melted)
1 each Raspberries (packet)
1 each Strawberries (packet)
1 each Blueberries (packet)

Method

Step 1:

Beat together the cream cheese and sugar well until it is smooth and creamy. Then, add the 3 eggs and vanilla essence. Fold in half of your serving of fresh fruit then place to the side. Tip: you could also use frozen berries.

Combining cream cheese and sugar

Folding the eggs into the mix

Adding fresh fruit

Step 2:

For the base, combine the White Wings Biscuit Base and melted butter. Then, place the crumb into a mould and push it down with the end of a rolling pin until it is nice and flat.

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White Wings Biscuit Bake Package

Creating the White Wings Biscuit Base

Forming the biscuit base for the cheesecake

Step 3:

Pour the cream cheese mixture into the mould and decorate the top with the remaining berries. Place the tray in a preheated oven at 150 degrees Celsius for 1 hour until it sets like jelly. Once it has set, place in the fridge to cool down.

Adding the mix to the pan and topping with berries

Step 4:

Once the cheesecake has cooled, slip the ring off and glaze the top with an apricot nabard glaze. Then, serve.

Baked Cheesecake

Glazing the cheesecake