Ingredients:
For the bottom of the cake:
• 125 g Wholegrain Biscuits
• 50g sugar
• 60 ml vomFASS Sun Meadow Rapeseed Oil
• 1 pinch of salt
For the cheesecake mixture:
• 900 g cream cheese
• 250 ml cream (normal or sour cream)
• 300g sugar
• 6 large eggs
• 250 ml liquid whipped cream
• Vanilla extract
• Juice from one lemon
• Strawberries & Blueberries to decorate
• vomFASS Blueberry or Raspberry Balsam to decorate
Directions:
For the bottom of the cake:
1. Crush the Biscuits for the base.
2. Add Sun Meadow Rapeseed Oil to the crushed biscuits, add the sugar and add a pinch of salt.
3. Put the biscuit mixture, into a springform pan (24 cm). Press with your fingers or a spoon.
4. For a heart shape use tinfoil shape tin into heart.
For the cheese mixture:
- Add cream cheese, cream or sour cream and sugar using a hand mixer mix at medium speed.
- Add the eggs one at a time while stirring.
- Pour in the cream, add vanilla extract and stir.
- Squeeze the juice from half a lemon and add.
- Finally, add the flour to the mix while stirring.
- Preheat the oven to 220°C (top/bottom heat). Now take the pan and carefully fill in the cheese mixture. It's best to do this with the back of a spoon so that there aren't any holes in the biscuit base
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First bake the cheesecake in the oven at 220°C top/bottom heat for about 15 minutes.
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Then turn the oven down to 135°C and bake for another hour.
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Then turn the oven off completely and leave the door closed for about 2 minutes
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The cake should then be placed in the refrigerator for a few hours preferably overnight.
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The next day, take it out of the fridge and garnish with strawberries, blueberries and raspberries with a generous a splash of VomFass Raspberry or Blueberry Star.
