Desserts
Vanilla Cheesecake with Berry Sauce
Recipe by Ninja Kitchen
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For the biscuit base
- 80g digestive biscuit crumbs
- 65g unsalted butter, melted
- 2 tbsp granulated sugar
- 1/8 tsp salt
For the filling
- 900g cream cheese, room temperature
- 175g granulated sugar
- 100g sour cream
- 2 tsp vanilla extract
- 3 eggs
For the berry sauce
- 145ml water
- 450g frozen mixed berries
- 45g granulated sugar
Additional
- Fresh berries and mint leaves for garnish (optional)
Utensils
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Step 1
In a large bowl, add the base ingredients and mix until fully combined. Transfer the mixture to the springform cake tin and press into an even layer on the bottom of the tin.
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Step 2
In a large bowl, add the cream cheese, sour cream, sugar and beat until smooth. Add the eggs and vanilla and continue to beat until fully combined. If using a hand or stand mixer, use a medium speed to avoid over-beating the eggs. Pour the filling over the crust.
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Step 3
Add the berry sauce ingredients to the pot and stir until evenly combined.
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Step 4
Place the tin on the Reversible Rack in the lower position, then place the rack in the pot. Close the lid and move slider to the STEAMCRISP position.
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Step 5
Select STEAM BAKE, set temperature to 120°C and set time to 35 minutes. Select START/STOP to begin cooking (the display will show PRE for approximately 20 minutes as it steams, then the timer will start counting down).
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Step 6
When cooking is complete, the cheesecake will still be wobbly in the centre. Remove the rack and tin and allow to cool for about 30 minutes. Refrigerate the cheesecake for at least 2 hours before serving to give it a firmer texture.
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Step 7
Take the cheesecake out the refrigerator, slice with a wet knife, and serve with berry sauce.
