Honey berries cheesecake

Ingredients for the bottom:

300 g whole wheat biscuits

140 g butter (melted)

40 g of sugar

 

Ingredients for cheesecake:

680 g of natural cream cheese

200 g of sugar

25 g of flour

170 g sour cream

90 ml lemon juice

2 tablespoons lemon zest

3 eggs

2 egg yolks

1.5 glasses of honey berries

 

Preparation:

1. Preheat oven to 160C. Line the round form (about 23 cm) with baking paper and spread the sides with butter.
2. Mix the ingredients together for the bottom of the cheesecake. Put the shortbread into the baking form and knead it with the glass, then put it in a preheated oven for 10 minutes.
3. After 10 minutes, remove the cheesecake bottom from the oven and set it aside to cool.
4. Mix the cream cheese, sugar and flour in a large bowl. Mix only long enough to combine the ingredients, because the aerated cheesecake can crack during baking.
5. Add the cream, juice and lemon zest to the cheesecake mass and continue mixing at a low speed.
6. Add eggs one by one and mix slowly. Then also add egg yolks.
7. At the end, gently stir the berries into the cheesecake mass.
8. Put the mass onto the shortbread bottom.
9. Preheat oven to 150C. Line the round form from the outside with aluminum foil and put it in a larger mold.
10. Pour water so that it reaches half of the mold. Put the mold in the oven and bake it for about 1 hour and 15 minutes.
11. After turning off the oven, leave the cheesecake for half an hour in the oven, then open the door for another half hour. After one hour, remove the cheesecake and set it in a cool place to cool completely.

 

Enjoy!