I adapted this recipe from the hummingbird ‘cake days’ recipe book. Honestly, though it is easy to whip together, I really struggled on the time frame of baking the durn thing (is it just me or do cheesecakes take fooooooorever to set in the oven?!). So, I’d make this again if I had all afternoon to watch and see if it has set, if you have to pop out and about from your home, make this dessert another day. Here goes:
- 600 grams of cream cheese
- 2 eggs + 1 egg yolk
- 90 grams of sugar
- 3/4 cup of frozen summer fruit
- 1 tablespoon of vanilla
- 100 grams of butter, melted.
- 100 grams (give or take depending on how it thickens with the butter) of ground almonds
- 8 or so chocolate Oreos
Preheat Oven to 160/325 degrees. To make the crust first, simply throw some butter in the microwave on low while you put your oreos in the food processor. When the butter has melted, stir in the oreo crumbles and keep adding ground almonds until the consistency is what you prefer for a cheesecake crust. Butter the edges of spring form tin and the crust to the bottom. Place in fridge. Add all other ingredients (excluding the eggs and fruit) to a bowl and mix well. Add eggs and gently fold in. Complete by gently stirring in fruit. Take crust out of the frig and add cream cheese mixture atop the crust. Place a thin layer of tin foil over the top of the tin and place on bottom rack of the oven. Let cook for 1-2 hours checking occasionally to see if it is no longer runny. Once it is almost set, take off foil for remaining 10-20 minutes in oven. Let cool in the frig for several hours or overnight.
Serve with additional fruit and home-made whipped topping.