American Style Berry Cheesecake

Method

1. 1

   Prep the tin

   Preheat the oven to 180 degrees C. Grease an 8 x 2 ½ or higher spring form tin.

2. 2

   Line with sponge

   Cut the sponge horizontally to about ½” thick and line the bottom of the tin with it.

3. 3

   Foil-wrap the tin

   Wrap the outside of the tin with a double layer of heavy-duty foil to prevent seepage.

4. 4

   Beat the base

   In a large mixing bowl beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater.

5. 5

   Add corn flour

   Beat in the corn flour.

6. 6

   Add the eggs

   Add the eggs, 1 at a time, beating after each addition until smooth and scraping down the sides.

7. 7

   Add flavours

   Add the lemon juice, vanilla and salt and beat until incorporated.

8. 8

   Fold in jam

   Beat in the cream and berry jam just until blended.

9. 9

   Fill the tin

   Pour the batter into the prepared tin.

10. 10

    Set water bath

    Set the tin in a larger tin and surround it with 1 inch of very hot water.

11. 11

    Bake

    Bake for 45 minutes, covered loosely.

12. 12

    Cool in oven

    Turn off the oven without opening the door and let the cake cool for 1 hour.

13. 13

    Chill overnight

    Remove and cover with plastic wrap (cling film). Refrigerate.

14. 14

    Loosen the tin

    To un-mould: place tin on a heated burner and move it around for 15 seconds or dip into hot water for a few seconds.

15. 15

    Wipe the sides

    Wipe sides of tin with a hot, damp towel.

16. 16

    Release the cake

    Run a thin metal spatula around the sides of the cake and release the sides of the spring form tin.

17. 17

    Decorate & serve

    When cool, decorate with fresh berries