How do I know when my cheesecake is done baking?

The edges should be set, but the center should still jiggle slightly when you shake the pan.

Can I use frozen fruits instead of fresh?

Yes! Just make sure to thaw and drain them first to avoid excess moisture.

Bake in a water bath , avoid overmixing the batter, and cool the cheesecake slowly .

You can, but it will change the texture. For the creamiest cheesecake, stick to full-fat cream cheese.

It’s highly recommended because it makes removing the cheesecake much easier.

A rich and creamy vanilla cheesecake with a buttery biscuit base, topped with a fresh berry coulis for the perfect balance of sweetness and tang.

Scale

For the fruit coulis:

To Serve:

Preheat oven to 180°C/350°F. Grease and line a round cake tin.
Mix crushed biscuits with melted butter and press into the tin. Bake for 10 minutes, then cool.
Increase oven to 200°C/400°F. Beat sugar, cornflour, and cream cheese until creamy.
Add eggs one at a time, then gradually beat in cream, vanilla, and lemon zest.
Pour into tin, smooth the top, and bake for 40–45 minutes until set.
Cool, then refrigerate for 3 hours or overnight.
Simmer berries, sugar, and water for 10 minutes to make the coulis.
Serve cheesecake with fresh berries and drizzle with coulis.