150g arnott’s buttersnap biscuits
500g cream cheese, sofened
200g creme fraiche (or sour cream)
1 cup (220g) caster sugar
1 teaspoon vanilla bean paste or extract
125g blueberries or raspberries (fresh or frozen)
extra berries, icing sugar and double cream to serve
Grease and line the base of a 20cm springform tin with baking paper and butter. Make sure to invert the base and that the seal of the tin is tight fitting.
Insert Mini bowl and Mini Multiblade and add biscuits. Press PULSE for 30 seconds. Scrape down sides and repeat until forms a fine crumb.
Add melted butter and press PULSE until biscuit crumb is coated.
Spoon into the base of prepared tin and press down to compact into an even base. Refrigerate
Insert EggWhip and add cream cheese, crème fraiche and sugar. Select STIR SPEED 4/ 30 seconds and press START. Scrape down sides and repeat until mixture is smooth and well mixed. (this will depend how cold your cream cheese was to start with)
Add eggs and vanilla. Select STIR SPEED 4 / 40 seconds and press START. Scrape down sides and repeat once more. Pour into cake tin and scatter over berries. Wrap tin carefully with 2 layers of cling film and finish with a sheet of foil.
Wash out bowl and fill with water to the 0.7L steam water line. Insert LOWER STEAMER TRAY and place cake tin inside. Cover with lid. Select 105C / 90 minutes and press START.
At the end of the cooking time, cheesecake should firm but still have a wobble in the centre. Leave to cool inside steamer until cool. Refrigerate overnight or until cold and set completely. Dust with icing sugar, cut into wedges and serve with extra berries and double cream.