Berry Ripple Cheesecake - cooking recipe

Ingredients

None None FOR THE CRUST
1 cup flour
1/2 cup self-rising flour
6 tbsp (3/4 stick) cold butter, cubed
1/4 cup sugar
1 tbsp ground almonds
None None FOR THE FILLING
3 pkg (8 oz each) cream cheese, chopped, at room temperature
1/2 cup sugar
4 None eggs
2/3 cup heavy cream
1/4 cup flour
10 oz mixed frozen berries, thawed, well drained, pureed
None None Fresh mixed berries, powdered sugar, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 9-inch springform pan.
For the crust, sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually add enough water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap. Refrigerate for at least 30 mins.
Roll out pastry between 2 sheets of parchment paper to a 14-inch circle. Press into pan to line bottom and side. Trim edges. Refrigerate for 10 mins. Prick bottom with a fork. Line with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans. Cool
For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth. Pour into crust. Swirl berry puree through the filling.
Bake for 50-55 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight. Top with fresh mixed berries and dusted with powdered sugar.