Mixed berry puff cheesecake
Mixed berry puff cheesecake | Women's Weekly Food - Layered choux pastry adds a delightful 'puff' for a stunning dessert. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Piping bag
- Piping tube
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Wooden spoon
- Mixing bowl
- Spatula
- Measuring cup
Ingredients
- 1 1/2 cup (375ml) water
- 125 grams (4 ounces) butter, chopped finely
- 1 tablespoon caster (superfine) sugar
- 1 1/2 cup (225g) baker's flour
- 6 eggs
- 1/2 cup (40g) flaked almonds, toasted
- 2 teaspoons icing (confectioners') sugar
- blueberries and raspberries, extra to decorate
- 1 kilogram (2 pounds) cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup (220g) caster (superfine) sugar
- 3 cups (750ml) thickened (heavy) cream
- 250 grams (8 ounces) fresh blueberries
- 125 grams (4 ounces) fresh raspberries, halved
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