Berry Swirl Cheesecake
- 200g mixed berries
- 3 tablespoons caster sugar
- 170g plain sweet biscuits
- 45g butter, melted
Cream Cheese Filing
- 600g cream cheese, softened
- 2 eggs
- 3/4 cup caster sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla essence
Step by Step Guide
Place mixed berries and sugar in a small microwave safe glass bowl and cover with cling wrap. Pierce cover with a skewer 5 times. Cook on 70% microwave power for 4 minutes, stirring after 2 minutes. Carefully remove and process mixture in food processor for 20 seconds or until smooth. Strain through a sieve. Leave to cool.
For the base, process the biscuits in a food processor until a crumb consistency. Add butter, process until combined. Press the mixture into a greased cake tin lined with baking paper. Chill in refrigerator until firm.
Set Convection Microwave oven to preheat to 130°C. Process cream cheese, eggs, caster sugar, sour cream and vanilla essence in food processor until smooth.
Pour the cream cheese mixture over the chilled base then drizzle with the berry mixture. Use a butter knife to create the swirl effect through the cream cheese mixture.
Bake cheese cake for 60 minutes. After baking, leave the cheese cake in the microwave oven with the door closed for an hour to set. Refrigerator over night to firm (only 2hrs set time required when using Sharp's Extra Cool refrigerator function).
Serve and Enjoy
Sharp Convection Microwave Ovens used for this recipe.
Since Sharp invented the first carousel microwave in 1962, we have continued to innovate in style and function. Building on over fifty years of experience, today Sharp brings you a diverse range of microwave ovens that offer sophisticated, yet easy-to-use technology.
This recipe was developed and tested in the Sharp R995DW Convection Microwave Oven.