Make a perfect cheesecake (Triple Berry)

Cheesecakes are always a source of sheer happiness . While making it , however , it is extremely important to keep aside any stinginess around using full fat , as that is what holds a good cheesecake , gives it it's texture and makes it creamy , dreamy and indulgent , all at the same time . Coming to making a good cheesecake , a lot of you have asked me how to put together ' the perfect one' . In all honestly , let me share with you , that I too have had my share of anomalies :) There have been moments when I had to literally hammer my way through the crust or deal with versions which were fully runny or chewy from the gelatin overload . With time , multiple experiments and some research , I recommend you here some basic step checks , which when done right , will pave the way for a perfect outcome . And yes - you will need no hammer to break through the crust - just a simple dessert fork will do the job :)

So let’s break this bake down into easy pieces :

1. Preparing the tin

2. Making the crust

3. Giving the cheesecake a good water bath

4. Slow cool the cheesecake to room temperature

5. Chill before you serve

Things you will need ( Makes an 8 inch cheesecake )

For the crust

• 2 full packets of marie biscuits or any graham crackers

• 01 inch stick cinnamon

• 04 tbsp. melted butter

For the cheesecake batter

• 400 gms of good quality cream cheese

• 01 cup of finely powdered sugar

• 03 large eggs

• 01 tbsp vanilla essence

• 1/2 cup sour cream or yogurt

• 01 tbsp flour

• A good spring form pan

For the Triple berry compote

• 01 cup mixed berries (, I used a combination of strawberry , blue berry and raspberry - You can use both fresh berries , if in season or use the dehydrated version )

• 01 tbsp. sugar

• 01 cup of water

Steps to Follow

• Prepare the Tin : Use your fingers to coat a small pat of butter all over the bottom and sides of a 8-inch spring form pan. Cut 2 large pieces of foil and place them on your work surface on top of each other in a cross. Set the spring form pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

• Make the berry compote : In a heavy bottomed pan , boil 1 cup of water along 01 tbsp. sugar and add in the whole berries . Bring this a slow boil and keep mixing , until thick and jam like . Keep aside.

• Make the crust : Using a food processor , crush the biscuits along with the cinnamon stick until it forms fine crumbs. Melt the butter in the microwave and mix this into the crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. Transfer it into the spring form pan and use the bottom of a glass to press it evenly into the spring form . Set the crust aside in your fridge to cool ( do not freeze the crust as it will make it supremely tough to cut through later )

• Make the cheesecake batter : In a large bowl , soften the cream cheese and whip it together with sugar and the vanilla essence for 3-4 minutes on low speed. Next , add in the eggs , one at a time along with the sour cream or yogurt , until well combined and creamy . Lastly add in the flour and give the batter a final mix .

• Marble the batter : Separate the batter in two bowls . Combine 02 tbsp. of the berry compote with one part of the batter to give it a nice pink color . Remove the crust from the fridge . First , pour the white batter over the chilled crust and then slowly pour in the pink batter. Now holding a skewer perpendicular & half way through the batter , slowly drift through to make a nice marble effect. Do not overmix the batter or you will loose the marble effect.

• Give the cheesecake a good water bath : Next , transfer the spring form to a roasting pan big enough to hold it. Bring one cup of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.

• Bake and cool : Bake the cheesecake for 50 to 60 minutes. Leave the cheesecake in the oven to cool slowly for approx. 1 hour . Next , move it to a rack and cool it down completely to room temperature.

• Chill the cheesecake overnight in the refrigerator. This step is crucial for letting the cheesecake set and achieve the perfect texture .

• Serve : Take the cheesecake out of the refrigerator about 30 minutes before you plan to serve. Unmold the cake and use a large off-set spatula or a sharp knife to gently unstick the crust from the pan and transfer it to onto your serving platter. Cut and serve chilled , topped with the beautiful berry compote.

• Enjoy !

A cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan.