Ice Cold Cheese Cake With Black Balsamic And Blackberries

This is actually a recipe from Nigella Lawson but I decided, that since its summer, we could make it cold as ice;)

Just follow this recipe, and place it in the freezer for about an hour or so. Then the cheesecake will melt even more perfectly and taste even better. 

I have also added the balsamic and blackberries just to give it a different touch. 

Ingredients

150 g digestive biscuits

75 g unsalted butter, melted or very soft

600 g cream cheese

3 large eggs

3 large egg yolks

1,5 tbsp vanilla extract

1,5 tbdsp lemon juice

20 cm Springform tin

Extra-strength tin foil

145 tub sour cream

1 tbsp caster sugar

1/2 tsp vanilla exstract

Process the biscuits until they are like crumbs, and then add butter.  Line the bottom of the Spring-form tin, pressing the biscuits in with your hands on the back of a spoon. 

Put the tin in the fridge to set, and preheat the oven to 180 C.

Beat the cream cheese gently until it's smooth and add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.

Line the outside of the chilled tin with some strong foil, so it covers the bottom and sides on the large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath. 

Pour the cream cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting ti around the cheesecake. It should come about halfway up, don1t overfill as it will be difficult to lift up the tin. Cook for 50 min. I should feel set, but not rigidly. Whisk together the sour cream, sugar and vanilla for the topping and pour over. put it back in the oven for 10 minutes, and then in the freezer for one hour.

Put some blackberries on top before serving and pour sweet balsamic over.

Serve..