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Works perfectly in a tart dish or cake tin too.

More than 1 hour

Serves 8

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Ingredients:

  • 1½ packets (300g) tea biscuits, crushed
  • ½ cup (125g) butter, melted
  • 2 tubs (230g each) cream cheese
  • ½ cup (125ml) sour cream
  • 1 cup (250g) castor sugar
  • 2 eggs
  • 1 tsp (5ml) vanilla essence
  • ½ cup (125ml) frozen or fresh raspberries or strawberries
  • Fresh berries, for serving 
  • Mint leaves, for serving

Method:

  1. Blitz biscuits in a food processor until they resemble fine crumbs.
  2. Add melted butter and blitz until combined.
  3. Press mixture into a lined 18cm square baking tin.
  4. Whisk cream cheese, sour cream, sugar, eggs and vanilla essence together. 
  5. Spoon mixture over base.
  6. Preheat oven to 160°C.
  7. Blitz berries with a stick blender until smooth. 
  8. Marble on top of cake using a skewer.
  9. Bake for 30-35 minutes, until edges are set and mixture is slightly wobbly in the centre.
  10. Refrigerate until completely cool.
  11. Slice and serve with fresh berries and mint.
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