Cheesecake is just one of the best desserts ever. I mean super easy to make, very customizable and freakin' delicious!

The last two weeks somehow turned into a cake extravaganza. Last Tuesday I made a momofuku chocolate cake for my grandfather's birthday. Last Saturday I got a surprise birthday cake from my mom. It was her signature sweet curd cheese-berry cake, the one she always makes for my birthday. On the 20th of August we had a national holiday and we tried Hungary's cake. This year with an amazing nutty caramely flavor. Tuesday we celebrated my birthday with my grandparents and made this cheesecake as a dessert. And if this amount of cake wasn't enough, this weekend I'm going to make not one, but two cakes for a surprise party. So yeah ... cakes everywhere!

Back to the cheesecake. It is such a simple and quick recipe. You can even throw it together on a busy weekday night then eat next day. It took me less than 20 minutes. You make an easy oat cookie or graham cracker crust. Pre bake it for 10 minutes while you make the cream cheese part. That's all the preperation.

But you have to bake for almost an hour and let it cool down overnight or at least for 4 hours. But basically these do not count, because you can do anything else while the cake is in the oven or the fridge.

Now let's talk about the flavor this time I made a pretty basic one. Raspberries and blackberries because they are still in season and I just loooove any kind of berries. But you can use blueberries, strawberries or just use some jam swirled in the batter. Whatever you have on hand.

This recipe makes quite a small portion but you can double or tripple the batter ingredients to make a bigger or higher cake. OH and it turned out a secret ingredient cake cause the blackberries I used were giant and they sinked down. So when you see the whole cake from the top you do not know that there are blackberries too.

Try this delicious, dense, creamy cheesecake with any kind of fruit in season and send me a photo or tag me on instagram!

Berry Cheesecake

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Prep Time: 10 min. Baking Time: 1 hour Total Time: 5+ hours Portions: 6-8 slices

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Ingredients:

(for an 8 inch or 20 cm round cake)

For the crust:

• 200g oat cookies or graham crackers

• 80g butter (melted)

For the cream cheese part:

• 500g cream cheese or mascarpone

• 110g powdered sugar

• 1 tablespoon flour

• 1 pack or 7g or 2 teaspoons of vanilla sugar (you can use extract too)

• the zest of ½ lemon

• 1 tablespoon plain yoghurt or sour cream

• 2 large eggs

• around 300-400g berries (frozen or fresh I used raspberries and blackberries)

Directions:

1. Preheat your oven to 340 F or 170 C.

2. In a food processor crush your cookies until fine crumbs. Or use a plastic bag and a rolling pin. Add the melted butter and mix well. Press it into a 8 inch or 20 cm springform round cake pan. You can use your hand or spatula to press it tightly and evenly.

3. Bake the crust for 10 minutes.

4. While the crust is in the oven make the batter. In a large bowl mix everything except the fruit with a hand whisk or spatula.

5. When the crust is ready, pour the batter on top of it and evenly sprinkle the fruits on the top. Cover the pan with aluminum foil at the bottom and the sides. Set the pan on a baking sheet with an edge. Put it in the oven and slowly pout around one glass of water in the baking sheet. This will help to bake evenly without cracks. Bake for 45-55 minutes, until the edges are slightly brown and set but the center is still wobbly.

6. Let it cool down in the oven. Then set it in the fridge for overnight or at least for 4 hours.

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