Ingredients
Method
Berry puff cheesecake
1.Preheat oven to 220°C (425°F). Grease three oven trays. Trace a 20cm (8-inch) circle onto three sheets of baking paper to use as a guide; line trays with paper, marked-side down.
2.To make choux pastry, combine the water, butter and caster sugar in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; beat in eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
3.Spoon pastry into piping bag fitted with a 1.5cm (¾-inch) fluted tube. Using paper as a guide, pipe pastry into a spiral on each tray.
4.Bake pastry 10 minutes. Reduce oven temperature to 180°C (350°F); bake a further 45 minutes or until dry. Cool on trays.
5.To make berry cheesecake filling, beat cream cheese, extract and sugar in a large bowl with an electric mixer until smooth; gradually beat in cream. Reserve 2 cups of the cheesecake filling; fold berries into remaining mixture.
6.Place one pastry round on serving plate; top with half the filling. Top with another pastry round and remaining filling. Top with remaining pastry round. Spread reserved filling around side of cake; press nuts around side of cake. Cover; refrigerate 2 hours. To serve, top cake with extra berries; dust with sifted icing sugar.
To toast nuts, place nuts, in a single layer, in a small dry frying pan; cook, over low heat, stirring often, until nuts are fragrant and just changed in colour. Remove from pan immediately. Use a serrated knife to cut the cake.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
