Ingredients
Base
90g butter, melted
1 cup sweet biscuit crumbs
Filling
2 teaspoons vanilla essence
1/2 cup cream
1 cup caster sugar
750g block PHILADELPHIA Cream Cheese, softened
2 teaspoons vanilla essence
1 1/2 teaspoons cinnamon
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Combine biscuit crumbs and butter, press into the base of a lined 22cm springform tin. Chill. Beat Philly*, sugar, cream, essence and cinnamon until smooth. Add eggs and cornflour, beat until combined. Pour mixture into prepared crust, bake at 160C for 15 minutes. Gently scatter berries on top and bake a further 40-45 minutes or until just firm. Allow to cool completely in oven. Brush berries with warmed jam as a glaze.
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French double cream Brie — baked Brie, cheese boards, sandwiches
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards