Cheesecake with Red Berries

1Preheat the oven to 160°C (320°F).

2Crush the digestive biscuits (200 g) into fine crumbs. Melt the butter (100 g) and mix it with the crumbs until well combined.

3Press the biscuit mixture into the base of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

4In a bowl, beat the cream cheese (500 g) and sugar (200 g) until smooth. Add the eggs (3) one at a time, mixing well after each addition. Stir in the vanilla extract (1 tsp).

5Pour the cream cheese (500 g) mixture over the biscuit crust in the pan. Bake in the preheated oven for 45-50 minutes until the center is almost set.

6Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.

7Before serving, top the chilled cheesecake with a mix of fresh red berries (200 g) and sprinkle powdered sugar (50 g) on top.

8Slice and serve the cheesecake chilled. Enjoy the creamy goodness with the burst of fruity flavors!