Step by Step Guide
Step 1.
Place mixed berries and sugar in a small microwave-safe glass bowl and cover with cling wrap. Pierce cover with a skewer 5 times. Cook on 70% microwave power for 4 minutes, stirring after two minutes. Carefully remove and process mixture in a food processor for 20 seconds or until smooth. Strain through a sieve. Leave to cool.
Step 2.
For the base, process the biscuits in a food processor until crumb consistency. Add butter, process until combined. Press the mixture into a greased cake tin lined with baking paper. Chill in refrigerator until firm.
Step 3.
Set Convection Microwave oven to preheat to 130°C. Process cream cheese, eggs, caster sugar, sour cream and vanilla essence in a food processor until smooth
Step 4.
Pour the cream cheese mixture over the chilled base then drizzle with the berry mixture. Use a butter knife to create the swirl effect through the cream cheese mixture.
Step 5.
Bake cheesecake for 60 minutes. After baking, leave the cheesecake in the microwave oven with the door closed for an hour to set. Refrigerator overnight to firm (only 2hrs set time required when using Sharp's Extra Cool refrigerator function)
