Mixed berry puff cheesecake

The layers of choux pastry provide the 'puff' in this recipe. There is some time and effort involved here in the assembly, but if you fancy rolling your sleeves up and spending some time creating something lovely, then look no further.
berry puff cheesecake
1H 45M



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.


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