Recipe. Blueberry-raspberry cheesecake

Definitely in my top 5 favourite cakes to make. I've made it for the first time for my sister's hubby's birthday a couple years ago. It is so refreshing and extremely delicious! 

Here's how you make it.

You'll need:

- fresh or frozen blueberries and raspberries

- 300 to 400 grams of crushed plain cookies; depends on the size of your tray

- crushed almonds

- approx. 200 grams of butter

- 500 grams of ricotta

- 250 grams mascarpone

- 350 grams of cream cheese

- 200 grams of sour cream

- 100 grams of sugar

- 3 eggs

- vanilla

1. Add crushed almonds to crushed cookies. I usually buy plain cookies and then blend them or crush them so there are a few bigger chunks left. That way it makes for a great base for the cake. Now add the melted butter to this mix so that the mixture sticks well together.

2. Heat the oven to 180 - 200 degrees C. Put the dough into a round cake baking dish and press it down with a spoon or by hand. Bake 10 minutes, take it out of the oven but leave the oven on. 

3. Mix the cream cheese, ricotta, mascarpone, sour cream and sugar into a fine blend. Make sure there are no clumps left. Now add the eggs and vanilla and what you now have is a white-ish cream.

4. Divide this blend in half. Leave one half aside, and divide the second half in a way, so that you have 1/3 of the mixture in one bowl and 2/3 of the mixture in another. You now have three different size parts, each in a separate bowl. 

5. Leave the bowl with the whole half alone. This one is done. 

6. Mix the raspberries in a blender and add them to the bowl with the 2/3 of the half mixture and stir until it is a soft shade of pink

7. Mix the blueberries in a blender and add them to the bowl with the 1/3 of the half mixture and stir until it is a nice shade of purple. 

8. The hardest part now is putting all three mixtures on to the cookie base for the cheesecake so that the three blends do not mix. 

First take the original mixture (the white-ish one) and pour it over the cookie bottom. it will settle itself into a flat smooth cover as it is quite liquid. 

Now pour in the raspberry mixture over the white-ish one. But make sure you do that from a very small distance, so that the weight of the pink blend doesn't mix into to white one. 

Make sure it is spread equally over the entire surface. 

Do the same with the blueberry mixture, pouring it over the raspberry one. 

9. Put the cheesecake in the oven, but do it carefully as it is very liquid.  Bake for about 1 hour to 1 hour and 10 minutes. Take it out of the oven and cool it off.

10. Keep the cake refrigerated overnight.

11. Add fresh berries on top. 

12. Eat and enjoy!