Ingredients
- 2 large eggs
- 100 g (½ cup) granulated sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- 100 ml (⅜ cup) vegetable oil
- 100 ml (⅓ cup + 1 tablespoon) milk
- 200 g (1 ½ cups) all-purpose flour
- 12 g (2 ½ teaspoons) baking powder
- 150 g (5.3 oz) fresh cheese (like ricotta or cream cheese)
- 1 large egg (for the cheese mixture)
- 20 g (2 tablespoons) sugar (for the cheese mixture)
- 150 g (1½ cups) red berries (strawberries, raspberries, or blueberries)
- Powdered sugar for dusting
Ingredient Notes
Fresh cheese is key to achieving that rich, creamy texture. If you don’t have fresh cheese, you can substitute with cream cheese. Vanilla extract adds a lovely flavor, so use a good-quality extract. For the berries, feel free to use frozen ones if you’re not in the peak berry season; just thaw and drain them before adding.
Kitchen Tools Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 24 cm (9-inch) round cake pan
- Rubber spatula
- Oven mitts
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together 2 eggs, 100 g of sugar, a pinch of salt, vanilla extract, vegetable oil, and milk until smooth and well combined.
- Gradually sift in 200 g of flour and 12 g of baking powder. Stir gently until the batter is smooth and there are no lumps.
- Pour the batter into a 24 cm (9-inch) round cake pan, spreading it evenly.
- In another bowl, mash 150 g of fresh cheese with 1 egg, 20 g of sugar, and a dash of vanilla extract until creamy. This will be your cheese layer.
- Carefully spread the cheese mixture over the batter in the cake pan.
- Scatter the red berries on top of the cheese mixture. Allow some of the berries to sink slightly into the batter for a pretty finish.
- Bake in the preheated oven for 40-45 minutes or until the cheesecake is set and lightly golden on top.
- Once done, allow it to cool slightly before dusting with powdered sugar and serving.