Seasonal berry cheesecake

There's no resisting the cheesecake; the crumbly base perfectly married to its luscious topping is indeed a creamy treat.

Ingredients
For digestive cookie base

200gm digestive biscuits
40gm soft butter

For cheese cake mixture

440gm cream cheese
120gm fresh cream
150gm curd
140gm castor sugar
1 egg
2 egg yolk
15gm corn flour

Preparation
Prepare a 1 kg cake ring with the bottom covered in aluminum foil, locking the outer part of the ring so that the cheese cake mixture does not run out
In the prepared ring, pour all the base mixture, level it and press it down to form a crust
Mix fresh cream, curd, corn flour, egg and yolk well and set aside
Mix cream, sugar and cream cheese
Make sure the cream cheese is at room temperature.
Now gradually add the curd and egg mixture to the cheese mixture and mix well making sure to not incorporate much air
Pour it into the prepared mould and bake for 40-50 minutes on a water bath
Once baked, cool and refrigerate
Cut into slices and serve with exotic fruits and berry compote