Berry Ripple Cheesecake

• 1/2 cup self-rising flour
• 1 cup all-purpose flour, plus 2 tbsp
• 1/2 cup butter, diced
• 1 tbsp ground almonds
• 3/4 cups granulated sugar
• 1 1/2 lb cream cheese
• 4 None eggs
• 2/3 cup heavy cream
• 10.5 oz frozen mixed berries, thawed, drained, mashed
• None None fresh berries, to decorate
• None None powdered sugar, to dust

1. Sift together self-rising and 1 cup all-purpose flour into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add ground almonds and 1/4 cup sugar. Gradually mix in enough cold water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap and chill for 30 mins.
2. Preheat oven to 350u0b0F. Lightly grease a 9 inch springform pan.
3. Roll out pastry and use to line pan. Chill for 10 mins. Prick base with a fork, line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights. Set aside to cool.
4. Beat cream cheese and remaining sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add heavy cream and remaining flour. Mix until smooth. Transfer to prepared pan and swirl in mashed berries. Bake for 50-55 mins, until just set. Let cool completely.
5. Decorate with fresh berries and dust with powdered sugar.

flour, flour, butter, ground almonds, granulated sugar, cream cheese, eggs, heavy cream, mixed berries, fresh berries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/30366 (may not work)