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1
Puree the frozen berries and let stand to thaw while preparing the cake.
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2
Process the cookies until it becomes finely ground.
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3
Add the melted butter, lemon extract, and peel and mix.
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4
Press the crust into a standard springform pan.
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5
Bake at 175C for 10 minutes.
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6
Meanwhile, put the cream cheese and starch into a bowl.
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7
Beat until smooth.
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8
Add the whipping cream and sugar.
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9
Beat until the sugar granules start dissolving.
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10
Add the eggs one at a time, beating until combined.
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11
Divide the batter into two relatively equal halves (I just used the mixing bowl and a measuring cup so it would be easy to pour).
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12
Add the berry puree to one half, and the lemon peel, extract, and juice to the other.
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13
Mix until combined.
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14
Add the lemon batter to the pan.
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15
Pour (from a distance of about 20cm) the berry batter in stripes or a spiral pattern.
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16
Use a skewer and drag through the batter to make a spiderweb design.
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17
Pop in the oven and bake at 150C for 60-70 minutes, until the center looks done and the edges just start to brown.
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18
Turn off the oven and leave at least an hour while the oven cools.
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19
Take out the cake and let stand to cool to room temperature before storing in the refridgerator.
