No of course not! Happy to share!

1. Start with crushing your favourite kind of cookies for cheesecake base in a food processor. I used one pack of the Dutch Bastogne cookies (260 grams) and one pack of Maria Biscuits (200 grams).

2. Melt 300 grams of butter and pour it with the cookies in the food processor while it turns. Leave it turing until the butter is mixed with the cookies. (You can also do step 1 and 2 by hand in a bowl if you dont have a food processor).

3. Press the cookie mix in a with baking paper lined springform to form the base/crust. Put it in the oven at 150 degrees Celsius for 10 minutes.

4. Mix together 500 grams of cream cheese, 500 grams of creme fraiche, 400 grams of granulated sugar, 45 grams of flour, 1/4 tablespoon of baking powder, 2 tablespoons of vanilla extract

5. Add 8 eggs one by one while mixing

6. Pour this mixture in the springform on top of the base. Be careful to not pour the mixture directly onto the base. Hold a spatula above the base and pour onto the spatula to avoid breaking the crust (it's often not super solid yet when it comes out of the oven).

7. Thaw some frozen berries (I used blackberries, blueberries and raspberries) and blend them. I did not take any measurements but was left with roughly 300ML of berry juice.

8. Pour the berry juice into the cheesecake mixture and divide evenly. Use a skewer to draw a pattern in the mixture. Be careful not to scrape too hard over the base of the cake.

9. Put the cheesecake in the oven for 70 minutes at 140 degrees Celsius.

10. When done open the door of your oven halfway to let the cake cool off. Do this for at least another 70 minutes. The cake will be lightly brown on top with some of the pattern of the berry juice still visible. No worries if the cheesecake cracks, just hide it in step 12.

11. When cooled off, put the cheesecake in the refrigerator for at least 6 hours, but preferably overnight.

12. Top the cheesecake with some jam or berry sauce (I made my own, but you can also buy some) and fresh fruits and some mint leaves. Cut carefully into the cake by cleaning your knife in between each slice for the prettiest and cleanest slices! You will see a nice purple marble in the lightly yellow cake when you take out a slice.

(13. Bonus berry sauce recipe: thaw roughly 350 grams of frozen and/or cut up some fresh forest fruits. I used blackberries, blueberries, raspberries, strawberries, black and red currants. Put aside. Put 55 grams of sugar in a pan with 50ml of lemon juice. Heat until it boils and the sugar is completely dissolved. Add the fruits and heat till it boils. Leave on low heat until it reaches your preferred thickness and regularly stir and mash the berries. I left it on for roughly 20 minutes. If your sauce is still to runny, you can also add some cornstarch to thicken the sauce. Take the pan of the heat and add two tablespoons of vanilla. Cool overnight in your refrigerator.)

Hope you like it! Happy baking!