Mixed berry cheesecake

Summer in Australia can be brutal – and as we move towards the end of the seemingly constant stream of 30°C plus days, I felt the need to indulge in a light, cool dessert.  Lo and behold, the mixed berry cheesecake.  Yum!


  • 250g plain biscuits (I use Arnott’s Butternut Snap, so an ‘oaty’ biscuit is great)
  • 100g butter
  • 250g cream cheese
  • 1/2 cup sugar
  • 1/2 cup thickened cream
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 3 tsp powdered gelatine dissolved in 1/4 cup boiling water
  • 2 cups mixed berries (frozen or fresh is fine)


  1. Crush biscuits in a food processor, mix with butter and then press firmly into a 22cm or 9″ cake tin.  Place in refrigerator to set for 20-30 minutes.
  2. Beat cream cheese and sugar until mixed well.
  3. Add thickened cream, lemon zest, juice, and gelatine, and continue to beat.
  4. Fold in berries and then pour onto base.
  5. Return to refrigerator for 4-5 hours or until set.
  6. Eat all of this.

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