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!

Ingredients

  • 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)

Method

  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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

WordPress.com.

Up ↑

%d bloggers like this: