Mixed Berry Cheesecake

Cheesecake falls into one of two categories, either baked (classic / New York) or non-baked. Here we have a very delicious and creamy non-baked variety with mixed berries. As we approach the Easter weekend this is perfect for your afternoon tea or for elevenses.

Prep Time 20 mins

Cook Time 300 mins

Total Time 5 hrs 20 mins

Courses: Desserts & Sweets

Difficulty: Intermediate

Servings: 8

Ingredients

Base

155 g digestive biscuits, crushed
60 g butter, melted

Filling

227 g cream cheese
1 tbsp gelatin or 3 sheets leaf
2 tbsp semi-skimmed milk
1 tsp vanilla extract
250 ml whipping cream
90 g icing sugar

Topping

65 g raspberries
75 g blueberries
25.78 g cranberries
60 g sugar
pinch cinnamon
1/2 tbsp lemon juice
1/2 tbsp cornflour
2 tbsp water

Instructions

1
Thoroughly combine the digestives and melted butter in a mixing bowl and press the mixture down firmly on the bottom of a 7" or 8" (17 to 12 cms) springform cake tin (or simply line a normal cake tin with cling film). Allow to firm up in the in fridge whilst making the filling.
Compress the crumb base evenly, particularly around the edge, so it holds together cleanly when the chilled cheesecake is sliced.
2
In a medium bowl incorporate the cream cheese, sugar and vanilla extract, then set aside.
3
Whip the cream until firm peaks appear, and once again, set aside.
Stop once firm peaks hold their shape. Overwhipping can make the cream grainy and harder to fold smoothly into the filling.
4
In a small pan add the milk with the gelatin on top, leave it to stand 1 minute, then place the pan on a low heat until the gelatin has dissolved, stirring frequently every 1 to 2 minutes, do not allow it to boil, then immediately remove from the heat.
The gelatine should dissolve completely but must not boil. If using leaf gelatine instead of powdered, prepare it according to its packet directions before incorporating it into the warm milk.
5
Add 1 to 2 tbsp of the cream cheese mixture to the gelatin pan and stir gently to incorporate, fold the contents of this pan into the remaining cream cheese mixture, then gently fold the resulting mixture into the whipped cream, using a silicone spatula to fold gently until thoroughly combined.
Adding a little cream-cheese mixture to the gelatine first tempers it and helps prevent strings or lumps when the two mixtures are combined.
6
Remove the cheesecake base from the fridge and spoon the filling evenly on top, cover it with cling film and return to the fridge for 4 to 5 hours, or overnight if timings permit. The filling will thicken as it cools.
7
In a medium pan mix together the berries, the sugar, corn flour, cinnamon, lemon juice and water. Bring this to a gentle boil then lower the heat and simmer until it reaches your desired thickness. Pour into a bowl, yes, a gravy jug works perfectly here, let it cool prior to placing in the fridge for at least 3 hours.
Cool the berry topping before spooning it onto the cheesecake; adding it warm can soften or partially melt the set filling.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 463.86kcal

% Daily Value *
Total Fat 35.10g54%
Saturated Fat 21.03g106%
Cholesterol 15.75mg6%
Sodium 206.93mg9%
Potassium 119.59mg4%
Total Carbohydrate 35.05g12%
Dietary Fiber 1.18g5%
Sugars 13.96g
Protein 4.29g9%

Vitamin C 1.91 mg
Calcium 74.89 mg
Iron 0.44 mg
Vitamin D 0.14 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Either top the whole cheesecake or individual slices as you serve.