Mixed berry cheesecake
When spring berries are in abundance, be sure to try this incredibly easy, no cook mixed berry cheesecake. Add different berries for a different taste every time.
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Prep Time
20 Minutes -
Serves
6-8 People
Ingredients
- 300ml pot thick (dollop) cream
- 500g pot mascarpone cheese
- 100g pure icing sugar, sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 250g granita or digestive biscuits
- 100g butter, melted
Topping
- 1 punnet blueberries
- 1 punnet strawberries
- 1 tablespoon icing sugar
You'll Need
- Multix Bake
- Multix Cling
- 2 large Multix freezer bags
Method
- Line a 23cm loose bottom cake pan using Multix Bake. Place the freezer bags one inside
- The other, add the biscuits seal the bags and use a rolling pin to gently crush the biscuits to a fine crumb. Add the melted butter to the bags and shake until thoroughly combined. Transfer to the lined cake pan and press down firmly with the back of a spoon or or a spatula. Refrigerate while you make the cheese cake filling. In the bowl of a stand mixer add the soft cheese, thick cream, vanilla bean paste or extract and icing sugar and blitz ’till well mixed. Check the taste ( add more sugar or vanilla at this point if you prefer) and transfer to the cake pan. Smooth evenly over the biscuit base. Cover in Multix cling and refrigerate for at least 4 hours to set the filling.
- Just before serving wash and hull the strawberries, keep 2 or 3 with the green tops for garnish, and cut them in half. In a medium bowl mix the strawberries, blueberries and 1 tablespoon of icing sugar together. Remove the cling, unmould the cheese cake and transfer to a serving plate. Heap the berries on top and serve immediately.