Tuesday, 19 February 2013

Four Berry Cheesecake

Recently, I made a glorious berry cheesecake for no reason.  Now that I come to think of it baking for no reason is the perfect reason to bake.  I had cream cheese in the fridge which I was meant to make a carrot cake with and I accidentally bought a mix of four berries when I turned away and reached into the freezers at Woolworths to avoid immediate frostbite to the face region.  I was aiming for the blueberries.

Nonetheless, often the unplanned ones are the best. Baking stuff, that is.

Four Berry Cheesecake


300 grams of digestives or Graham crackers
150g of butter, melted


375g of cream cheese
1/2 cup of icing/confectioners sugar
2 teaspoons of vanilla
1 cup of whipping or thickened cream
3 teaspoons of gelatine (dissolved in 1/4 cup of boiling water)
Zest of one lime


100g frozen berries - whichever you prefer
1/4 cup of water
Zest of one lime
2 tablespoons of lime juice

Place the biscuits you're using in the base into a food process and blitz into a fine crumb.  Mix in the melted butter, either by hand or in the food processer.  Press the mixture into the base of a springform tin.  I pressed it up the sides as well but next time I'm definitely going for the more traditional cheesecake approach and leaving it just on the base.  Refrigerate for 20 minutes to half an hour while you're preparing the filling and the berry topping!

In the large bowl of an electric mixer, beat the cream cheese, icing sugar and vanilla until it reaches a smooth consistency.  Make sure there are no lumps of cream cheese and that it's all really well incorporated.  You don't want to be enjoying a cheesecake and coming across a solidified blob of cream cheese that was sneaky and didn't want to be a part of a nice thing.

Once you've everything is perfectly combined, beat the cream into the cream cheese mixture on low speed.  

Mix in the lime zest and then add your gelatine mixture.  Pour the filling over the biscuit base.

For the topping, place all the ingredients in a saucepan and cook on medium heat until it boils.  Carefully place spoonfuls of the berry mix on top of the filling and then, using a skewer, gently swirl the berry mixture through the filling.

Cover and refrigerate until set, either for 3-4 hours or even overnight.

Finely grate some extra lime zest over the top of the cheesecake to serve! 

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