Chilled Berry Cheesecake
Make this lovely cheesecake for special occasions, and to impress your guests. Quick to whip up, it requires no baking, but make sure you leave enough time for it to chill properly.
- 125 g plain sweet biscuits
- 3 tablespoons melted butter
- 2 teaspoons powdered gelatine
- 1 cup (250 g) cream cheese, at room temperature, chopped
- 1/2 cup (115 g) caster sugar
- 1 teaspoon vanilla extract
- 300 ml thickened whipping cream
- 250 g fresh blueberries or raspberries, or a combination
- sifted icing sugar, to dust (optional)
- Lightly grease a 20 cm springform cake tin. Line the base with baking paper.
- Finely chop biscuits in a food processor. Add the butter and process until combined. Transfer biscuit mixture to the tin and use the back of a spoon to press it over the base of the tin. Refrigerate while making the filling.
- Pour 2 tablespoons boiling water into a small bowl. Sprinkle the gelatine over. When it has become spongy, whisk with a fork until dissolved. Allow to cool.
- Using electric beaters, beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the cream and the gelatine mixture and beat briefly to combine. Pour the mixture over the biscuit base and top with the berries. Refrigerate for 4 hours, or until firm. Serve dusted with a little icing sugar, if you like.
Preparation: 20 minutes, plus 4 hours chilling