Hi everyone, its me again and this time I’m posting a recipe for a summer berry cheesecake “Summer you say” yes,yes I hear you but, its from my old blog that I used to use, and more importantly it uses frozen fruit which we are a big fan of here at Cloughan Farm & Cookery School .
A little taste of summer all year round, and you’d have to admit its a pity impressive looking dessert.
Summer Berry Cheesecake
300g digestive biscuits
120g butter melted
225g full fat philadelphia creamcheese
1 pint of fresh cream
5 leaves of gelatine
250g frozen or fresh mixed berries (strawberries,raspberries,tayberries,blackcurrents)
150g frozen or fresh mixed berries ( strawberries,raspberries,tayberries,blackcurrents)
1 leaves of gelatine
2 tabsp sugar
First of all you will need a 9″/23cm spring form tin.
If your using frozen fruits allow sufficient time for them to defrost..
To get started add the digestive biscuit to a plastic bowl,breaking up the biscuits roughly with your hands as you do so.. Using a bottle or a jam jar,start pounding the biscuits so you archive a course crumb.Add the melted butter to the basin and mix well until everything is combined.Turn the biscuit out into the base of the cheesecake tin and press down gently with the back of a dessertspoon making sure that the surface is nice and level and that you have an even depth all over.Refrigerate while preparing your filling.
Put the mixed fruits into a high sided jug and using a hand held blender,puree until slightly course.Place the leaves of gelatine into a shallow dish a cover fully with cold water to soften for about 10 min’s .Place the creamcheese into a bowl along with the sugar and beat with a hand held electric mixer only stopping once to scrape down the sides of your bowl,continue beating until everything is nice and smooth.Add the fresh cream and beat ever so lightly until you have very soft peeks.Remember you don’t want to over beat at this stage because you still have more ingredients to add.Squeeze the gelatine and remove the excess water from the dish,add the gelatine back into the dish along with a tablespoon of cold water.Microwave for 5-8 seconds until dissolved.Whisk in the melted galatine into the creamcheese mixture and finally fold in the mixed berry puree.Pour the filling on top of the biscuit base and chill overnight.
For your topping, place the leaves of gelatin into a shallow dish a cover fully with cold water to soften for about 10 min’s.Puree the fruits in a high sided jug along with the sugar and water.Next squeeze the gelatine and remove the excess water from the dish,add the gelatine back into the dish along with a tablespoon of cold water.Microwave for 5-8 seconds until dissolved.Whisk in the melted galatine into the puree fruit.Remove your cheesecake from the fridge and spread the topping evenly and carefully over the surface of your cheesecake with the back of a teaspoon..
Return the cheesecake to the fridge for about an hour or two until set.Once set run a sharp knife around the inside of the tin to loosen the cheesecake and remove from the tin.Carefully slide onto a cake stand or platter.Decorate with a few berries such as strawberries,blueberries,raspberries etc and a little bit of fresh mint.I don’t recommend pipping fresh cream on top,but rather serve it on the side of the dessert plate.I just think it takes away from the look of your cheesecake and remember you eat with your eyes.