Tue, 20 November 2018
Base:
12oz/350g digestive biscuits
5oz/150g melted butter
Topping:
8oz/225g cream cheese
1pint/600ml pouring cream-loosely whipped
1 packet raspberry jelly (135g pack)
9oz/250g mixed fruits (strawberries, raspberries, blueberries)
Garnish:
1 small tub natural yoghurt
2 teaspoons raspberry jam-melted
Fresh berries
Fresh Mint
Use the ring from a 9inch/23cm springform tin and sit it on your large serving platter.
Break the biscuits into fine crumbs and mix in the melted butter.
Press the biscuits into the base of the tin in an even layer and allow to chill.
Put the summer fruits into a food processor and lightly puree until a thick, coarse pure has been achieved. Place 3-4 dessertspoons of water in a bowl with the jelly and melt slowly in the microwave until the jelly has melted.
Place the cream cheese into a large food mixer and beat well. Add in the cream and beat well until semi whipped but still quite loose in consistency.
Next add in mixed berry puree and mix well until combined.
Finally mix in the melted jelly and continue to whip for another 2 minutes or thereabout.
The mixture should still just be in the semi whipped state at this time.
Pour the mixture in on top of the biscuit base
Transfer to the fridge and allow to set properly, preferably overnight.
Once set, remove the ring and cover the top of the cheesecake with the yoghurt and drizzle with some of the melted jam and then top with some additional mixed berries and fresh mint.
Additional Notes:
Make sure the jelly has cooled a little before adding to the cream mixture.
