Berry Cheesecake
4 hours 20 mins cooking time
Berry Cheesecake
Method
1
Soften the gelatine in cold water for approximately 10 minutes.
2
Meanwhile, blend the biscuits in a food processor until a fine crumb. Add the melted Lurpak® butter and pulse to combine.
TIP
If you don't have a food processor, not a problem. Bash the biscuits to a fine crumb with a rolling pin - just add the biscuits to a zip lock bag for ease. The cream cheese mixture can be made in a blender, electric mixer, or even with a bowl and whisk.
3
Add the biscuit mixture to the base of springform cake tin with a diameter of approximately 20-22 cm. Smooth it out to completely cover the base and press down well.
4
Clean out the food processor bowl and then blend the cream cheese and condensed milk together until well combined.
TIP
You can add 2-3 tsp. of ground cinnamon to the biscuit base and 1 deseeded vanilla pod to the cheese for an extra flavour boost!
5
In a separate small bowl add the pre-softened gelatine to the warm milk. Stir to combine. Add the gelatine mixture into the food processor and blend well to combine. Add the lemon juice and once again, blend to combine.
6
Pour the cream cheese mixture over the biscuit base. Cover the cake tin with plastic wrap and refrigerate for at least four hours. Serve the cheesecake topped with mixed berries of your choice – whatever is in season!
